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).

Pizza with Buffalo Mozzarella and Cherry Tomatoes