Of which 7.2 g sugars and 16.1 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Protein (mozzarella di bufala) · Calcium (mozzarella di bufala)
Allergens gluten, milk
Margherita con mozzarella di bufala
Tomato, buffalo mozzarella DOP and basil
The Margherita made with DOP buffalo milk mozzarella from Campania: moister, tangier and more flavorful than fior di latte, and harder to handle for exactly that reason — it releases a lot of water. The Neapolitan pizzaioli's rule is to drain it hours ahead, tear it into big pieces and, in a home oven, add it only halfway through baking.
Ingredients
- 167 g (6 oz) pizza flour, from base B01 — ingredients 1–4 = one 275 g / 9½ oz B01 dough ball, already risen
- 103 g (3¾ oz) water, from base B01
- 4.7 g salt, from base B01
- 0.3 g dry baker's yeast, from base B01
- 5 g flour, for shaping the dough
- 80 g (2¾ oz) peeled tomatoes, no added salt, with little juice
- 110 g (4 oz) mozzarella di bufala campana DOP, well drained
- 6 g extra-virgin olive oil
- 2 g fresh basil
- 1 g salt for the topping
Method
- Tear the bufala into large pieces and put it in a colander with a plate on top, 2 h in the fridge.
- Open the dough ball by hand, from the center outward, leaving a rim.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Pizzas”. The English edition is coming soon.
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