From the Sardinian pizzeria Sa Scolla, this recipe for Bufala Olio e Tamata is a celebration of simple, high-quality ingredients. It uses a flavorful dough prepared with a ‘biga’ (a type of pre-ferment) for a more complex taste and airy structure.
Table of Contents
The focus is on the classic combination of rich buffalo mozzarella, crushed peeled tomatoes, and fragrant olives, creating a truly authentic Mediterranean experience.
🍕 Dough Ingredients (for 6 pizzas)
- 1000g Type 1 Flour (medium strength, at least 12g protein)
- 700g Water
- 6g Fresh Yeast (or 3.5g dry)
- 21g Salt
- 20g Extra Virgin Olive Oil
🍕 Topping Ingredients
- 600g Crushed Peeled Tomatoes
- 6 Buffalo Mozzarellas
- 250g Pitted and Crushed Olives (seasoned with oil, garlic, and parsley)
- Extra Virgin Olive Oil to taste
- Salt, Oregano, and Fresh Basil to taste
🍕 Preparation Method
First, prepare the biga: mix 480g of flour with 240g of water and 3g of fresh yeast. Let it mature in the fridge for 24 hours. To make the final dough, break the biga apart and add the remaining 520g of flour. Start kneading while adding the olive oil and the remaining crumbled yeast.
Pour in the remaining 460g of water, saving a few tablespoons. Once a cohesive dough forms, add the salt and the last bit of water. Knead until smooth.
Let it rest for 30 minutes, then perform three sets of reinforcement folds every 20 minutes. Allow the dough to rise at room temperature for about 2 hours. Then, divide and shape it into 300g balls. Place them on an oiled surface and let them rise for another 5 hours.
Preheat your oven to its maximum temperature (ideally 300°C) with a pizza stone inside. Stretch the dough by hand, preserving the crust.
Top each disc with about 100g of seasoned crushed tomatoes and the crushed olives, then bake. After baking, tear a fresh buffalo mozzarella by hand over the hot pizza. Finish with a drizzle of olive oil, a sprinkle of oregano, and fresh basil.
- Authentic Italian Pizza Recipe: Pizza with Roman Zucchini and Speck
- Authentic Italian Pizza Recipe: Nerano with Zucchini Cream
- Authentic Belarusian Recipe: Pyzy (Meat Dumplings)
- Authentic Belarusian Recipe: Sukhariki (Garlic Croutons)
- Authentic Belarusian Recipe: Rasstegai (Open-Faced Pastry)
- Authentic Belarusian Recipe: Fried Bread Dough (Pyachysta)
- Authentic Belarusian Recipe: Sauerkraut (Kapusta)
