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Pizza alla Mozzarella di Bufala with buffalo mozzarella and basil
Authentic Italian pizza topped with premium buffalo mozzarella and basil

Pizza alla Mozzarella di Bufala

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Buffalo mozzarella (Mozzarella di Bufala Campana) is the queen of Italian cheeses. It is fattier, softer, and has a more distinctive flavour than the version made from cow's milk. Since this cheese is juicier and more delicate, it requires special treatment: it must not be baked for a long time, or it will become 'rubbery' and lose its silky texture. This pizza is about respect for the ingredient.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 2 servings
🔥 Calories 760 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Baking tray or pizza stone
  • Sieve (for draining the cheese)
  • Pizza cutter

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Take the mozzarella out of its liquid, tear it into larger pieces, and place it in a sieve to drain for at least 15-20 minutes.

Tip: Gravity helps remove excess whey. If you skip this, a 'soupy' pizza is guaranteed. (Physical water separation).
2 ✓

Preheat the oven to 220-250°C. Roll out the dough and place it on the tray.

Tip: Do not roll the centre too thin so it can support the wetter topping.
3 ✓

Spread with tomato sauce, salt, and pepper. Bake 'blind' (with sauce only) for 5-7 minutes.

Tip: This is the trick! This way the dough gets a crust and becomes crisp before the wet cheese goes on. (Par-baking).
4 ✓

Remove the pizza, distribute the drained mozzarella over it.

Tip: This way the cheese doesn't overcook but melts into a cream.
5 ✓

Return to the oven for 5-8 minutes until the cheese has just melted and the edge of the dough is golden brown.

Tip: Buffalo mozzarella does not need to be browned, only heated to preserve its fresh flavour.
6 ✓

Remove, tear the fresh basil over it, and drizzle with the olive oil.

Tip: The oil is the heat carrier that highlights the flavours of the tomato and cheese.

Recipe FAQ

Why did my pizza turn out soupy?
Buffalo mozzarella contains a lot of whey. If you don't drain it thoroughly before use, the water will run out onto the dough from the heat of baking.
When should I add the cheese?
There are two schools of thought: thoroughly drained before baking, or halfway through/at the end of baking so it just melts.

Ingredients

  • 300 g pizza dough
  • 150 ml quality tomato sauce
  • 200 g Mozzarella di Bufala (Buffalo mozzarella)
  • 10 leaves fresh basil
  • 2 tbsp extra virgin olive oil
  • 1 pinch salt
  • 1 pinch pepper