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Neapolitan-style buffalo mozzarella pizza

· Lunch

Tomato, buffalo mozzarella and basil pizza made with already fermented dough.

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Neapolitan-style buffalo mozzarella pizza: Tomato, buffalo mozzarella and basil pizza made with already fermented dough.
Photo: Thomas · CC BY 2.0 · via Wikimedia CommonsPhoto resized, converted to WebP and cropped for display.
⏱ 50 min🍽 2 servings📊 Difficult🏷 Modern variant🌱 Vegetarian
Preparation
30 min
Cooking
20 min
Waiting and resting
0 min

History

Naples is central to this pizza tradition. This home version adapts cooking temperature and time to the available oven.

Ingredients

Adjust quantities

Only numeric quantities at the start of an ingredient are adjusted. Descriptive quantities, seasoning to taste and timings remain unchanged; check them when changing servings.

Preparation

  1. 1

    Preheat an oven with a stone or heavy tray at 250-275 °C for 30 minutes.

  2. 2

    Divide dough in two and stretch by hand, keeping a thicker rim.

  3. 3

    Add tomato, salt and drained mozzarella. Bake each pizza 8-12 minutes until the base is cooked and the rim browned.

  4. 4

    Add basil and oil. In a pizza oven at 450 °C, cook about 60-90 seconds, watching and turning the pizza.

Cooking tips

  • Fermented dough is a prepared ingredient; making it from scratch adds fermentation time.

References to consult

References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.

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