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.