Pizza Bufalina (Pizza with buffalo mozzarella)
Tags: Starter Italian cuisine VegetarianIngredients
|
400
g
|
|
|
380
ml
|
water
|
|
3
g
|
brewers' yeast
|
|
7
g
|
salt
|
|
3
g
|
sugar
|
|
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
|
basil
|
Preparation
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).
