Triple Buffalo Pizza – The Prepare dinner’s Digest

Persevering with with our theme of buffalo impressed meals, I made a triple buffalo pizza utilizing strips of buffalo minute steak. Mixed with sliced buffalo tomatoes and buffalo mozzarella and topped off with recent basil leaves (that will have been close to a buffalo sooner or later), this was one severely tasty and handsome pizza!

Triple Buffalo Pizza


3-24 hours prep
4-6 minutes cooking




One massive pizza

Wine match

Te Kairanga “Runholder” Pinot Noir

Pizza Dough Recipes and Methods

In the event you’re coming to my weblog for the primary time, there’s a wealth of data right here about the right way to prepare dinner pizza. Be at liberty to take a look at the weblog posts beneath, they need to assist to up your pizza sport and can show invaluable in getting one of the best outcomes.

For the triple buffalo pizza, I used the morning or night time earlier than dough recipe. You possibly can nonetheless use the identical night pizza dough recipe, merely modify the dough elements and timing accordingly.


  • Measuring jug
  • Mixing bowl
  • Picket chopping board
  • Frying pan
  • Sharp knife
  • Kitchen scales
  • Pizza wheel or sharp scissors

I strongly advocate utilizing a pizza stone, whether or not cooking in a traditional oven or Large Inexperienced Egg. If utilizing an Egg, you should make sure that the pizza stone getting used can deal with the excessive temperatures of the Egg, as stones for traditional ovens usually can’t and can break and harm your Large Inexperienced Egg. And destroy the pizza.

Pizza prepped and ready to cook
Cooking in the Big Green Egg
Sliced and ready to eat


Pizza Dough

  • 250g ’00’ flour plus extra for dusting
  • 180ml heat water (120ml chilly/60ml boiling)
  • 1 tsp sea salt
  • ¼ tsp dried yeast
  • ½ tsp olive oil


  • 200g buffalo mozzarella
  • 150g buffalo minute steak
  • 1 buffalo/heirloom tomato
  • 2 handfuls of shredded mozzarella
  • Recent basil leaves
  • Salt and pepper

I sourced the buffalo mince from The Buffalo Farm in Scotland (no industrial connection). They do a immediate house supply service.

Buffalo tomatoes (a hybrid beefsteak tomato) are heirloom tomatoes that look just a little like buffalo hearts … apparently. Correct buffalo mozzarella is a cheese made from the milk of buffalo, in Europe usually Italian Mediterranean buffalo.

Buffalo heirloom tomatoes with fresh basil leaves


This may be cooked in a normal oven or Large Inexperienced Egg.

  1. Make the pizza dough by following the recipe in this blog post, both within the morning or the night time earlier than.
  2. Place the pizza stone within the oven/Egg to heat.
    • Pre-heat the oven to the max temperature the pizza stone can deal with, or
    • Pre-heat the Large Inexperienced Egg to 350°C-375°C/660°F-700°F, oblique setup.
  3. In the meantime, slice the buffalo tomatoes and mozzarella. Lower the minute steaks into small strips, sprinkle with a pinch of salt and pepper. Warmth some oil in a frying pan, flash fry the steak strips for 30 secs, then put aside.
  4. Flour a worksurface and form your pizza base. The strategy is a private alternative, the video clips beneath present a couple of strategies of pizza base shaping. The YouTube clip beneath exhibits Ken Forkish shaping his dough right into a pizza base.

  5. Sprinkle some shredded mozzarella on the pizza base, then add sliced tomatoes, pan-fried steak strips and lastly sliced buffalo mozzarella.
  6. Load the pizza into the oven or Large Inexperienced Egg. Prepare dinner for 4-6 minutes till the crust is golden brown, turning on occasion to make sure an excellent prepare dinner.
  7. Garnish with recent basil leaves, slice and serve.
Triple buffalo pizza cooked and ready to slice

Hints, Suggestions and Footage

  1. The buffalo mozzarella and tomatoes will most likely comprise a number of fluid, pat them dry earlier than including them to the pizza.
  2. A rolling mat (pictured beneath) may help in getting that professional trying spherical pizza form.
    Pizza base shaped with air pushed to the edge for the crust

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