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Bufalina Pizza – Campania Style

Bufalina Pizza – Campania Style – - Recipe

In this recipe simplicity and quality of each ingredients is the priority. This Campania style Bufalina pizza is a universal favourite. Try it out today.

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Ingredients

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Method:

  • Flour 800.0 g
  • Semolina flour 200.0 g
  • Salt 15.0 g
  • Yeast, dried 14.0 g
  • Caster sugar 15.0 g

Sauce:

Pizza Assembly:

Preparation

  1. Method:

    • For the dough, pile the flours and 1 level teaspoon of sea salt onto a clean surface and make a well in the center.
    • Add the yeast and sugar to 650ml lukewarm water, mix together and leave for a few minutes, then pour into the well.
    • Using a fork and a circular movement, slowly bring in the flour from the inner edge of the well and mix into the water. Continue to mix, bringing in all the flour – when the dough comes together and becomes too hard to mix with your fork, flour your hands and begin to pat it into a ball.
    • Knead the dough by rolling it backwards and forwards, using your hands to stretch, pull and push the dough. Keep kneading for 10 minutes, or until you have a smooth, springy, soft dough.
    • Place the dough in a lightly greased bowl, cover with Clingfilm and leave in a warm place to prove for 45 minutes, or until doubled in size.

  2. Sauce:

    • Mix Pesto and Knorr Tomato Pronto together add some chopped fresh basil or parsley to the sauce.
    • Note: Knorr Tomato Pronto does not need to be cooked, it’s already cooked with onion and olive oil then canned.
    • Knorr Tomato Pronto can be blended or kept in concassè shape as a topping for your pizza’s.

  3. Pizza Assembly:

    • Divide the dough into 4 equal balls.
    • Flour each dough ball, then cover with cling film, and leave to rest for about 15 minutes – this will make them easier to roll it thinly.
    • Dust a clean surface and the dough with a little flour or semolina, and roll it out into a rough circle, about ½cm thick.
    • Spread the Knorr Tomato Pronto sauce over the base, spreading it out to the edges. Tear over the mozzarella and scatter with the remaining basil leaves. Drizzle with a tiny bit of olive oil and add a pinch of salt and pepper.

  4. Pizza Cooking:

    • If you can, cook the pizzas on a piece of granite in your conventional oven – if not, cook them one by one on pieces of tin foil directly on the bars of the oven shelf, towards the bottom of the oven (If you're going to cook your pizzas on the bars of the oven, make sure they're not too big – otherwise they'll be difficult to maneuver). Cook for 7 to 10 minutes, until the pizzas are golden and crispy.