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!

📝 Ingredients

• 1.5 cups All Purpose Flour
• 1/2 cup Warm Water
• 1/2 tsp Salt
• 1/2 tsp Active Instant Dry Yeast
• 1 tsp Sugar
• 2 tbsp Olive Oil
• 300 grams Cherry Tomatoes (2 cups Chopped)
• 6-8 Garlic Cloves
• 1 tbsp Olive Oil
• 1 tsp Sugar
• 1/2 tsp Ground Black Pepper
• Few Fresh Basil Leaves
• Salt as needed
• 100 grams Mozzarella Cheese
• Fresh Basil Leaves
• 2-3 tsp Olive Oil
• 1 tbsp Corn Meal to sprinkle on pizza pan (can also use Semolina/All Purpose Flour)

👨‍🍳 Instructions

1. 1--- No Knead Slow Raise Pizza Dough - ---
2. 2In a mixing bowl add all-purpose flour, active instant dry yeast, salt and all but 1/2 tsp of olive oil. Mix it all well.
3. 3Add warm water and mix the dough until it comes together.
4. 4Gently knead the dough until it is soft and pliable for about a minute. Add 1/2 tsp of Olive Oil on top.
5. 5Place 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.
6. 6--- Marinara Sauce – ---
7. 7In a pan, heat Olive Oil. Add finely chopped garlic cloves. Fry for a few seconds.
8. 8Add halved/chopped cherry tomatoes. Cook for a couple of minutes.
9. 9Add sugar and salt as needed. Cook the tomatoes until they are mushy, beginning to disintegrate.
10. 10As the oil starts to ooze from the edges, add ground black pepper. Cook for a minute.
11. 11Add 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.
12. 12--- Slow Raise Margherita Pizza – ---
13. 13When you are ready to make the pizza, preheat the oven at the highest temperature for 15 mins. I kept mine at 220°C.
14. 14Prepare the pizza pan/flat tray by lining it with aluminum foil and sprinkle corn meal all over it.
15. 15Slightly punch down the proofed dough and knead it again for a minute.
16. 16Divide the dough into four equal parts and take a ball of dough. Pat it on a dusted aluminum foil into a circle of about 1/4 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.
17. 17While working with one part of the dough, keep the rest of it covered with cling film to prevent from drying out.
18. 18Drizzle 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.
19. 19Place 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.
20. 20Remove it from the oven, quickly add chopped mozzarella cheese on top and roughly torn basil leaves.
21. 21Place 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.
22. 22Serve hot immediately with roughly torn fresh basil leaves sprinkled on top. Optional to sprinkle mixed Italian herbs and chilli flakes.