Margherita Con Bufala Recipe

Activate yeast and mix dough

In a small bowl, combine warm water and sugar/honey (if using). Sprinkle the active dry yeast over the water, stir gently, and let sit 5–8 minutes until foamy. In a large bowl or stand mixer, combine flour and sea salt. Make a well, add the foamy yeast mixture and 1 tablespoon olive oil. Mix by hand or with dough hook on low until combined (about 2–3 minutes).

Knead

Knead the dough on a lightly floured surface 8–10 minutes by hand (or 5–7 minutes in a mixer) until smooth, elastic, and slightly tacky. Add a few drops of water or a dusting of flour if necessary to reach the right consistency.

First rise

Lightly oil a clean bowl, place the dough ball inside, turn to coat, cover tightly with plastic wrap or a damp cloth, and let rise in a warm draft-free place until doubled, about 1–1.5 hours.

Divide and rest

After rising, punch down the dough and divide into two equal portions. Form each into a tight ball, place on a lightly floured tray, cover, and let rest 30 minutes to relax the gluten (this makes stretching easier).

Preheat oven

Place a pizza stone or inverted heavy baking sheet on the middle rack of the oven and preheat to the highest temperature your oven allows (500–550°F / 260–290°C) for at least 45 minutes to 1 hour so the stone is thoroughly heated.

Prepare sauce

Pour the San Marzano tomatoes into a bowl. Crush them by hand or with a fork until mostly smooth but with a few small chunks. Stir in 1 teaspoon extra-virgin olive oil, 1/2 teaspoon fine sea salt, freshly ground black pepper, and 4 torn basil leaves. Taste and adjust salt. Do not cook the sauce — this is a fresh pizza-style sauce.

Stretch dough

On a lightly floured surface, gently flatten one dough ball with your fingers to push out air. Using your hands, stretch the dough into a 10–11 inch round, leaving a slightly thicker edge for the crust. Avoid using a rolling pin if you want a light airy rim. If dough resists, let rest 5–10 more minutes and try again.

Dress pizza

Transfer stretched dough to a well-floured pizza peel or inverted baking sheet. Spread about 1/2 cup of the crushed San Marzano sauce evenly over the center, leaving a 1/2–3/4 inch border. Tear or thinly slice 4 oz (half) of bufala mozzarella and distribute in 4–6 pieces across the pizza. Sprinkle 1 tablespoon of grated Grana Padano evenly. Drizzle with a scant 1/2 teaspoon extra-virgin olive oil.

Bake

Slide the pizza onto the preheated stone or baking sheet and bake at the highest oven temperature for 6–8 minutes, rotating halfway if your oven has hot spots. Bake until the crust is blistered and golden and cheese is melted with a few browned spots. Baking time will vary with oven temperature—watch closely.

Finish & serve

Remove pizza from oven. Immediately scatter 4 fresh basil leaves over the pizza, drizzle the remaining 1/2 teaspoon olive oil, and sprinkle with a pinch of coarse sea salt and remaining 1 tablespoon Grana Padano if desired. Let rest 1–2 minutes, slice, and serve. Repeat process for the second dough ball and remaining toppings.

Serve hot. For a sharper finish, grate a little more Grana Padano over each slice at the table. If you have a wood-fired oven or pizza oven, reduce bake time and follow that oven's guidance for higher heat.