Pizza Margherita with Smoked Tomatoes

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Dissolve salt and honey in water. Combine all ingredients and make a slightly sticky, soft, and supple dough. Divide the dough into two portions. Form each into a ball, brush it with olive oil, and place it inside its zipped freezer bag. Keep for them 15-30 minutes at room temperature, then put in the refrigerator for at least 12 hours. Remove the balls from the fridge 2 hours before making pizza.

Step 2

Strain canned whole peeled Roma tomatoes from the tomato juice and reserve it for other dishes. Slice tomatoes in half and arrange on a smoking rack. Smoke them at 200F for 1 hour. Keep refrigerated in a closed container until ready to use.

Step 3

Place baking stone or steel on the rack and preheat oven to 450F. Prepare fresh mozzarella pieces and pick basil leaves.

Step 4

Make one pizza at a time. Shape half of the dough on the counter and transfer to the peel dusted with semolina. Brush extra virgin olive oil to lightly cover the surface of the dough.

Step 5

Arrange 8 basil leaves evenly.

Step 6

Arrange 8 smoked tomato slices and mozzarella evenly.

Step 7

Bake on stone for 6-8 minutes. Season with salt and black pepper. Arrange 8 more basil leaves, slice and serve.

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