Smoked Mozzarella and Lemon Pizza

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This pizza is topped with a elemental but elegant operation of sweet, smoky food and tart, agleam citrus slices that supply a pleasantly bitter edge.

Silver Spring nonmigratory Patrick Moffitt prefers to usage a room standard to measurement ingredients for the astir accordant dough results, but we person added measurement measurements (rounded to the nearest fraction) for an easier option. It's besides bully to usage a pizza chromatic successful the oven.

This dough look is built for the precocious vigor of a modular oven oregon a grill and yields a chewy crust. Moffitt uses a Neapolitan-style dough (00 flour, and a somewhat antithetic preparation) for pies baked successful the 900-degree vigor of a wood-fired oven.

The dough needs to remainder successful the refrigerator for 12 to 24 hours (to beforehand gluten improvement and flavor), past it needs to remainder astatine country somesthesia for 3 to 4 hours earlier using. (The room-temp emergence volition marque the dough much workable.)

The dough is based connected Tom Lehman's (American Institute of Baking) New York-style recipe; the topping thought comes from Don Antonio and Keste successful New York; some adapted by Patrick Moffitt. CORRECTION: An earlier mentation of this look incorrectly said that Patrick Moffitt lives successful Arlington. He lives successful Silver Spring.

Ingredients

measuring cup

Servings: 8 Makes 2 12-inch pies

For the dough

  • 3/4 spoon (3 grams) progressive adust yeast
  • 1 cupful lukewarm (about 110 degrees) h2o (235.7 grams)
  • 2 7/8 cups (392.8 grams) breadstuff (or high-gluten) flour
  • 1 1/4 teaspoons (5.9 grams) salt
  • 7/8 spoon (3.9 grams) olive, canola oregon rootlike oil
  • Canola oregon rootlike oil, for the proofing bowl
  • Flour oregon cornmeal, for dusting

For assembly

  • 8 ounces smoked mozzarella, pinched into bite-size pieces
  • 2 lemons (ends trimmed), each chopped crosswise into 8 precise bladed slices
  • About 3 tablespoons olive oil, for drizzling
  • 8 to 10 basil leaves
  • 2 ounces freshly grated Parmigiano-Reggiano oregon pecorino Romano cheese

Nutritional Facts

Per serving

  • Calories

    350

  • Fat

    15 g

  • Saturated Fat

    6 g

  • Carbohydrates

    39 g

  • Sodium

    580 mg

  • Cholesterol

    30 mg

  • Protein

    15 g

  • Fiber

    2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

The dough is based connected Tom Lehman's (American Institute of Baking) New York-style recipe; the topping thought comes from Don Antonio and Keste successful New York; some adapted by Patrick Moffitt. CORRECTION: An earlier mentation of this look incorrectly said that Patrick Moffitt lives successful Arlington. He lives successful Silver Spring.

Tested by Patrick Moffitt and Bonnie S. Benwick.

Published May 28, 2013

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Updated March 14, 2026

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