Smoked Artisan Margherita Pizza
prep
2 hrs
cook
12-15 min
feeds
3-5
Some paint, others film, we pizza. Crafting a wood-fired artisan pizza is simple when you have the right tools and a great recipe.
Indulge in the deliciousness of an artisan Margherita pizza, a timeless Italian classic that showcases the perfect harmony of fresh ingredients and delicate flavors. This culinary masterpiece starts with a thin, crispy, and slightly chewy pizza crust that forms the foundation for the delectable toppings.
The dough for the artisan Margherita pizza is made with high-quality flour, water, yeast, and a touch of salt. It is then hand-stretched and baked at a high temperature to achieve the desired texture and crispness. The result is a thin and airy crust that provides the perfect canvas for the flavors to shine.
Next comes the star of the show: fresh, ripe tomatoes. Sliced or crushed San Marzano tomatoes, known for their sweetness and low acidity, are spread evenly across the crust, imparting a vibrant and authentic tomato flavor. The tomatoes are often seasoned with a pinch of salt, a drizzle of extra-virgin olive oil, and a sprinkle of dried oregano for an added burst of herbaceousness.
To add a touch of creaminess and richness, slices of fresh buffalo mozzarella are scattered over the tomato base. This soft and delicate cheese melts beautifully in the heat of the oven, creating a luscious layer that complements the tangy sweetness of the tomatoes.
The finishing touch for the artisan Margherita pizza is a generous scattering of fresh basil leaves. This aromatic herb adds a fragrant and refreshing note to the pizza, infusing each bite with its distinct flavor. The basil leaves are typically added after the pizza has been baked to preserve their vibrant green color and delicate texture.
Once assembled, the pizza is baked in a hot oven until the crust turns golden brown, the cheese melts to perfection, and the flavors meld together harmoniously. The result is a combination of flavors and textures—a crispy crust, tangy tomatoes, creamy mozzarella, and fragrant basil—that will transport your taste buds straight to Italy.
Artisan Margherita pizza is often enjoyed as a standalone dish, but it can also be paired with a drizzle of balsamic glaze or a sprinkle of grated Parmesan cheese for added complexity. The simplicity of the ingredients allows each component to shine, resulting in a culinary experience that is both satisfying and delightful.
So, if you're craving a taste of Italy, treat yourself to an artisan Margherita pizza. With its thin and crispy crust, vibrant tomato sauce, creamy mozzarella, and aromatic basil, this classic pizza will transport you to the streets of Naples and make your taste buds sing with joy.
Ingredients
Pizza Dough
3 cups warm water
1 Tablespoon active dry yeast
1 Tablespoon salt
4 cups all purpose flour
2 1/2 cups bread flour
Red pizza sauce
Fresh Mozzarella, sliced
Fresh Basil leaves
Parmesan or Asiago, grated
Olive oil
3 cups warm water
1 Tablespoon active dry yeast
1 Tablespoon salt
4 cups all purpose flour
2 1/2 cups bread flour
Red pizza sauce
Fresh Mozzarella, sliced
Fresh Basil leaves
Parmesan or Asiago, grated
Olive oil
Instructions
Pizza Dough
Step 1
You will want a large, clean bowl or bucket, with a loose fitting lid, to make and hold the dough in.
Step 2
Measure 3 cups warm water into the bowl; add yeast, salt, and flour.
Step 3
Mix until all the flour is moist. The dough should be firm but slightly sticky.
Step 4
Let this rise until it has doubled, about 1 hour.
Step 5
The dough is ready to shape into dough balls or put in the fridge until ready to use. Scrape the dough out of the bucket or bowl, using a bread scraper, and shape into 6 dough balls, each the size of a large orange.
Step 6
Let them rise at room temperature for 30 minutes if not chilled and about 2 hours if chilled.
NOTE
The bread flour in the recipe is required to be able to stretch your dough very thin. You will find that a rolling pin will not be necessary. The dough should also be wetter than normal dough so that your pizza crust will have the air pockets of true artisan bread; you should have a small bowl of flour nearby to help you handle the sticky dough. Form the crust.
Pizza
Step 1
Place a cast iron pizza pan or stone in the pellet grill and turn to 400-500°F.
Step 2
Prepare a pizza peel with flour and stretch a dough ball out to a 12-14-inch circle, using your hands.
Step 3
Place on the pizza peel and top with a thin layer of sauce, fresh Mozzarella slices, fresh basil leaves, sprinkle of Parmesan or Asiago, and a drizzle of olive oil.
Step 4
Shake your pizza peel quickly back and forth to make sure your pizza is loose and moving. If it isn't moving you will need to carefully put a bit of flour around the edges and continue shaking it and stretching the edges a bit to get it loose.
Step 5
Lay your pizza onto the preheated pizza pan or stone by shaking the pizza from the peel with small quick jerks.
Step 6
Bake pizza in pellet grill for 12-15 minutes at 400-500°F.
Step 7
Remove. Slice. Serve!
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