Pizza is an art form–that’s the way they look at it at Bufalina, and once you taste it, your mouth will feel the same way. Head Pizza Chef Britain Mackenzie came by the studio with more on their Handcrafted Neopolitan Pizza. He showed us how he opens the dough up to create the right consistency for the wood-fired ovens that create the perfect Neopolitan pizza crust. After that, he and Amanda topped the pizza with fresh mozzarella. For the Fresca pizza, he said they add thinly sliced prosciutto to the top right after the pizza comes out of the oven so that it melts into the cheese. He suggests cutting the pizza at this point, and then add the arugula and shaved Parmesan and a bit of lemon juice and olive oil. Bufalina has two locations –one in east Austin and one on Burnet Road. Bufalinapizza.com is where you can find out more about them and check out their menu.
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