Lahey's Artisan No-Knead Pizza Margherita
Experience the delight of crafting your own Pizza Margherita with this exquisite, effortless recipe from renowned chef Jim Lahey. Known for his no-knead bread innovation, Lahey elevates pizza to a new level with this thin crust masterpiece. This recipe, originally featured in New York Magazine, allows you to create a restaurant-quality pizza at home with minimal effort and time. Before you start, remember that the dough requires an overnight rest for maximum flavor and texture. Perfect for lunch, snacks, or impressing guests, this pizza can be baked on a pizza stone or in a cast-iron skillet for a crisp, golden crust. Indulge in the delightful combination of fresh tomatoes, creamy buffalo mozzarella, and aromatic basil, all drizzled with extra virgin olive oil.
N/A
Servings
475
Calories
11
Ingredients
Ingredients
all-purpose flour or bread flour
3 cups (For dusting, more as needed)
instant yeast
1/4 teaspoon (Dry)
salt
1 1/2 teaspoons (To taste)
water
1 1/4 cups (Room temperature)
vine-ripened or heirloom tomato
1 (about 5 oz.) (Blanched, peeled, and deseeded)
extra virgin olive oil
1/4 teaspoon (For tomato sauce)
tomato sauce
5 tablespoons (Prepared earlier)
buffalo mozzarella
2 ounces (About 1/4 ball, torn or sliced)
basil leaves
To taste (Fresh)
extra virgin olive oil
1 tablespoon (For drizzling on top)
salt
To taste (For sprinkling on top)
Instructions
1
Prepare the dough the day before by mixing the flour, instant yeast, and salt in a large bowl.
2
Gradually add the water to the dry ingredients, stirring until the mixture is fully combined and sticky.
3
Cover the bowl with plastic wrap and let the dough rise in a warm spot (about 70°F) for 12 to 24 hours until bubbly and doubled in size.
4
On a lightly floured work surface, gently place the dough and sprinkle the top with a little more flour. Fold the dough over on itself a couple of times, then cover loosely with plastic wrap. Let rest for 15 minutes.
5
Divide the rested dough into 3 or 4 equal portions based on your preferred thickness for the crust. Shape each portion into a ball.
6
Place the dough balls on a floured cotton towel, generously dusting them with flour. Cover with another towel and allow them to rise for 2 hours.
7
To prepare the sauce, blanch a whole tomato in boiling water for 5 seconds, then transfer it into an ice bath. After cooling, peel off the skin, quarter the tomato, and discard the seeds and jelly, collecting the flesh in a bowl.
8
Crush the tomato flesh by hand, mixing in a pinch of salt and 1/4 teaspoon of extra virgin olive oil to enhance the flavor.
9
Preheat your oven on high broil with a pizza stone placed on the middle rack.
10
Once the oven is ready, stretch or toss the dough on a floured surface until it reaches about 10 inches in diameter.
11
Carefully pull out the oven rack and place the stretched dough on the preheated pizza stone.
12
Spread 5 tablespoons of the prepared tomato sauce over the shaped dough, ensuring to leave a half-inch border along the edge.
13
Tear or slice the buffalo mozzarella into pieces and scatter them over the sauce.
14
Return the pizza to the oven and broil for approximately 6 minutes, or until the crust is nicely browned and the cheese is bubbly.
15
Remove the pizza from the oven and finish with fresh basil leaves, a drizzle of olive oil, and a sprinkle of salt before slicing and serving.
Nutrition Information
20g
Fat
60g
Carbs
12.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Lahey's Artisan No-Knead Pizza Margherita?
It is a thin-crust pizza recipe created by chef Jim Lahey that utilizes a no-knead dough method for restaurant-quality results at home.
Who is the creator of this no-knead pizza recipe?
The recipe was created by the renowned chef Jim Lahey, famous for his innovation in no-knead bread.
How long does the pizza dough need to rise initially?
The dough requires an overnight rest of 12 to 24 hours in a warm spot until it is bubbly and doubled in size.
What type of flour should be used for the dough?
You can use either all-purpose flour or bread flour for this recipe.
What type of yeast is required for the no-knead method?
This recipe calls for 1/4 teaspoon of instant dry yeast.
What is the recommended temperature for the dough's first rise?
The dough should rise in a warm spot at approximately 70 degrees Fahrenheit.
How long does the dough rest after the initial folding process?
After folding the dough over itself a few times, let it rest loosely covered for 15 minutes.
How many portions does one batch of dough yield?
The dough can be divided into 3 or 4 equal portions depending on your preferred crust thickness.
What is the secondary rising time after shaping the dough into balls?
The shaped dough balls should rise on a floured towel for an additional 2 hours.
How do you prepare the fresh tomato for the sauce?
Blanch a whole tomato in boiling water for 5 seconds, cool it in an ice bath, peel the skin, and remove the seeds.
What ingredients are added to the crushed tomato flesh?
Mix the crushed tomato flesh with a pinch of salt and 1/4 teaspoon of extra virgin olive oil.
What is the best oven setting for baking this pizza?
Preheat the oven on a high broil setting with a pizza stone on the middle rack.
What size should the pizza dough be when stretched?
The dough should be stretched or tossed until it reaches approximately 10 inches in diameter.
How much tomato sauce should be applied to each pizza?
Apply 5 tablespoons of the prepared tomato sauce to the shaped dough.
How much border should be left on the edge of the dough?
Ensure you leave a half-inch border along the edge of the dough when spreading the sauce.
What type of mozzarella is used in this Margherita recipe?
The recipe uses 2 ounces of buffalo mozzarella per pizza, which can be torn or sliced.
How long does the pizza take to cook in the oven?
The pizza should broil for approximately 6 minutes until the crust is browned and the cheese is bubbly.
When should the fresh basil be added to the pizza?
Add the fresh basil leaves after the pizza has been removed from the oven.
What are the final garnishes for the pizza before serving?
Finish the pizza with fresh basil, a drizzle of extra virgin olive oil, and a sprinkle of salt.
Can I bake this pizza without a pizza stone?
Yes, you can use a cast-iron skillet as an alternative to a pizza stone for a crisp crust.
Is this pizza recipe suitable for vegetarians?
Yes, this Pizza Margherita is a vegetarian-friendly recipe.
How many calories are in a serving of this pizza?
There are approximately 475 calories per serving.
What is the protein content of this recipe?
Each serving provides about 12.5 grams of protein.
How much fat is in one serving?
The recipe contains 20 grams of fat per serving.
How many total ingredients are needed for this recipe?
There are 11 ingredients used in this recipe, including flour, yeast, water, tomatoes, and cheese.
Where was this recipe originally featured?
This recipe was originally featured in New York Magazine.
What is the texture of the crust for this pizza?
The recipe produces a thin, crisp, and golden artisan-style crust.
What are the suggested occasions for serving this pizza?
It is perfect for lunch, snacks, or for impressing guests at home.
Can I use room temperature water for the dough?
Yes, the recipe specifies using 1 1/4 cups of room temperature water.
What tags define this recipe?
The tags include pizza, margherita, no-knead, thin crust, Italian, homemade, and easy recipe.