Best 2 Jim Laheys No Knead Pizza Margherita Recipes
Pizza Margherita, a classic Italian dish, is a testament to the magic that can be created with a few simple, high-quality ingredients. This iconic pizza, named after Queen Margherita of Savoy, is characterized by its vibrant colors and flavors. The combination of a chewy, slightly crispy crust, tangy tomato sauce, creamy mozzarella cheese, and fresh basil leaves creates a symphony of taste that has captivated pizza lovers worldwide.
This article presents a collection of recipes that will guide you in crafting an authentic Pizza Margherita at home. From the basic no-knead dough recipe, a variation using a sourdough starter, to a delectable vegan version, these recipes cater to diverse dietary preferences and skill levels. You'll also find a recipe for a flavorful homemade tomato sauce that captures the essence of Italian tomatoes, as well as tips on selecting the best mozzarella cheese for your pizza.
Whether you're a seasoned pizzaiolo or just starting your culinary journey, this article will provide you with the knowledge and recipes you need to create a delicious and authentic Pizza Margherita that will impress your friends and family. So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure that will transport you to the heart of Italy.
JIM LAHEY'S NO-KNEAD PIZZA MARGHERITA
This is a great recipe for a simple, thin crust pizza. It's from Jim Lahey (of no-knead bread fame) who now runs a popular NYC pizzeria called Co. The recipe was printed in New York Magazine (Jul 12, 2009). If you don't have a pizza stone, this works well in a cast iron skillet. The recipe requires very little time and effort but the dough must be started the day before.
Provided by blucoat
Categories Lunch/Snacks
Time 36m
Yield 3-4 10-inch pizzas
Number Of Ingredients 12
Steps:
- To make dough: In a large bowl, mix the flour, yeast, and salt. Add water and stir until blended (the dough will be very sticky). Cover with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70 degrees.
- Place the dough on a lightly floured work surface and sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap, and let rest for 15 minutes.
- Shape the dough into 3 or 4 balls, depending on how thick you want the crust. Generously sprinkle a clean cotton towel with flour and cover the dough with it. Let the dough rise for 2 hours.
- To make sauce: Blanch tomato for 5 seconds in boiling water and quickly remove. Allow to cool to the touch. Peel the skin with your hands and quarter the tomato. Remove the jelly and seeds, and reserve in a strainer or fine sieve. Strain the jelly to remove seeds, and combine resulting liquid in a bowl with the flesh of the tomatoes. Proceed to crush the tomatoes with your hands. Add salt and olive oil and stir.
- To make pizza: Place pizza stone on the middle rack of the oven and preheat on high broil. Stretch or toss the dough into a disk approximately 10 inches in diameter. Pull rack out of oven and place the dough on top of the preheated pizza stone. Drizzle 5 generous tablespoons of sauce over the dough, and spread evenly. Try to keep the sauce about ½ inch away from the perimeter of the dough. Break apart or slice the buffalo mozzarella and arrange over the dough. Return rack and pizza stone to the middle of the oven and broil for approximately 6 minutes. Remove and top with basil, olive oil, and salt.
Nutrition Facts : Calories 569.4, Fat 10.5, SaturatedFat 3.4, Cholesterol 15, Sodium 1472, Carbohydrate 98.9, Fiber 4.3, Sugar 2.7, Protein 17.9
JIM LAHEY'S NO KNEAD PIZZA DOUGH RECIPE
Steps:
- In a medium bowl, thoroughly blend flour, yeast, and salt. Add water and, with a wooden spoon or your hands, mix thoroughly.
- Cover bowl with plastic wrap or a kitchen towel and allow it to rise at room temperature (about 72°F/22°C) for 18 hours or until it has more than doubled. It will take longer in a chilly room and less time in a very warm one.
- Flour a work surface and scrape out the dough. Divide it into 4 equal parts and shape them: For each portion, start with the right side of the dough and pull it toward the center; then do the same with the left, then the top, then the bottom. (The order doesn't actually matter; what you want is four folds.) Shape each portion into a round and turn seam side down. Mold dough into a neat circular mound. The mounds should not be sticky; if they are, dust with more flour.
- If you don't intend to use the dough right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours before needed.
Nutrition Facts : Calories 304 kcal, Carbohydrate 64 g, Cholesterol 0 mg, Fiber 2 g, Protein 9 g, SaturatedFat 0 g, Sodium 1038 mg, Sugar 0 g, Fat 1 g, ServingSize makes 4 balls of dough, enough for 4 pizzas, UnsaturatedFat 0 g
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Make sure your water is warm, but not hot, so as not to kill the yeast.
- Don't overwork the dough, or it will become tough.
- Let the dough rise in a warm place for at least 12 hours, or overnight, to develop its full flavor.
- Preheat your oven and baking stone to the highest temperature possible before baking the pizza.
- Use a light hand when adding toppings, so as not to weigh the pizza down.
- Bake the pizza until the crust is golden brown and the cheese is melted and bubbly.
- Let the pizza cool for a few minutes before slicing and serving.
Conclusion:
Jim Lahey's no-knead pizza dough is a simple yet delicious recipe that can be used to make a variety of pizzas. With its long fermentation time, the dough develops a complex flavor and a chewy texture. The no-knead method also makes it a very easy dough to work with, even for beginners. Whether you're a seasoned pizzaiolo or a home cook looking to make a quick and easy weeknight meal, Jim Lahey's no-knead pizza dough is sure to become a favorite.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
