Pizza with Buffalo Mozzarella and Cherry Tomatoes
How to make Pizza with Buffalo Mozzarella and Cherry Tomatoes Recipe "pizza con mozzarella di bufala e pomodorini" - Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 2-7 hours
4 Servings
for the dough:
4 cups (500 g) soft wheat flour or pizza flour
1 tbsp. (10 g) fresh yeast, crumbled, for 2 hours rising time, or 1 1/4 tsp. (4 g) for 7 hours rising time
1 1/2 cups (350 ml) lukewarm water
1 1/2 tbsp. (20 ml) extra-virgin olive oil
2 tsp. (12 g) salt
for the topping:
10 1/2 oz. (300 g) buffalo mozzarella, sliced and very well drained
10 cherry tomatoes, chopped
1/2 bunch fresh basil
Method:
Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water and pour the yeast mixture into the well.
Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the oil and the salt. Knead the dough until smooth and elastic. Rub the dough with a little oil, cover with plastic wrap, and let it rest for about 10 minutes.
Grease a 12-inch round pizza pan with oil. Transfer the dough to the pan and use your fingertips to spread the dough to cover the bottom of the pan.
If you used 1 tablespoon of yeast, let the dough rise in a warm room for about 40 minutes. If, on the other hand, you used 1 1/4 teaspoons of yeast, then cover the dough with lightly oiled plastic wrap and refrigerate for at least 5 hours. The dough will rise perfectly well in the refrigerator, becoming light and fragrant.
Let the pizza rise for another 40 minutes and then bake in the oven at 425°F (220°C) for 20 minutes or until the crust is golden.
When it comes out of the oven, garnish it with the mozzarella, the tomatoes, and the basil (all at room temperature).
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| Pizza with Buffalo Mozzarella and Cherry Tomatoes |
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