Romana Margherita Bufala from PizzaExpress features a thin, crispy Roman-style crust topped with fresh buffalo mozzarella, vibrant San Marzano tomatoes, fragrant basil leaves, and a drizzle of extra virgin olive oil, delivering a classic Italian pizza with rich, creamy, and aromatic flavors.
Equipments
- Pizza stone or baking steel
- Oven
- Mixing bowl
- Rolling pin
- Pizza peel
- Sharp knife or pizza cutter
- Spoon (for spreading sauce)
- Grater (optional, for cheese)
- Measuring cups and spoons
- Brush (for olive oil)
Ingredients
- 00 flour
- Warm water
- Active dry yeast
- Sea salt
- San Marzano tomatoes (canned or fresh)
- Fresh buffalo mozzarella
- Fresh basil leaves
- Extra virgin olive oil
Using authentic San Marzano tomatoes and fresh buffalo mozzarella is crucial to replicate the rich, creamy taste and vibrant flavors of a traditional Romana Margherita Bufala pizza. Opt for 00 flour to achieve the thin, crispy Roman-style crust characteristic of this dish. Fresh basil leaves and a drizzle of high-quality extra virgin olive oil enhance the aroma and depth of the pizza. Make sure your active dry yeast is fresh to ensure proper dough rise and texture. Your homemade version of the Romana Margherita Bufala from PizzaExpress will be a delicious copycat menu item when these ingredients are used with care.
Instructions
- Instructions:
- Preheat pizza stone or baking steel in oven at highest temperature (250-275°C/475-500°F) for at least 45 minutes.
- In a mixing bowl, combine warm water and active dry yeast; let sit until frothy.
- Add 00 flour and sea salt to yeast mixture; mix until a dough forms.
- Knead dough on a lightly floured surface until smooth and elastic (8-10 minutes).
- Place dough in a lightly oiled bowl, cover, and let rise until doubled (1-2 hours).
- Punch down dough; divide and shape into rounds.
- On a floured surface, roll out dough thinly with rolling pin.
- Crush San Marzano tomatoes by hand or with a spoon to make a sauce; season with a pinch of salt.
- Place dough round on a floured pizza peel.
- Spread a thin layer of tomato sauce over dough, leaving border for crust.
- Tear fresh buffalo mozzarella and distribute evenly over pizza.
- Drizzle with extra virgin olive oil.
- Slide pizza onto preheated stone or steel; bake until crust is crisp and cheese is bubbling (7-10 minutes).
- Remove from oven; top with fresh basil leaves.
- Slice with sharp knife or pizza cutter and serve immediately.
Substitution
Romana Margherita Bufala from PizzaExpress can be replicated at home using key ingredients such as 00 flour and fresh buffalo mozzarella for authentic texture and flavor. If you cannot find San Marzano tomatoes, canned plum tomatoes blended with a pinch of sugar and salt make a suitable alternative for the sauce. When fresh basil is unavailable, dried basil can be used sparingly, but add it after baking to preserve aroma. Using a pizza stone or baking steel is ideal to achieve a thin, crispy crust, but a preheated baking sheet can serve as a substitute. You can brush the crust with olive oil before baking to enhance crispness and flavor, especially if your oven lacks high heat.
Tips
Make sure your pizza stone or baking steel is thoroughly preheated to the highest temperature for at least 45 minutes to achieve a crisp, authentic Roman-style crust. Use 00 flour for the dough, as it provides the ideal texture and elasticity needed for that thin, soft base. When spreading the San Marzano tomato sauce, apply a thin layer to avoid sogginess and leave a border for a puffed crust. Remember to add fresh basil only after baking to preserve its vibrant color and aromatic flavor for your Margherita Bufala pizza.
Nutritions
Romana Margherita Bufala offers a nutritious balance of macronutrients, with buffalo mozzarella providing high-quality protein and healthy fats. San Marzano tomatoes contribute antioxidants like lycopene, which supports heart health and reduces inflammation. The use of 00 flour gives your pizza a delicate texture while offering carbohydrates for energy. Extra virgin olive oil adds monounsaturated fats, enhancing nutrient absorption and supporting overall wellness.
Storage
Store leftover Romana Margherita Bufala pizza in an airtight container or tightly wrapped in aluminum foil to preserve its freshness and prevent moisture loss. Refrigerate at 4degC (39degF) and consume within 2 days for optimal flavor and texture. Reheat in a preheated oven at 180degC (350degF) on a pizza stone or baking steel for 5-7 minutes to restore the crispiness of the Roman-style crust and melt the buffalo mozzarella evenly.
Variation or Alternatives
You can substitute fresh buffalo mozzarella with fior di latte for a milder, less creamy cheese that still melts beautifully. To add depth to the tomato sauce, consider simmering San Marzano tomatoes with garlic and a pinch of oregano before spreading. For a gluten-free option, use a pre-made cauliflower crust but adjust baking time to avoid burning. Brushing the crust with garlic-infused olive oil before baking enhances flavor and adds a subtle aromatic touch to your pizza.
Allergies
Romana Margherita Bufala contains dairy from fresh buffalo mozzarella, which can trigger allergic reactions in individuals sensitive to milk proteins. The wheat-based 00 flour also poses a risk for those with gluten intolerance or celiac disease. You should check all ingredients carefully if you have known allergies to dairy or gluten to avoid adverse reactions.
Why this recipe?
Romana Margherita Bufala from PizzaExpress impresses with its authentic blend of fresh buffalo mozzarella, tangy tomato sauce, and fragrant basil, creating a balanced and flavorful pizza experience. The use of high-quality ingredients and traditional preparation methods ensures a crispy crust and rich taste that appeals to both casual diners and pizza enthusiasts. Making a copycat version allows you to recreate this iconic dish at home, offering a satisfying culinary challenge and the opportunity to customize toppings to your preference. Your homemade Romana Margherita Bufala promises fresh, vibrant flavors that rival the restaurant classic.