🍕 Pizza Bufalina
Pizza bufalina is a Neapolitan-style pizza topped with tomato, creamy buffalo mozzarella and fresh basil, baked in a wood-fired oven. The cheese is softer and milkier than regular mozzarella, so the pizza is moist and fresh with a charred, puffy rim. It is served whole, one per person, straight from the oven.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g pizza dough
- 200 g crushed tomatoes
- 250 g buffalo mozzarella, drained and torn
- 10 basil leaves
- 15 ml olive oil
- Salt
Method
- Heat the oven as hot as possible with a stone or tray inside.
- Stretch the dough into two thin rounds with a thicker edge.
- Spread the salted tomatoes and bake 4–5 minutes.
- Add the buffalo mozzarella and bake 3–4 minutes more until the rim is charred.
- Top with basil and a drizzle of olive oil.
How to make it lighter
- Use 150 g mozzarella for two pizzas; the flavour is strong.
- Eat half a pizza with a large salad.
- Skip the extra oil drizzle; 1 tbsp olive oil ≈ 120 kcal.
History
Buffalo mozzarella (mozzarella di bufala Campana) is made in Campania from the milk of water buffalo, and this pizza is a Margherita-style variation that showcases it. It is a standard choice on menus in Naples and in Neapolitan pizzerias abroad.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →