Bufalina a Ruota di Carretto

**Bufalina a Ruota di Carretto**

Bufalina a Ruota di Carretto is a Neapolitan-style pizza distinguished by its enormous, wheel-like shape and its exclusive use of buffalo mozzarella (mozzarella di bufala). The name translates to "buffalo mozzarella pizza shaped like a cartwheel," referencing both the cheese and the dramatic, oversized form that is often served uncut to showcase its full diameter.

The pizza's origin is rooted in the Campania region of Italy, where buffalo mozzarella is a protected delicacy. Unlike a classic Margherita, which uses fior di latte, the Bufalina relies entirely on the richer, tangier, and more delicate buffalo mozzarella. A great version is defined by a perfectly charred, airy cornicione (crust) that can support the weight of the cheese without becoming soggy. The buffalo mozzarella should be added post-oven or in the final seconds of baking to preserve its milky, creamy texture and prevent it from turning rubbery. The sauce is typically a simple, uncooked San Marzano tomato puree, allowing the cheese to remain the star.

Regional variations are minimal, as the dish is a specialty of pizzerias that champion DOC buffalo products. At **Orrera Piz** in Varcaturo, Italy—highlighted by creator *Jana Food Porn*—the Bufalina a Ruota di Carretto is executed with a focus on the cheese's quality and the dramatic presentation. The pizza is often baked in a wood-fired oven at extreme temperatures, then finished with fresh basil and a drizzle of extra-virgin olive oil. Its sheer size makes it a sharing dish, embodying the communal spirit of Neapolitan pizza culture.