Pizza "Di Buffalo"
8 servings
30 minutes
Pizza 'Di Buffalo' is a refined masterpiece of Italian cuisine that combines the tenderness of the dough, the richness of tomato sauce, and the creamy texture of two types of mozzarella. The name of the dish refers to the famous buffalo mozzarella made from water buffalo milk, giving the pizza a velvety, rich flavor. This pizza can be called an elegant version of the classic 'Margherita', but with a more pronounced cheesy accent. It pairs perfectly with aromatic basil, fresh cherry tomatoes, and a light touch of extra virgin olive oil. Serving it right after baking allows you to enjoy melted mozzarella and crispy dough, making each portion a true gastronomic delight. 'Di Buffalo' is the choice for gourmets who appreciate simplicity and quality in the best Italian products.
1
In a mixing bowl, combine 1.8 kilograms of regular wheat flour (like 'Sokolnicheskaya') and 300 grams of Italian semolina flour, add 36 grams of salt and 10 grams of sugar, and mix. Dissolve 16 grams of yeast in 200 ml of warm water. Knead the dough by pouring in 500 ml of warm water and the yeast water. Then add 220 ml of milk (3.2% is ideal) and continue kneading until the dough is elastic. If needed, add a bit more milk. Finally, mix in 50 ml of extra virgin olive oil well. Cover the bowl with plastic wrap and let it rise for an hour at room temperature. Then, gently knead the dough by hand and refrigerate for 30 minutes — after that, you can start working.
- Olive oil: 1 tablespoon
2
Grease a 20×30 cm baking dish with olive oil. Stretch the dough by hand across the bottom of the dish and place it in a warm spot for fifteen to twenty minutes to rise. Then dry it for five minutes in an oven preheated to 250 degrees.
- Olive oil: 1 tablespoon
3
Take a kilogram of pelati tomatoes and blend them (no whipping needed, otherwise the sauce will lose its color). Tear about 20 grams of basil leaves into the sauce by hand (more or less to taste), add two to three teaspoons of extra virgin olive oil, season with salt and pepper, and mix.
- Basil: 1 stem
- Olive oil: 1 tablespoon
4
Drain the water from the buffalo mozzarella package. Cut the mozzarella for pizza into small cubes. Spread tomato sauce on the dough and place the mozzarella cubes on top. Bake in the oven for another five minutes.
- Tomato sauce: 140 g
- Mozzarella Cheese for Pizza: 200 g
5
Meanwhile, slice the buffalo mozzarella (into large pieces) and cherry tomatoes (randomly). Remove the pizza, chaotically place the buffalo mozzarella and tomatoes on it, and return it to the oven for another two minutes.
- Buffalo mozzarella cheese: 125 g
- Cherry tomatoes: 7 pieces
6
Garnish the ready pizza with basil leaves.
- Basil: 1 stem