Bufalina Pizza Recipe

Activate and mix

In a large mixing bowl, combine the water (325 ml) and instant yeast. Stir briefly and let sit 1–2 minutes until yeast is slightly dissolved. Add the flour (500 g) and salt (10 g).

Knead

Mix by hand or with a dough hook on low speed until combined, about 3–4 minutes. Increase speed or continue by hand and knead until a smooth, slightly tacky dough forms, about 6–8 minutes total. Add 1 tablespoon extra-virgin olive oil toward the end and knead until incorporated.

Bulk rise

Form dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at room temperature until doubled, about 1.5–2 hours (temperature dependent).

Divide and proof

Turn dough out onto a lightly floured surface, divide into two equal pieces (~350–375 g each), shape into tight balls. Place dough balls on a floured tray, cover, and proof for 45 minutes to 1 hour until relaxed and puffy. For best flavor, refrigerate covered for 12–24 hours and bring back to room temperature 1 hour before shaping.

Prepare tomatoes

Crush the canned San Marzano tomatoes by hand into a bowl (or pulse 1–2 short bursts in a blender — do not over-process; sauce should be slightly chunky).

Season

Add 1 tsp fine sea salt, 1 tsp extra-virgin olive oil, and 4 torn basil leaves to the crushed tomatoes. Stir gently to combine. Taste and adjust salt if needed. Do not cook the sauce — it should remain fresh and bright.

Preheat oven

Place a pizza stone or steel on the middle rack and preheat the oven to its highest setting (ideally 500–550°F / 260–290°C) for at least 45 minutes. If using a home oven that reaches 500°F, heat 60 minutes for best results. If using a wood-fired or professional oven, follow that oven's optimal temperature (approx. 450–500°C).

Shape dough

Working with one dough ball at a time on a lightly floured surface, press from the center outward to form a 11–12" round, keeping an airy rim (cornicione). Avoid using a rolling pin to preserve bubbles. Stretch gently until about 2–3 mm in the center and 1–1.5 cm at the rim.

Top pizza

Place the shaped dough on a lightly floured peel or inverted baking sheet. Spoon 3–4 tablespoons (about 80–100 g) of the prepared San Marzano sauce onto the center and spread with the back of the spoon in a thin, even layer, leaving the rim untouched. Tear or slice the buffalo mozzarella and distribute evenly over the sauce (use about half the cheese per pizza, or adjust to taste). Drizzle about 1/2 tablespoon of extra-virgin olive oil over the top and sprinkle a light pinch of fine sea salt (about 1/4 tsp) and a few flakes of crushed red pepper if desired.

Bake

Slide the pizza onto the preheated stone/steel and bake until the crust is blistered and leopard-spotted and the cheese is melted and slightly bubbling, about 6–9 minutes in a 500–550°F oven. In hotter professional ovens, bake 60–90 seconds — monitor closely. Rotate once halfway through if your oven has uneven heat.

Finish

Remove pizza from oven. Scatter fresh basil leaves (5 per pizza) over the hot pizza so they wilt gently. Drizzle a light finishing swirl of extra-virgin olive oil (about 1/2 tablespoon per pizza). Let rest 1–2 minutes, slice, and serve immediately.