Preheat the pizza oven to the appropriate temperature
Spread 80 g of the pizza sauce over each pizza base, making sure it is evenly distributed. The base should be completely covered with tomatoes, right up to the edges.
Spread 3-4 torn basil leaves on the pizza. (Tip: If they are soaked in cold water before use, the leaves will not burn so quickly and will retain their aroma for longer).
Spread 6-7 slices of the buffalo mozzarella. The mozzarella must not be too moist, otherwise the brine will run onto the pizza during baking.
Pull the topped pizza onto the pizza peel and place in the oven.
To achieve even browning, the pizza should be turned at regular intervals. Depending on the choice of oven, the pizza is ready after 3-6 minutes and can be removed from the oven.
Finish the pizza with a little basil and olive oil and serve.