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Pizza with buffalo mozzarella and basil
Classic Italian pizza with buffalo mozzarella

Classic Buffalo Mozzarella Pizza

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
Mozzarella di Bufala Campana is the queen of Italian cheeses. Creamier, softer, and richer than cow's milk mozzarella, it requires special care. Because it is juicier, it shouldn't be baked for too long, or it becomes rubbery and loses its silky texture. This pizza is all about respecting the ingredient.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 2 servings
🔥 Calories 760 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Baking sheet or Pizza stone
  • Strainer (for draining cheese)
  • Pizza cutter

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

Remove the mozzarella from its brine, tear into large chunks, and place in a strainer for at least 15-20 minutes.

Tip: Gravity helps remove excess whey. Skipping this guarantees a soggy pizza.
2 ✓

Preheat your oven to 450-480°F (230-250°C). Roll out the dough and place on your baking sheet.

Tip: Keep the center slightly thicker to support the moist topping.
3 ✓

Spread the tomato sauce, season with salt and pepper. 'Blind bake' (sauce only) for 5-7 minutes.

Tip: This is the trick! The crust sets and crisps up before the wet cheese is added.
4 ✓

Remove the pizza, distribute the drained mozzarella chunks over it.

Tip: This prevents the cheese from overcooking and keeps it creamy.
5 ✓

Return to the oven for 5-8 minutes, until the cheese is just melted and the crust is golden.

Tip: Buffalo mozzarella shouldn't be browned, just warmed through to preserve its fresh flavor.
6 ✓

Remove, tear fresh basil over the top, and drizzle with olive oil.

Tip: The oil carries the flavors, highlighting the tomato and cheese.

Recipe FAQ

Why is my pizza soupy?
Buffalo mozzarella contains a lot of whey. If you don't drain it thoroughly, that water releases during baking.
When should I add the cheese?
There are two schools of thought: drain well and add before baking, or add halfway through so it just barely melts.

Ingredients

  • 10-12 oz Pizza Dough
  • 2/3 cup Quality Pizza Sauce
  • 7-8 oz Mozzarella di Bufala (Buffalo Mozzarella)
  • 10 leaves Fresh Basil
  • 2 tbsp Extra Virgin Olive Oil
  • 1 pinch Salt
  • 1 pinch Pepper