Classic Margherita Cast-Iron Pizza Simple Recipe

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon instant yeast
• 1 teaspoon salt
• 3.75 cups warm water (about 110°F)
• 1 tablespoon olive oil (plus extra for greasing)
• 1 cup crushed San Marzano tomatoes
• 8 ounces fresh mozzarella cheese, sliced
• to taste fresh basil leaves
• to taste salt and pepper
• 1 teaspoon dried oregano (optional)

Instructions

1. In a large mixing bowl, combine the flour, instant yeast, and salt. Stir to mix evenly.
2. Gradually add warm water and olive oil to the dry ingredients, mixing with a wooden spoon until a shaggy dough forms.
3. Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until the dough becomes smooth and elastic.
4. Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
5. Preheat your oven to 475°F and place a 12-inch cast-iron skillet inside to heat up.
6. Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it out into a circle that fits your skillet.
7. Carefully remove the hot skillet from the oven and add a drizzle of olive oil, swirling to coat the bottom evenly.
8. Place the rolled-out dough into the skillet, pressing gently to mold it to the shape of the skillet.
9. Spread the crushed tomatoes evenly over the dough, leaving a small border around the edges. Season with salt, pepper, and oregano if using.
10. Distribute the fresh mozzarella slices over the tomato sauce and sprinkle with a few fresh basil leaves.
11. Return the skillet to the oven and bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
12. Remove the pizza from the oven and let it cool for a couple of minutes. Before serving, top with additional fresh basil leaves.