The only liberties I’ve taken with the classic margherita is to let one of my favorite pizza cheeses, smoked mozzarella, provide that extra, haunting flavor, to echo the smoke from a wood-burning pizza oven. And, of course, there are the 12-Hour Tomatoes (page 2) that I hope you have in your fridge just waiting for this moment to shine. (If you don’t, substitute 1/3 cup canned diced tomatoes, preferably San Marzano, drained, plus a little salt and pepper to taste.)
Ingredients
Preparation
Step 1
If the dough has been refrigerated, transfer it to the countertop to let it rise for about 1 hour before making pizza.
Step 2
Preheat the broiler with the rack set 5 inches from the element or flame. If you are using a cast-iron skillet or griddle pan for the pizza, set it over medium-high heat until it gets smoking hot, about 15 minutes. Transfer the skillet (turned upside down) or griddle pan to the broiler. If you are using a baking stone, heat it in a 500°F oven for an hour, then carefully transfer it to the broiler.
Step 3
To shape the dough, dust a work surface liberally with flour and put the ball of dough on it. Sprinkle with flour and knead a few times until the dough comes together and holds its shape when you form it into a ball. Add more flour if necessary. Form it into an 8-inch round by pressing from the center out toward the edges, leaving a 1-inch border thicker than the rest.
Step 4
Make sure you have all the topping ingredients measured out and ready before you assemble the pizza, because once you place the dough on the cooking surface you can’t easily move it.
Step 5
Open the oven or broiler door, and quickly slide out the rack with the cooking surface (skillet, griddle pan, or baking stone) on it. Pick up the dough and quickly transfer it to the cooking surface, pressing it back into shape if need be, while being careful not to touch the cooking surface with your fingers.
Step 6
Scatter the tomatoes on the dough, then the mozzarella pieces. Broil for 3 to 5 minutes, until the crust has puffed up around the edges and blackened in spots, the tomatoes are browned in spots and the mozzarella is melted.
Step 7
Remove the pizza with a wooden or metal peel or a thin square of cardboard, transfer it to a cutting board, and let it rest for a few minutes. Sprinkle the pizza with the basil, drizzle the olive oil on top, cut the pizza into quarters, transfer it to a plate, and eat.
