Fior di latte is the everyday Naples mozzarella. Bufala is the richer cousin from the plains around Caserta. A Bufalina is a Margherita made with mozzarella di bufala campana — wetter, sweeter, drained or it floods the center.
Tear it. Drain it. Less is more.
Ingredients
Pick one dough — homemade or a store-bought ball.
Homemade dough
- 500 g Tipo 00 flour
- 325 ml water
- 13 g salt
- 1 g instant yeast
Premade dough
- 1 ball store-bought pizza dough (250–280 g), room temperature 1 hour
Sauce and toppings
- Crushed San Marzano tomatoes, salted
- Mozzarella di bufala, torn and drained
- Basil
- Extra-virgin olive oil
Products & ingredients
What this pie actually wants. Flour, tomatoes, cheese, and tools — Amazon links, so this blog can keep going.
Store-Bought Pizza DoughCheck Amazon.comPremade Dough
Check Amazon.com
Check Amazon.com
Check Amazon.com
Galbani Fresh MozzarellaCheck Amazon.comToppings
Ooni Koda 16 Pizza OvenCheck Amazon.comPizza Oven
Ooni Pizza Oven GlovesCheck Amazon.comHeat Gloves
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Ateco Bench ScraperCheck Amazon.comBench Scraper
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As an Amazon Associate, The Slice Guy earns from qualifying purchases. Prices and stock live on Amazon.
Nutrition
If you buy the kit on this page
- Serving
- 1/4 pizza
- Calories
- 230
- Protein
- 10 g
- Carbohydrates
- 31 g
- Fat
- 7 g
- Sodium
- 500 mg
Pack labels of those brands (or USDA where a brand does not print a panel), times the grams in this recipe. Drain the mozzarella, swap a tin, or skip the oil and they move.
Labels used: Caputo Pizzeria 00, Diamond Crystal kosher salt, Cento San Marzano tomatoes, Galbani fresh mozzarella, Partanna extra-virgin olive oil.
How to make and cook it
Bought dough? Skip “Make the dough.” Let the ball sit out 1 hour, then start at “Cook the pie.”
Make the base
- 01Autolyse 500 g 00 and 325 ml water 30 minutes.
- 02Add 13 g salt and 1 g yeast.
- 03Knead.
- 04Ball.
- 05Cold ferment 24 hours.
- 06Temper 2 hours.
Or use premade dough
- 01Let a store-bought ball sit out for 1 hour until it is relaxed.
- 02Flour the bench.
- 03Stretch it to size — from here it is the same as homemade.
Add sauce and toppings
- 01Tear bufala, drain on a cloth.
- 02Stretch, thin sauce, scatter the cheese.
- 03Do not blanket.
Cook
Oven
- 01Steel at 290°C (550°F) for 45 minutes.
- 02Bake 4–6 minutes until the rim spots and the center slumps.
- 03Basil and oil after.
Gas pizza oven
- 01Preheat on high, 425–455°C (800–850°F).
- 0260–90 seconds, turning.
- 03Wet cheese will flood — drain it.
- 04Basil after the fire.
Wood-fired oven
- 01Floor 425–480°C (800–900°F). 60–90 seconds.
- 02The center should slump.
- 03Basil after.
