In a bowl, combine the water, yeast and sugar. Let stand until the mixture foam on top.
In a large bowl, combine flour and salt and the yeast mixture and knead it until a soft ball forms.
Remove the dough from the bowl and knead it for few minutes on a floured surface.
Place the dough in a lightly oiled bowl and cover with a clean cloth. Let the dough rise for 30minutes in a warm place. Cut the dough in half.
Roll each dough in 9 inch thin crust.
For the pear pizza, drizzle olive oil on the dough sprinkle with grated smoked scamorza, shave the pear in very thin slices, sprinkle with the rosemary, and the chili and bake in a preheated oven at 450 °F on top of a hot pizza stone.
Pizza will be ready when the crust and the bottom is golden and crispy. Just before serving drizzle honey, salt and pepper.
For the margherita, spread a light layer of tomato sauce made with the tomato puree, garlic slices, half of the basil, olive oil, salt and pepper, and dried oregano (make sure the tomato base sauce is not cooked as it will cook in the oven).
Add the sliced mozzarella on top of the layer of tomato sauce and bake at 450 °F.
Remove pizza from the oven add fresh basil leaves and drizzle with extra virgin olive oil.
Chef Notes: This dish is inspired by the childhood memories of making simple pizza with nonna. Connecting, fun, laughter, and great flavors.We are going to make a pizza Bianca with pears goat cheese and smoked provola and the classical Margherita.Take time to plan your week by setting aside cook together time and plan the meal in advance for simplicity and easy when cooking together.Juice Pairing: Pineapple Explosion Juice