This recipe is part of Pizza Party cooking class and tasting event.
Pizza Margherita with Smoked Tomatoes
Prep Time30 mins
Cook Time4 mins
Total Time1 d 34 mins
Servings: 4 people
for dough for two 12" pies
- 326 g bread wheat flour King Arthur Unbleached Bread Flour preferred (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
for toppings (2 pies)
- 2 tsp olive oil EVVO
- 6 oz Mozzarella fresh
- 1 bunch basil Italian, picked leaves
- 4 each tomatoes Roma, peeled, smoked
- 2 tbsp semolina for dusting peel
- 2 pinches kosher salt
- 2 twists black pepper freshly ground
Dissolve salt and honey in water. Combine all ingredients and make a slightly sticky, soft, and supple dough. Divide the dough into 2 pieces. Form each into a ball, brush it with some olive oil, and place inside its own zipped freezer bag. Keep for them 15-30 minutes in room temperature, then put in the refrigerator for at least 12 hours. Remove the balls from the refrigerator 2 hours prior to making pizza.
Place baking stone or steel on the rack and preheat oven to 450F. Quarter smoked tomatoes. Prepare fresh mozzarella pieces and pick basil leaves.
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.
Arrange 8 basil leaves evenly.
Arrange 8 smoked tomato quarters and mozzarella evenly.
Bake on stone for 6-8 minutes. Season with salt and black pepper. Arrange 8 more basil leaves, slice and serve.
Calories: 474kcal | Carbohydrates: 66g | Protein: 22g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 33mg | Sodium: 272mg | Potassium: 141mg | Fiber: 6g | Sugar: 4g