No Knead Margherita Pizza

Not just any pizza, but the royalty of pizzas, the Margherita Pizza. Easy to make homemade pizza, right at your fingertips. This is is even more special, because its a homemade No Knead Margherita Pizza.

Game day, weekends, too tired to cook? there is always an excuse to have pizza. And the good thing about pizza? Nobody turns down an offer of pizza. Especially when its homemade.

What is a Margherita Pizza?

The popular narrative is that in 1889, Raffaele Esposito was commissioned to create a special pizza to honor Queen Margherita and King Umberto I during their visit to Naples. To showcase the colors of the Italian flag, he topped the pizza with three ingredients: tomatoes (red), mozzarella cheese (white), and fresh basil (green). This combination represented the red, white, and green of the Italian national flag.

Whether or not this specific event truly took place is debated by historians, but the Pizza Margherita, with its simple yet flavorful combination of ingredients, has become an iconic and beloved representation of Italian pizza. Today, it is considered a classic and is enjoyed by pizza enthusiasts worldwide.

This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe.

Prep time: 10 minutes
Cook time: 10 minutes
Rising time: 4 hours
Serves: 4 individual size pizzas, 2 large or 1 sheet pan pizza

Jump to:

• What is a Margherita Pizza?
• Ingredients needed to make a No Knead Margherita Pizza.
• How to make a No Knead Margherita Pizza.
• Variations on the No Knead Margherita Pizza.
• Equipment used when making No Knead Margherita Pizza.
• Storage for the No Knead Margherita Pizza.
• Top tips to know when making No Knead Margherita Pizza.
• Related
• Pairing
• No Knead Margherita Pizza

Ingredients needed to make a No Knead Margherita Pizza.

• 1-½ c. very warm water (110˚-115°F)
• 2 t. sugar
• 1-¾ t. salt
• 1-½ t. active dry yeast
• 1 T. olive oil
• 3-¾ 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

How to make a No Knead Margherita Pizza.

1. Add water to a large bowl, followed by the sugar and salt. Briefly stir and pour the dry yeast on top of the water. Allow to sit for a few minutes until the yeast becomes bubbly and active. 
2. Stir in the olive oil and stir to combine. Gradually incorporate the flour into the bowl using a large wooden spoon or your hands. Mix just until a slightly wet and sticky dough forms. Cover the bowl with plastic wrap and allow the dough to rest for at least 2-3 hours, or until it doubles in size.
3. Sprinkle flour onto a clean work surface and lightly coat your hands with additional flour. Drop the dough onto the prepared work surface and gently work the flour into dough.  Divide the dough into 4 pieces and form into balls. Cover and allow the balls to rest and rise for 30 minutes.
4. Preheat the oven to 450° F.
5. Line two large, rimmed baking sheets with a piece of and dust with flour. On an oiled surface, gently roll out each ball of pizza dough with a rolling pin or use your hands for a more rustic-style pizza. Each pizza should be approximately 10 inches in size. 
6. Transfer the pizza crusts to the prepared baking sheets and evenly spread  ½ cup of marinara sauce on each crust, then top each with ¼^th of the sliced mozzarella.    
7. Bake until the pizza crust is golden brown, and the mozzarella is melted and bubbly, approximately 8-12 minutes. Depending on your oven size you may need to bake in two batches. If baking both baking sheets at the same time, rotate at the ½-way mark to ensure even cooking.
8. Remove from oven and set aside to cool for several minutes before drizzling with olive oil and adding fresh basil leaves to the top.
9. Alternatively, you can make one family-style sheet pan pizza, increasing the bake time by 3-4 minutes or until crust is golden brown and cooked through. 
10. Enjoy!

Variations on the No Knead Margherita Pizza.

here are 10 delightful variations to add a creative twist to your classic No Knead Margherita Pizza recipe:

1. Mediterranean Marvel:
   • Top your Margherita with kalamata olives, sun-dried tomatoes, and crumbled feta for a Mediterranean flair.
2. Pesto Paradise:
   • Swap the traditional tomato sauce for a generous spread of basil pesto, and sprinkle pine nuts and fresh Parmesan on top.
3. Caprese Celebration:
   • Enhance the classic Margherita by adding slices of ripe, juicy heirloom tomatoes and a drizzle of balsamic glaze.
4. Prosciutto Perfection:
   • Elevate your pizza with thin slices of prosciutto after baking. The saltiness complements the fresh mozzarella and tomatoes.
5. Arugula Elegance:
   • After baking, crown your pizza with a handful of peppery arugula for a vibrant and fresh touch.
6. Four-Cheese Fiesta:
   • Create a cheesy sensation by adding a blend of mozzarella, Parmesan, fontina, and gorgonzola for a rich and indulgent experience.
7. Mushroom Magic:
   • Sautéed mushrooms, such as cremini or wild mushrooms, bring earthy flavors that pair perfectly with the Margherita's simplicity.
8. Spicy Spin:
   • Add a kick by incorporating sliced cherry peppers or a drizzle of chili oil for those who love a hint of heat.
9. Balsamic Glazed Bacon Bliss:
   • Crispy bacon strips and a drizzle of balsamic glaze add a smoky-sweet element that takes your Margherita to the next level.
10. Truffle Tremor:
    • Elevate the elegance with a touch of truffle oil or truffle salt, and garnish with fresh basil for a sophisticated twist.

Feel free to mix and match these variations or create your own unique combinations based on personal preferences. The beauty of the No Knead Margherita Pizza is its versatility and the endless possibilities for culinary creativity!

Equipment used when making No Knead Margherita Pizza.

large bowl
large wooden spoon
rimmed baking sheets
rolling pin
Pizza cutter

Storage for the No Knead Margherita Pizza.

Storing No Knead Margherita Pizza in the fridge is possible, but it's important to note that pizza is generally best enjoyed fresh. The texture of the crust and the quality of the toppings may change after refrigeration. However, if you have leftover pizza that you'd like to store, here are some guidelines:

1. Short-Term Storage (1-2 Days):
   • If you plan to consume the leftover pizza within a day or two, you can store it in an airtight container or wrap it tightly with plastic wrap and place it in the refrigerator. This short-term storage can help maintain the pizza's quality.
2. Reheating:
   • When you're ready to enjoy the refrigerated pizza, preheat your oven or toaster oven. Reheat the pizza directly on the oven rack or on a hot pizza stone to help crisp up the crust. This method is generally preferable to using a microwave, which can result in a soggy crust.

Keep in mind that while refrigeration can extend the shelf life of pizza, the quality may not be the same as when it's freshly made. The moisture from the toppings can affect the crispiness of the crust.

Always use your judgment when assessing the freshness and safety of stored food. If the pizza shows signs of spoilage or an off odor, it's best to err on the side of caution and discard it. Enjoying No Knead Margherita Pizza fresh from the oven is the ideal way to savor its flavors and textures.

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with [this recipe]:

Print