When it comes to culinary traditions, few things can rival the iconic status of Pizza Margherita. The vibrant colors of this classic dish—symbolizing the Italian flag with its ripe red tomatoes, creamy white mozzarella, and fresh green basil—make it a stunning centerpiece for any meal. What truly sets this No Knead Margherita Pizza apart is not just its delightful flavor, but its uncomplicated preparation. This forgiving recipe allows even novice cooks to create a pizzeria-worthy pizza at home!
This pizza isn’t just delicious; it’s also a nod to Italy’s rich cultural heritage. Legend has it that Pizza Margherita was created in 1889 in honor of Queen Margherita of Savoy, who was served a pizza showcasing the patriotic colors of Italy. Since then, it has remained a favorite among pizza lovers across the globe.
One of the most appealing aspects of this recipe is its simplicity. Utilizing a no-knead method, it means less time on your feet and a minimalistic approach to dough making—perfect for busy weekdays! As an added bonus, this pizza offers a fantastic opportunity for you to indulge in a variety of fresh ingredients, making it a great choice for health-conscious eaters. The simple ingredients used here shine through, resulting in a dish that is both wholesome and flavorful.
Now, let’s explore the creation of this mouthwatering masterpiece. The key to achieving that perfect pizza crust begins with quality ingredients. You’ll need:
Ingredients
- 1-1/2 c. very warm water (110˚-115°F)
- 2 t. sugar
- 1-3/4 t. salt
- 1-1/2 t. active dry yeast
- 1 T. olive oil
- 3-3/4 c. flour + extra as needed
- 2 c. prepared marinara sauce
- 16 oz. fresh mozzarella, thinly sliced
- 1 c. fresh basil leaves, roughly torn
- Extra virgin olive oil, for drizzling
Directions
- Add water to a large bowl, followed by the sugar and salt. Briefly stir and pour the dry yeast on the top of the water. Allow it to sit until the yeast becomes bubbly and active.
- Stir in the olive oil and mix until combined. Gradually incorporate the flour using a large wooden spoon or your hands until a slightly wet and sticky dough forms. Cover and let the dough rest for at least 2-3 hours, or until it doubles in size.
- On a floured surface, drop the dough and gently work in the flour. Divide into 4 pieces, shape into balls, and let rest for 30 minutes.
- Preheat the oven to 450°F. Prepare two large baking sheets with parchment paper and dust with flour.
- Roll out each ball of dough until approximately 10 inches in size. Transfer crusts to the baking sheets and spread 1/2 cup of marinara sauce on each crust. Top with mozzarella slices.
- Bake until crust is golden brown and mozzarella is melted (8-12 minutes). If cooking both sheets, rotate them halfway for even cooking.
- Remove from the oven, let cool for a few minutes, drizzle with olive oil, and sprinkle with fresh basil.
For those who prefer a family-style treat, simply consolidate the dough into a large sheet pan pizza, allowing for a few extra minutes of bake time.
The beauty of the No Knead Margherita Pizza lies in its versatility. Not only does it embrace the rich Italian tradition, but it also lends itself to creativity with ingredient variations. Want to add some heat? Top it off with sliced jalapeños! Interested in a twist? Consider adding a drizzle of balsamic glaze before serving—delicious!
Have you tried this recipe? Share your experience and your favorite toppings in the comments below!
