- Baker: Rich Payne (@dough_and_behold on Instagram)
- Makes: 4 x 275g dough balls
- Prep Time: 20 hours (based on method below)
- Bake Time: 60-70 seconds at 430°C / 806°F in a pizza oven
Buffalo Mozzarella Deluxe Pizza Dough Method
- This recipe follows a 20-hour fermentation process at room temperature - around 21°C / 69.8°F. The method below assumes you start at 5pm the day before to bake at 1pm the following day.
- Add all the flour into a mixing bowl (using a food mixer). Add 80% of your water to the bowl. Crumble the fresh yeast into the bowl (or use dried yeast). Turn your mixer on to a slow speed and mix until there are no dry bits. Add a little more water if necessary, but not all of it yet.
- Once there are no dry bits, cover the bowl and rest for 30-45 minutes. This allows the dough to absorb the water and helps gluten develop. After the rest, add the salt and the remaining water into the mixer. Mix at a slow speed until combined, then increase the speed for 1-2 minutes until the dough becomes smooth. Stop the mixer and let the dough rest for 10 minutes.
- After resting, mix the dough for another minute. If the dough feels smooth, remove it from the mixer. If the dough is still a bit lumpy, rest and repeat the process until it becomes smooth. Once the dough is smooth, transfer it to a clean work surface and gently shape it into a ball.
- Use a dough scraper to create surface tension and shape the dough into a tight ball. Place the dough ball in a lightly oiled container with a lid. Leave it to bulk prove at room temperature overnight (15 hours).
- The next morning (8am), turn the dough out onto a work surface and divide it into 4 x 275g dough balls. Shape each ball into a tight, smooth ball by folding the dough into itself several times. Place the dough balls into a lightly oiled breakfast bowl or small dough tray and cover with cling film (or silicone covers for a more eco-friendly option).
- Let the dough balls rest at room temperature for another 5 hours, or you can leave them overnight for an even longer rest. Both methods work well.
Buffalo Mozzarella Deluxe Pizza Topping Method
- Stretch the first dough ball to around 10 inches in diameter. Add toppings - spread a layer of tomato sauce. Grate a little Grana Padano over the sauce. Tear a few fresh basil leaves and sprinkle them on top. Add slices of fresh mozzarella. Slice up some fresh red and green Jalapeno peppers and scatter them over the pizza. Drizzle a bit of olive oil on top.
- Bake in a pizza oven at 430°C / 806°F for 60-70 seconds or until the crust is golden and bubbly.
- While the pizza is still steaming hot, quickly tear a ball of Buffalo Mozzarella into smaller pieces and add it to the pizza. Drizzle with olive oil and sprinkle with sea salt.
- The Buffalo mozzarella will melt slightly, adding an extra creamy, soft texture to the pizza.
