Pizza Bufalina

Pizza Bufalina is a classic Neapolitan pizza distinguished by its use of buffalo mozzarella (mozzarella di bufala campana DOP) as the primary cheese. Originating in the Campania region of Italy, the pizza is built on a simple foundation of San Marzano tomatoes, fresh basil, extra-virgin olive oil, and a thin, puffy crust cooked quickly in a wood-fired oven. The defining characteristic of a great Pizza Bufalina lies in the quality and handling of its key ingredient: the buffalo mozzarella should be torn by hand and added after the initial bake to prevent it from turning into a watery pool, preserving its milky, tangy flavor and soft, elastic texture. The crust must be charred but airy, with a distinct cornicione (raised edge) that is chewy and slightly smoky.

Regional variations are minimal, as purists argue the dish is defined by its DOP ingredients. However, outside of Naples, some pizzerias may substitute fior di latte (cow’s milk mozzarella) when buffalo mozzarella is unavailable, though this produces a different, less rich pizza. In Volla, Italy, Fratelli Susta is cited by creator Giovanni Fois as a venue that honors the tradition, serving a Pizza Bufalina that balances the creamy cheese with a perfectly blistered crust. A great version should never be overloaded; the few ingredients must harmonize, letting the buffalo mozzarella’s delicate acidity shine against the sweet tomatoes and fragrant basil.