Pizza Di Bufala Recipe
San Marzano tomato sauce, mozzarella di bufala, fried eggplant, fresh basil
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Ingredients
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Pizza Dough
Toppings
Method
Pizza Dough Preparation
- 1
Activate the Yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until frothy.
- 2
Make the Dough
In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix until a dough forms.
- 3
Knead the Dough
Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 4
Let it Rise
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours, or until doubled in size.
Topping the Pizza
- 5
Prepare the Eggplant
If not already prepared, slice the eggplant into rounds, coat with olive oil, and fry until golden brown. Drain on paper towels.
- 6
Preheat the Oven
Preheat your oven to its highest setting (usually around 475°F or 245°C) with a pizza stone inside if you have one.
- 7
Shape the Pizza
Once the dough has risen, punch it down and divide it into two equal pieces. Roll out each piece into a 12-inch round on a floured surface.
- 8
Assemble the Pizza
Spread a layer of San Marzano tomato sauce over the dough, then tear the mozzarella di bufala into pieces and distribute evenly on top. Add the diced fried eggplant and season with salt and black pepper.
- 9
Bake the Pizza
Transfer the pizza to the hot pizza stone or a baking sheet. Bake for about 10-12 minutes or until the crust is golden and the cheese is bubbly.
- 10
Garnish and Serve
Remove the pizza from the oven, top with fresh basil leaves, slice, and serve hot.
