No-Knead Margherita Pizza
easy and very little hands on time
This recipe evolved out of Mark Bittman’s VB6 DIY Flatbread and experience.
a light drizzle of olive oil or a sprinkle of garlic and herbs, or be an assortment of chopped raw or cooked vegetables, olives, capers, roasted red peppers, or caramelized onions.
In other words, if you can put it on a pizza, you can put it on this flatbread; just make sure to use a light hand with the topping; if you weigh the dough down too much, it won’t puff up as it should.
For this simple Margherita version, treat yourself well. Use fresh basil, if you can, quality tomatoes, and a good mozzarella
3 cups + t tbsp whole wheat flour
1 tsp instant yeast
1 tsp salt
1 ½ c warm water, more as needed
2 tsp olive oil
1 onion, vidalia or sweet is better
1 tbsp olive oil
1 oz fresh basil leaves
Tomatoes, seeded and sliced (if you dont seed them it’ll get soggy)
8 oz mozzarella, sliced or shredded
The dough: You can do this step by hand or in food processor, using a plastic blade:
Combine the flour, yeast, and salt
Turn the machine on and add 1 c water, then 1 teaspoon of the oil, then ½ c water
Process until the dough becomes a barely sticky, easy-to-handle ball, about 30 seconds.
If it’s too dry, add more water a tablespoon at a time, and process for another 10 seconds.
If it’s too wet (unlikely), add more flour 1 tablespoon at a time.
The dough should ball up – it should be obvious
Sprinkle 2 tbsp flour onto a counter top
turn the dough out and fold it over a few times then shape into a ball
cover with a clean towel and wait until it almost doubles in size, anywhere from 30 minutes up to 2 hours, depending on the room’s temperature, where you live etc.
Meanwhile, add 1 tbsp oil to a frying pan and heat to medium low.
Slice the onion, add to the pan and slow sweat / melt the onions for about 15 minutes
Allow to cool
Heat to 500°F.
Line a rimmed baking sheet with parchment paper, and grease the paper with the remaining teaspoon of oil.
Roll out the dough until it’s about ⅛ inch thick (the shape doesn’t really matter). Carefully transfer the dough to the baking sheet, stretch / press it into the corners
Add the toppings: scatter 10 basil leaves, the onions, tomato slices, sprinkle a bit more olive oil, the mozzarella, salt if you want.
Bake 7 minutes, turn the pan, then 5-7 minutes more. Don’t let the cheese burn.
Wait 5-15 minutes before slicing