Classic Buffalo Margherita Pizza
Experience the ultimate Italian classic. This Buffalo Margherita pizza features a perfectly charred, airy crust, vibrant tomato sauce, and creamy fresh mozzarella.
The Margherita pizza is the gold standard of Neapolitan craft, celebrated for its simplicity and reliance on high-quality ingredients. By using fresh buffalo mozzarella, this version elevates the iconic flavor profile, creating a luscious contrast between the tangy tomato base and the rich, velvety cheese. It is a testament to the idea that with great dough and fresh toppings, you need very little else to create perfection.
Ingredients
- 250 g pizza dough
- 100 g San Marzano tomato sauce
- 125 g buffalo mozzarella
- 5-6 leaves fresh basil
- 1 tbsp extra virgin olive oil
- to taste semolina flour for dusting
Instructions
- 1Stretch the pizza dough
Place your ball of proofed pizza dough onto a lightly floured surface. Using your fingertips, gently press from the center outward to stretch the dough into a uniform circular base, maintaining a slightly thicker edge for the crust.
Tip: Keep the dough at room temperature for at least 30 minutes before stretching to allow the gluten to relax, which makes it much easier to shape without tearing. - 2Apply tomato sauce
Ladle a portion of prepared pizza sauce onto the center of the stretched dough. Using the back of a spoon, spread the sauce in a smooth, circular motion, ensuring an even layer while leaving a small border empty for the crust.
Tip: Use a light touch to avoid tearing the thin dough, and dont overload with sauce to prevent a soggy crust. - 3Add cheese and basil
Evenly distribute strips of fresh mozzarella cheese over the sauce-covered dough. Add fresh basil leaves on top to infuse the pizza with aromatic flavor during the baking process.
Tip: Tearing the basil leaves slightly before adding them helps release more of their essential oils for a better aroma. - 4Load into the oven
Carefully slide your metal pizza peel under the assembled pizza. Using a swift, confident motion, slide the pizza directly onto the hot stone floor of your preheated wood-fired oven.
Tip: Ensure your peel is lightly dusted with flour or semolina so the pizza slides off easily without sticking. - 5Bake the pizza
Monitor the pizza closely as it bakes. The intense heat of the wood-fired oven will cause the crust to puff up, bubble, and develop characteristic charred spots. Rotate the pizza halfway through for an even bake.
Tip: In a high-heat wood oven, the pizza will cook very quickly—usually in 90 to 120 seconds—so keep a constant eye on it to prevent burning. - 6Slice and serve
Once the pizza is perfectly baked with a golden-brown crust and melted cheese, remove it from the oven using the peel. Place it on a cutting board and use a pizza wheel to slice it into even wedges.
Tip: Let the pizza rest for one minute after pulling it from the oven so the cheese sets slightly before you slice it. - 7Top the pizza with buffalo mozzarella
Take the freshly baked pizza and tear pieces of soft buffalo mozzarella by hand, distributing them evenly over the surface. The residual heat from the pizza will slightly soften the cheese, creating a creamy and fresh texture.
Tip: Use high-quality, fresh buffalo mozzarella for the best flavor and texture contrast against the hot crust. - 8Finish with olive oil
Gently drizzle a thin stream of high-quality extra virgin olive oil over the topped pizza. This adds a final layer of richness and aroma to the fresh mozzarella and basil garnish.
Tip: Use a steady hand and a fine-spouted dispenser for a controlled, elegant drizzle.
