Classic Margherita Cast-Iron Pizza

$To make a great Margherita pizza, you need some basic items. Here’s what you will need: - 2 cups all-purpose flour - 1 teaspoon instant yeast - 1 teaspoon salt - 3/4 cup warm water (about 110°F) - 1 tablespoon olive oil (plus extra for greasing) - 1 cup crushed San Marzano tomatoes (canned or fresh) - 8 ounces fresh mozzarella cheese, sliced - Fresh basil leaves - Salt and pepper to taste - 1 teaspoon dried oregano (optional) Each ingredient plays a key role in the flavor and texture of your pizza. To get that classic taste, always use fresh ingredients. San Marzano tomatoes give the sauce a rich flavor. Fresh mozzarella melts beautifully, giving you that gooey texture. Also, fresh basil adds a sweet, earthy note that brightens the pizza. Use high-quality olive oil for greasing and drizzling to enhance the overall taste. If you can't find some ingredients, don’t worry! Here are some easy swaps: - Flour: You can use bread flour for a chewier crust. - Yeast: Active dry yeast works, but remember to activate it first. - Tomatoes: Any crushed tomatoes will work, but avoid overly sweet ones. - Cheese: If fresh mozzarella is hard to find, shredded mozzarella is a good substitute. - Basil: Dried basil can replace fresh, but use less since it’s stronger. Feel free to mix it up based on what you have. Cooking is about creativity! {{ingredient_image_1}} To make the dough, start with a big bowl. Add 2 cups of all-purpose flour. Next, mix in 1 teaspoon of instant yeast and 1 teaspoon of salt. Stir these dry ingredients well. Now, slowly pour in 3/4 cup of warm water. This water should feel warm, about 110°F. Add 1 tablespoon of olive oil to the mix. Use a wooden spoon to combine everything until you form a shaggy dough. Transfer the dough to a lightly floured surface. Knead it for about 5 to 7 minutes. You want it to feel smooth and elastic. Once done, put the dough in a greased bowl. Cover it with a damp cloth and let it rise for about 1 hour. It should double in size during this time. After the dough rises, it’s time to shape it. Punch the dough down gently to remove air. Place it on a floured surface. Roll it out into a circle that fits your skillet. Preheat your oven to 475°F. As it heats, place a 12-inch cast-iron skillet inside. This helps create a crispy crust. Once the oven is ready, take out the hot skillet. Drizzle some olive oil in it, swirling to coat the bottom. Now, place your rolled-out dough into the skillet. Press it down gently so it fits the shape. Spread 1 cup of crushed San Marzano tomatoes over the dough. Leave a small border around the edges. Season with salt, pepper, and dried oregano if you'd like. Next, add 8 ounces of sliced fresh mozzarella on top of the tomatoes. Finish by sprinkling some fresh basil leaves on the pizza. Return the skillet to the preheated oven. Bake the pizza for 12 to 15 minutes. Keep an eye on it. You want the crust to turn golden brown and the cheese to bubble and brown slightly. When it’s ready, take the skillet out of the oven. Let the pizza cool for a couple of minutes before slicing. Top with more fresh basil before serving. Enjoy your homemade Margherita pizza! If your dough is too sticky, add a little more flour. Start with a tablespoon. If it’s too dry, add water slowly. Knead until it feels smooth. If your dough doesn’t rise much, check the yeast. It should be fresh and active. Warm water helps too. Preheat your skillet to get a nice crust. Heat it in the oven at 475°F. Add olive oil before placing the dough in. This helps prevent sticking. When you add toppings, don’t overload them. This keeps the crust crispy. Be careful when handling the hot skillet. Use oven mitts! Slice your pizza into wedges for easy sharing. Serve it on a rustic wooden board for charm. Drizzle extra olive oil on top for flavor. Add red pepper flakes for heat if you like spice. Pair it with a fresh side salad for a great meal. Enjoy your pizza warm for the best taste! Pro Tips Use High-Quality Ingredients: Opt for fresh mozzarella and San Marzano tomatoes for a rich, authentic flavor that elevates your Margherita pizza. Let the Dough Rest: Allowing the dough to rise properly not only improves the texture but also enhances the flavor. Be patient for that perfect crust! Preheat the Skillet: Heating the cast-iron skillet before adding the dough creates a crispy bottom crust, essential for a great pizza experience. Fresh Basil at the End: Add fresh basil after baking to preserve its vibrant color and flavor, giving your pizza a fresh finish. {{image_2}} You can add extra toppings to your Margherita pizza for fun. Try pepperoni, mushrooms, or thin slices of bell pepper. You can also add arugula after baking for a fresh crunch. A drizzle of balsamic glaze can give it a sweet touch. Just be sure not to overload the pizza. This keeps the crust nice and crispy. For a vegan version, swap the mozzarella for plant-based cheese. You can also use cashew cream for a creamy texture. To create a gluten-free pizza, use a gluten-free flour blend. Make sure to check that your yeast is gluten-free too. The dough may not rise as much, but it will still taste delicious. If you want to mix it up, try a different sauce. Pesto can add a nice herbal flavor. You could also use a white sauce made from ricotta and garlic for a creamy base. For cheese, consider using goat cheese or a sharp cheddar. Each option brings its own unique taste to the pizza. Feel free to experiment and find your favorite! To keep leftover pizza fresh, place it in an airtight container. If you don't have one, wrap it tightly in plastic wrap or aluminum foil. This helps prevent the crust from getting soggy. Store the pizza in the fridge for up to three days. For the best taste, reheat your pizza in the oven. Preheat the oven to 375°F. Place the pizza on a baking sheet and heat for about 10 minutes. This keeps the crust crispy and warms the cheese evenly. You can also use a skillet. Heat it over medium heat, and cover it with a lid. This method warms the pizza well while keeping the crust nice and crunchy. If you want to save pizza for later, freezing is a great option. Wrap each slice in plastic wrap, then place them in a freezer bag. Remove as much air as possible to prevent freezer burn. You can freeze pizza for up to two months. To reheat, let it thaw in the fridge overnight, then use the oven or skillet method to warm it up. Enjoy your delicious pizza anytime! I recommend using all-purpose flour for pizza dough. It gives the crust a nice chew. You can also try bread flour for a chewier texture. The key is to choose a flour with a good protein content. This helps the dough rise well and hold its shape. The dough usually takes about one hour to rise. Place it in a warm spot to help it rise faster. You want it to double in size. If your kitchen is cool, it might take a bit longer. Just be patient, as this step is very important for a good crust. Yes, you can! If you don’t have a cast-iron skillet, use a regular baking sheet. Just make sure to grease it well with olive oil. You can also use a pizza stone if you have one. Just preheat it in the oven. The method might change a little, but it will still yield a tasty pizza! This blog covered the key steps to make classic Margherita pizza using a cast-iron skillet. We discussed the right ingredients for true flavor, how to prepare your dough, and the best baking tips for a crispy crust. Remember, you can add your favorite toppings or try vegan options. Storing and reheating your pizza properly keeps it tasty for later. Embrace these tips, and you’ll enjoy delicious pizza at home. Enjoy the process and let your creativity shine!$

Classic Margherita Cast-Iron Pizza

A delicious homemade pizza featuring fresh mozzarella, San Marzano tomatoes, and basil, baked in a cast-iron skillet.

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Prep Time 15

Cook Time 15

Total Time 1 30

Course Main Course

Cuisine Italian

Servings 2

Calories 300 kcal

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

In a large mixing bowl, combine the flour, instant yeast, and salt. Stir to mix evenly.
Gradually add warm water and olive oil to the dry ingredients, mixing with a wooden spoon until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until the dough becomes smooth and elastic.
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.
Preheat your oven to 475°F and place a 12-inch cast-iron skillet inside to heat up.
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.
Carefully remove the hot skillet from the oven and add a drizzle of olive oil, swirling to coat the bottom evenly.
Place the rolled-out dough into the skillet, pressing gently to mold it to the shape of the skillet.
Spread the crushed tomatoes evenly over the dough, leaving a small border around the edges. Season with salt, pepper, and oregano if using.
Distribute the fresh mozzarella slices over the tomato sauce and sprinkle with a few fresh basil leaves.
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.
Remove the pizza from the oven and let it cool for a couple of minutes. Before serving, top with additional fresh basil leaves.

Notes

Slice the pizza into wedges, and serve it on a rustic wooden board. Drizzle with a little extra olive oil and add a sprinkle of red pepper flakes for a pop of color and heat. Enjoy with a fresh side salad!

Keyword cast-iron, margherita, pizza