In this pizzas recipe we use of the semolina together with the flour: the dough will be more crisp and light! It keeps very well, and maybe the next day is even more good.
Pairing with Mandara buffalo mozzarella is perfect!


15 mins

10 mins + 4h for leavening




2 cups of durum wheat flour,

1 cup of semolina,

200 g of Mandara Buffalo Mozzarella,

2 teaspoons of sugar,

2 teaspoons of salt,

1 packet of yeast,
150 ml of chopped tomatoes,
100 ml of pesto,
Oregano and basil (to taste).




Let’s start by mixing 2 cups of ’00 flour and 1 cup of semolina (1) in a bowl. In another cup pour warm water and add 2 teaspoons of sugar and a packet of yeast without mixing (2). Now you can test the yeast: if it bubbles on the surface it means that it is ready and you can then mix and pour it into the bowl with the flour and salt :

Work the dough with your hands for at least 5 minutes (3) and then divide it into small loaves (about 16), before letting it grow at room temperature for 4 hours (4). pizzette con mozzarella di bufala
Once the loaves have risen, manually create disk-shapes and place them on a baking pan (5). Brush the surface of the diskettes with olive oil before preparing the sauce (6).

You can then fill the pizza as you like, we used tomato sauce and buffalo mozzarella (7) and pesto and buffalo mozzarella (8). Bake at 180 degrees for 15 minutes until the mozzarella melts and the mixture becomes crispy!

pizzette con mozzarella di bufala Buon appetito!