Napoletana Piccante With Buffalo Mozzarella (Roman-Style Pizza)


Sponsored by Polselli

Dough ingredients:

1 kg. “00” Italian flour

800g water

7g natural yeast

18g salt

22g extra-virgin olive oil


450g tomato sauce

950g fresh cherry tomatoes

1 pinch granulated garlic

20g sea salt

30g chili peppers, sliced

8g oregano

400g buffalo mozzarella

30g extra-virgin olive oil

10 fresh basil leaves 

Dough recipe:

Add flour, yeast and 80% of the water in a large bowl or mixer and mix for a few minutes. Then add the salt, remaining water and oil; continue mixing until the mass is thoroughly combined and no longer sticks to the sides of the container. Be careful not to overwork or overheat the dough during this process, which should take no longer than 15 minutes. Cover the dough to prevent it from forming a crust. Place the container in the refrigerator and let the dough rest for 48 hours. Take the dough out of the refrigerator and shape into a big ball. Cover and let it rise for another 24 hours in the refrigerator. After the leavening process is complete, place the dough ball on a 16”-by-24” baking sheet. Hand-stretch it gently, making sure the dough is evenly stretched to all sides of the baking tray.


Spread an even layer of the tomato sauce on the dough, leaving a ½” border around the edges. Place the cherry tomatoes, granulated garlic, oregano, oil, chili peppers and sea salt in a bowl, then mix and crush the ingredients with your hands. Spread the mixture evenly on the pizza. Bake at 610°F for 10 to 15 minutes, until crust is golden-brown. When pizza is ready, add hand-pulled pieces of buffalo mozzarella and fresh basil leaves.

Additional Information

Recipe Source: Chef Submissions
Submitted By: Massimiliano Saieva, Pizzarium, Miami, FL