No Knead Margherita Pizza

This, of course, is not one I can take credit for, but it's absolutely amazing and incredibly easy to make. This one makes two individual-sized pizzas. This pizza sauce is also by far the easiest and also the most fresh and delicious tasting I have every used, and best of all, no chemical-laden canned tomatoes to speak of. Can't recommend it enough.

SAUCE

3 medium-to-large tomatoes (I like on the vine, but roma is also good, although you may need 4 since they are smaller)
a couple tablespoons olive oil
about 1 tsp. salt
fresh pepper to taste

1. Peel the tomatoes then squash them between your fingers.

2. Douse with olive oil and sprinkle with salt and pepper

3. Mix with your hands, and if it is too liquidy you can pour a little out.


DOUGH:

a little less than 2 cups flour, plus more for shaping
a little more than 1/8 tsp. yeast
1 tsp. kosher salt
3/4 cups water

1. Mix together all ingredients in a large bowl the night before you plan on making your pizzas. Cover with plastic wrap and let sit in a warm place to rise. (NOTE: If by the next day it has risen too much, as evidenced by it starting to sink back into itself, simply shape the dough right then, wrap in plastic, and pop in the fridge. You can also do this if you plan on using the dough later in the week.)

2. When it's ready, place dough onto heavily floured surface and divide into 2.

3. If you plan on using it right away, preheat oven to its hottest setting (around 500 degrees F) for at least 45 minutes with a pizza stone or an upside-down baking sheet inside.

4. When oven is ready and you are ready to use, stretch dough out with your fingers until it's about 10-12 inches in diameter. I like to place it on a piece of parchment paper. Pop it into the oven for about 4-5 minutes by itself (with the parchment paper, of course) to ensure that the bottom gets fully cooked. (I actually think it's best to turn it upside-down after this since the top tends to be more cooked).

5. Add your sauce, cheese, and toppings (I am partial to nothing but buffalo mozzarella and fresh basil and possibly a little parmesan) then pop in the oven again until crust is turning brown and cheese is bubbling. I mean, come on, you know what a cooked pizza looks like.

6. Eat right away.