Bufalina Recipe

Activate yeast

In a small bowl, combine warm water (200 ml) with the sugar/honey (1 tsp) and sprinkle the active dry yeast (1 tsp) on top. Let sit for 5–8 minutes until foamy.

Mix and knead

In a medium bowl, combine flour (300 g) and salt (1 tsp). Make a well, add the foamy yeast mixture and olive oil (1 tbs). Stir until a shaggy dough forms, then transfer to a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If dough is sticky, sprinkle up to 1–2 tbs more flour; if too dry, add small splashes of water.

First rise

Shape dough into a ball, coat lightly with olive oil, place in a clean bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for 60–90 minutes, or until roughly doubled in size.

Shape

After rising, punch down the dough and let rest 10 minutes. On a floured surface, stretch or roll into a 12–14 inch round, leaving a slightly thicker rim for the crust. Transfer to a pizza peel or baking sheet dusted with semolina or flour.

Make the sauce while dough rises: heat 1 tsp olive oil in a small pan over low heat, add minced garlic (1 clove) and cook 30–45 seconds until fragrant but not browned. Add crushed tomatoes (200 g), dried oregano (1 tsp), salt (1 tsp) and black pepper (1/4 tsp). Simmer gently for 8–10 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Preheat oven to highest setting (250–290°C / 480–550°F) and place a pizza stone or inverted baking sheet in the oven for at least 30 minutes. If using a home oven, preheat to 250°C/480°F; for a very crisp base, use the highest temperature available.

Assemble pizza: Spread a thin, even layer of the cooled tomato sauce over the stretched dough, leaving the rim clear (about 2 cm). Sprinkle the shredded pizza mozzarella (100 g) evenly over the sauce.

Distribute torn pieces of buffalo mozzarella (150 g) across the pizza so they melt into pockets of creaminess. Arrange pepperoni slices (80 g) evenly over the cheese.

Slide the pizza onto the preheated stone or baking sheet. Bake for 7–10 minutes (time will vary with oven temperature) until crust is golden and charred in spots, cheese is bubbling and pepperoni edges are crisp.

Finish: Remove pizza from oven. Scatter thinly sliced fresh chili (1 whole) over the hot pizza (adjust amount to taste). Garnish with fresh basil leaves (6 leaves) if using. Drizzle with 1 tsp extra-virgin olive oil and sprinkle flaky sea salt (1/4 tsp) to taste. Let rest 2 minutes, slice, and serve hot.