Introduction

Making pizza from scratch can be a daunting task, especially if you’re not familiar with kneading dough. But fear not! This no-knead Pizza Margherita recipe simplifies the process while still delivering a delicious, tangy crust. Plus, you can store the dough for up to two weeks in the refrigerator or freeze it for months, making it a perfect recipe for emergency preparedness. Let’s dive into the details.

Ingredients

Before you start, gather the following ingredients:

  • 3 1/2 cups lukewarm water (about 100°F) – This temperature ensures the yeast activates properly without killing it.
  • 1 tbsp granulated yeast – Choose active dry yeast for best results.
  • 1 to 1 1/2 tbsp kosher salt – Adjust to taste; less salt will yield a milder flavor.
  • 7 1/2 cups unbleached, all-purpose flour – Measure using the scoop and sweep method for accuracy.
  • 1/3 cup tomato topping (fresh tomatoes, canned plum tomatoes, or tomato sauce) – Use your preferred type for the sauce.
  • Fresh mozzarella, cut into 1/2-inch chunks or slices – This adds a creamy texture to the pizza.
  • 6 fresh basil leaves, thinly slivered or torn – Adds a fresh, aromatic note to the pizza.
  • Olive oil – Use extra virgin for a richer flavor.
  • Flour, cornmeal, or parchment for the pizza peel – These help prevent the pizza from sticking to the peel.

Instructions

Follow these steps to make your no-knead Pizza Margherita:

  1. Mix the Dough: Warm the water to about 100°F. In a large bowl or container, combine the warm water with yeast and salt. Add the flour and mix thoroughly using a wooden spoon, food processor, or mixer. Avoid kneading the dough.
  2. Let It Rise: Cover the bowl with plastic wrap or a damp cloth. Let the dough rise at room temperature for 2 hours. During this time, the dough will flatten slightly and develop a tangy flavor.
  3. Refrigerate the Dough: Once the dough has risen, transfer it to a clean container and refrigerate it for at least 3 hours before using. The dough will continue to develop its sourdough-like flavors during this period.
  4. Prepare Toppings: While the dough is chilling, prepare your tomato sauce, mozzarella, and basil. Preheat your baking stone in the oven for 30 minutes before baking.
  5. Shape the Dough: Remove the dough from the refrigerator and cut it into 1/2-pound portions. Shape each portion into a ball and let it rest on a floured surface for about 15 minutes.
  6. Roll Out the Dough: On a floured pizza peel or parchment paper, roll out the dough to a 12-inch diameter. Spread the tomato sauce, add the mozzarella, and drizzle with olive oil. Leave a 1/2-inch border for the crust.
  7. Bake the Pizza: Slide the pizza onto the preheated baking stone. Bake for 8-10 minutes, rotating if needed. Use a spatula to transfer the pizza to a cooling rack after baking.

Storage Tips

To store the dough for future use, follow these guidelines:

  • Refrigeration: Store the dough in an airtight container in the refrigerator for up to two weeks. The longer it sits, the more tangy the flavor becomes.
  • Freezing: Divide the dough into half-pound portions and freeze them as balls, rolled-out disks, or baked shells. Store in airtight containers or freezer bags for up to a month. Thaw overnight in the refrigerator before using.

By following these steps, you can enjoy fresh, homemade Pizza Margherita whenever you need it, even during an emergency. The no-knead method makes it easy to prepare, and the storage options ensure you always have dough on hand.

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