Pizza Margherita with Smoked Tomatoes

Name: Pizza Margherita with Smoked Tomatoes
Prep time: 30 min
Cook time: 4 min
Total time: 34 min
Cuisine: European, Italian, Mediterranean
Ingredients: 326 g bread flour, 14% gluten; 1/2 tbsp honey; 1 1/2 tsp kosher salt; 1/2 tsp Saf Instant Yeast; 1 tbsp olive oil; 210 ml water (70F); 2 tsp olive oil (EVVO); 6 oz Mozzarella ball; 1 bunch basil (Italian, picked leaves); 1 can tomatoes, whole, peeled, smoked; 2 tbsp semolina (for dusting peel); 2 pinches kosher salt; 2 twists black pepper (freshly ground)

7 steps

Prep:30minCook:4min

Updated at: Wed, 16 Aug 2023 21:02:12 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories499 kcal (25%)

Total Fat14.4 g (21%)

Carbs69.7 g (27%)

Sugars4.9 g (5%)

Protein22 g (44%)

Sodium1025.5 mg (51%)

Fiber3.4 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

for dough

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.

for smoked tomatoes

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.

for baking

Step 3

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

OvenPreheat

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