Bufala Margherita Recipe

Bloom yeast

In a small bowl, combine lukewarm water (325 ml) with sugar (1 tsp) and active dry yeast (2 tsp). Stir gently and let sit 5–8 minutes until foamy. If no foam appears, yeast may be inactive—start over with fresh yeast.

Place flour (500 g) in a large mixing bowl or the bowl of a stand mixer. Make a well in the center.

Pour the foamy yeast mixture and olive oil (1 tbs) into the well. Using a wooden spoon or dough hook on low speed, gradually incorporate the flour from the sides until a shaggy dough forms.

Add salt (10 g) and continue kneading by hand on a lightly floured surface for 8–10 minutes, or with the mixer for 6–8 minutes, until the dough is smooth, elastic, and slightly tacky. The dough should pass the windowpane test when stretched thin.

Form the dough into a ball. Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise at room temperature for 1–1.5 hours, or until doubled. For more flavor, refrigerate 12–48 hours for a cold ferment (cover and chill).

When risen, turn the dough out onto a lightly floured surface, divide into two equal portions (about 350–360 g each), shape into tight balls, cover, and rest 30–45 minutes at room temperature before shaping.

While the dough is resting (or the day before), make the sauce: heat 1 tbs olive oil in a small saucepan over medium-low heat. Add minced garlic and sauté just until fragrant, 30–45 seconds; do not brown.

Add the crushed San Marzano tomatoes (400 g), torn basil leaves (6 leaves), dried oregano (1 tsp, optional), and salt (1 tsp). Stir to combine and bring to a gentle simmer.

Simmer gently 10–15 minutes to thicken slightly and concentrate flavor. Taste and adjust salt. Remove from heat and let cool to room temperature. Remove or discard large basil pieces if desired; sauce should be relatively smooth and bright.

Preheat oven: If using a pizza stone or steel, place it on the middle rack and preheat oven to its highest temperature (250–300°C / 475–575°F) for at least 45 minutes. If using a home oven that tops out at 250°C / 482°F, preheat for the same time. If using a wood-fired oven, follow your oven’s firing guidelines.

Prepare peel or baking sheet: Dust a pizza peel or inverted baking sheet with semolina or cornmeal (2 tbs) to prevent sticking.

Shape dough: On a lightly floured surface, press one rested dough ball from center outward with your fingers, leaving a 1–2 cm rim to form the cornicione (crust). Stretch to an 11–12” (28–30 cm) round, keeping a slightly thicker edge. Avoid using a rolling pin to preserve air bubbles.

Top: Spoon 1/2 of the cooled tomato sauce into the center and spread gently with the back of the spoon, leaving the rim clear. Use about 140–160 g sauce (approx half) per pizza. Tear or thinly slice the Mozzarella di Bufala (125 g per pizza) and distribute evenly over the sauce in medium pieces, leaving some gaps so the crust can blister.

Bake: Slide the pizza onto the preheated stone/steel and bake 6–9 minutes in a very hot oven until the crust is blistered and charred in spots and the cheese has melted but still looks glossy. In a lower-temperature home oven, bake 8–12 minutes and use the broiler for 1–2 minutes at the end to encourage charring—watch closely.

Finish: Remove pizza from oven. Immediately scatter a few fresh basil leaves (5 per pizza), drizzle with a little extra-virgin olive oil (about 1 tbs per pizza), and sprinkle a pinch of coarse sea salt and a grind of black pepper. Let rest 1–2 minutes, then slice and serve.

Repeat with the second dough ball and remaining ingredients.