No-knead pizza Margherita - It never fails to please!

There is not much to say about pizza is there? This sinful but delicious treat which we can enjoy any time of the year, any hour in the day and more or less all around the world! The homemade pizza is always better but I do know some people (myself included) that there are pizzas they prefer to have from specific pizza places and mainly because of the dough type they use. Here today we have a very easy and simple kind of pizza dough to make which can replace proudly all the ready-made or restaurant-bought pizzas! I thought that the best pizza to show off this dough is the simple but delicious Margherita where you can decide which cheese you'll use on top. But in my opinion, whatever cheese you might choose, Mozzarella is a must to be added and the fresh one is really special

Cooked by Kostas Tsigas,

"Cook Book" magazine of "ETHNOS" newspaper

 

Ingredients (for 2 pizzas)

For the dough:
120 gr. of wheat flour

900 gr. of all-purpose flour

1/4 tsp of dried yeast

1 1/4 tsp of salt

½ tsp of honey

2 tbsp of olive oil

1 ½ tea-cup of lukewarm water

extra flour for dusting

For the topping:

2 balls of fresh Mozzarella cheese, cut into thin slices

4 tbsp of Greek Kefalotyri cheese, grated (or parmesan)

tomato sauce of your choice (homemade or from a jar)

a few fresh basil leaves

olive oil

salt

Method:

The day before, put all the dough ingredients in a large glass bowl and mix with a wooden spatula very, very well to blend.

Cover the bowl with cling film and leave aside in a warm place for about 18 hours, until the dough doubles in volume.

Next day, dust with some flour a clean surface and transfer the dough there. Divide in two equal size pieces and form each one into a ball. *** If the dough lightly sticks to the hands dust with some extra flour.

Transfer the dough balls on an oven tray which you have also dusted with some flour. Cover the dough with a clean, lightly damp kitchen towel and leave to rest for 40 minutes.

Preheat the oven to 220°C.

Using a rolling pin, roll each dough ball into a large disc on a clean surface dusted with flour. Spread a thin layer of tomato sauce on each pizza leaving all around an empty space of about 1 cm. Arrange the slices of each cheese ball on top and sprinkle with the grated cheese.

Scatter the basil leaves on the pizzas, drizzle each one with enough oil and lightly season with some salt.

Transfer the pizza, with a help of a tray, directly on the metal rack of the oven (or a pizza dish if you have any) and cook for 15 minutes until it is nicely coloured and the cheese melted.

Cut in wedges and serve while it is still hot.