No-Knead Thin Crust Margherita Pizza#BreadBakers

Margherita pizza is a simple, delicious pizza that’s easy to make at home.

For 2 pizzas

Ingredients

226 grams All Purpose Flour

1 Teaspoon Instant Yeast

1 Teaspoon Sugar

1 Teaspoon Salt

158 Grams Water

2 Tablespoons Olive Oil

Method

In a medium bowl, whisk the flour, instant yeast, sugar, and salt. Make a well in the center and pour in the water. Stir with a spoon, then knead with your hand just until the flour is moistened and the dough begins to form. Do not over-mix! The dough will be very sticky and rough looking, not silky smooth. With damp hands, roll each piece into a rough ball and place into a container with2 tablespoons of oil. Flatten the top with an oiled hand. Cover tightly. Let rise at room temperature for 45 minutes, then deflate the dough and refrigerate overnight or up to 5 days. The dough should be roughly doubled in size before shaping.

For 2 Pizzas
For The Quick Pizza Sauce

Ingredients

1 Tablespoon Olive oil
1 Medium Onion - finely diced

A pinch of Red Chili flakes

½ Teaspoon Freshly Made Garlic paste

250 Grams Tomato Puree

2 Tablespoon Dry White wine
1 Teaspoon Sugar
Salt to taste

Method

Heat a small saucepan over medium flame. Add olive oil, onions, chili flakes, and a generous pinch of salt. Cook stirring occasionally until onions are translucent. Add the garlic and cook until starting to brown. Add the tomato puree and wine. Bring to a simmer and cook until very thick. Taste and adjust for salt. Cool completely. The sauce will keep in the fridge for up to 5 days.
Assembling The Pizza

Preheat the oven with the cast iron tawa or a pizza stone at 220°C for an hour.
Divide the dough into two parts.
Take two parchment sheet and oil it with the oil from the container. Take one part of the dough and flatten it equally on all sides to thin crust pizza.

Apply a very thin layer of pizza sauce, sprinkle shredded mozzarella. Sprinkle Homemade Pizza Seasonings on top. Slide a rimless baking sheet or a peel under the parchment paper and slide the parchment paper with the pizza onto the stone ( I used my cast iron tawa) in the oven. Bake until the crust is nicely browned around the edges and underneath, about 10 to 12 minutes.

Slide the pizza and parchment back onto the rimless baking sheet to get the pizza out of the oven.

Move to a cutting board to slice and peel off the parchment paper. Serve immediately.
Labels: Pizzas, Pizza Sauce, Homemade Pizza Seasonings, No Knead Bread, Margherita, Breads, Bread Bakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. This month the Bread Bakers are making Pizzas, a theme chosen by Karen from Karen's Kitchen Stories.