Pizza Bufalina (Pizza with buffalo mozzarella)

Pizza Bufalina (Pizza with buffalo mozzarella)

Tags: Starter Italian cuisine Vegetarian


400 g
380 ml
3 g
brewers' yeast
7 g
3 g
60 ml
extra virgin olive oil
40 ml
sunflower seed oil
for processing
For the filling:
as desired
tomato sauce
as desired
buffalo mozzarella
as desired


Pour the water and olive oil into a bowl and dissolve the yeast. Add the Schär Pizza Mix and begin to make the dough. Add sugar, salt and vegetable oil. Knead for around 8 - 10 minutes until the dough is soft and smooth. Put in a bowl, cover with cling film and refrigerate at 5°C for around 5 hours.


Remove the dough from the fridge, create balls of the desired size, and wrap individually in cling film. Leave to rest at room temperature for around 2 hours.


Dust the worktop with Schär Rice Flour to prevent the dough from sticking. Lightly drizzle the dough with oil and pre-bake. Remove the pizza from the oven after 3 minutes, add the topping and return to the oven to complete the baking process.


Yield: 3 balls of 280g each (3 pizzas)


Chef's tip: At home, the pizzas can be baked in a static oven at 230°C for 12 - 14 minutes (6 minutes pre-baking and 6 - 8 minutes baking on a round 24cm baking sheet).