Slow Raise Margherita Pizza | No Knead Slow Raise Pizza Dough
Weekend pizza just got better with this easiest No Knead Slow Raise Margherita Pizza recipe, with detailed stepwise pictures. Up your pizza game with this simple no knead slow raise pizza dough recipe!
Equipment
- OTG
- Pizza Pan/Tray
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
No Knead Slow Raise Pizza Dough –
- 1.5 cups All Purpose Flour
- ½ cup Warm Water
- ½ teaspoon Salt
- ½ teaspoon Active Instant Dry Yeast
- 1 teaspoon Sugar
- 2 tablespoon Olive Oil
Marinara Sauce –
- 300 grams Cherry Tomatoes 2 cups Chopped
- 6-8 Garlic Cloves
- 1 tablespoon Olive Oil
- 1 teaspoon Sugar
- ½ teaspoon Ground Black Pepper
- Few Fresh Basil Leaves
- Salt as needed
Slow Raise Margherita Pizza –
- 100 grams Mozzarella Cheese
- Fresh Basil Leaves
- 2-3 teaspoon Olive Oil
- 1 tablespoon Corn Meal to sprinkle on pizza pan can also use Semolina/All Purpose Flour
Instructions
No Knead Slow Raise Pizza Dough -
- In a mixing bowl add all-purpose flour, active instant dry yeast, salt and all but ½ teaspoon of olive oil. Mix it all well.
- Add warm water and mix the dough until it comes together.
- Gently knead the dough until it is soft and pliable for about a minute. Add ½ teaspoon of Olive Oil on top.
- Place it in a greased bowl, cover with cling wrap and let it rest in a warm place for about 7-8 hours until it doubles up in size.
Marinara Sauce –
- In a pan, heat Olive Oil. Add finely chopped garlic cloves. Fry for a few seconds.
- Add halved/chopped cherry tomatoes. Cook for a couple of minutes.
- Add sugar and salt as needed. Cook the tomatoes until they are mushy, beginning to disintegrate.
- As the oil starts to ooze from the edges, add ground black pepper. Cook for a minute.
- Add finely chopped basil leaves and remove the sauce from heat. Let it cool down completely. It stays well in the fridge for a week in an airtight container.
Slow Raise Margherita Pizza –
- When you are ready to make the pizza, preheat the oven at the highest temperature for 15 mins. I kept mine at 220°C.
- Prepare the pizza pan/flat tray by lining it with aluminum foil and sprinkle corn meal all over it.
- Slightly punch down the proofed dough and knead it again for a minute.
- Divide the dough into four equal parts and take a ball of dough. Pat it on a dusted aluminum foil into a circle of about ¼ an inch of thickness. While patting the dough, start from the center and move it towards the end, maintaining even thickness all around. It also helps to wet your fingers with olive oil.
- While working with one part of the dough, keep the rest of it covered with cling film to prevent from drying out.
- Drizzle few drops of olive oil over the top and add a tbsp. of pizza sauce, spread it evenly leaving a cm around the edges. Drizzle a few drops of olive oil all over the pizza.
- Place the pizza tray in the bottom most rack of the hot oven on bake mode (bottom heat filaments ON) at 220°C for 7-10 mins.
- Remove it from the oven, quickly add chopped mozzarella cheese on top and roughly torn basil leaves.
- Place the pizza tray at the top most rack of the hot oven on grill mode (top heat filaments ON) at 220°C for 5 mins until the cheese is bubbly.
- Serve hot immediately with roughly torn fresh basil leaves sprinkled on top. Optional to sprinkle mixed Italian herbs and chilli flakes.
Nutrition
Nutrition Facts
Slow Raise Margherita Pizza | No Knead Slow Raise Pizza Dough
Amount per Serving
Calories
534
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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