Name: Cast Iron Pizza Margherita
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1½ c. very warm water (110˚-115°F); 2¼ t. active dry yeast; 1 t. white or brown sugar; 1 t. table salt; 3 T. extra virgin olive oil, divided; 4 c. all-purpose flour, divided; Non-stick cooking spray; 1/3 c. pizza sauce; 1 T. dried Italian seasoning; ½ T. garlic powder; 3 small Campari tomatoes, sliced; 4 oz. fresh Mozzarella, sliced; 3 oz. low-moisture Mozzarella, shredded; 3 T. fresh basil, sliced (+ small sprigs for garnish); Crushed red pepper flakes, optional, for garnish

Making a Cast Iron Pizza Margherita at home brings the essence of Italian cuisine right to your kitchen. Perfectly crisp on the outside with a tender, airy crust, this classic pizza marries the simplicity of fresh ingredients with the rustic charm of cast iron cooking. Follow this recipe and learn how the cast iron skillet transforms a few humble ingredients into a delightful meal that celebrates the time-honored traditions of Italy.

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Why you’ll love this recipe

The cast iron skillet ensures an evenly baked crust with a golden-brown edge, giving you a professional pizzeria texture.
The use of fresh mozzarella and basil not only heightens the flavor but also adds a visually appealing contrast with vibrant greens and whites.
This recipe is perfect for any level of cooking expertise, from novice to seasoned chef, making it a go-to for a quick and satisfying meal.
Cast iron cooking means this pizza is just as easy to assemble and bake in your backyard as it is in your kitchen, perfect for social gatherings or a family dinner.

What is a Cast Iron Pizza?

Large cast iron skillets are renowned for their capacity to craft delectable deep dish pizzas in the comfort of your own home. However, utilizing them for this purpose does come with a few challenges.

Firstly, delicately slicing the pizza without compromising the cherished, well-seasoned surface of the skillet can prove to be quite arduous. Additionally, the task of transferring the pizza from the skillet to a secure cutting surface presents yet another obstacle.

To conquer these obstacles, it is highly recommended to utilize a 10½-inch square cast iron combo grill/griddle with a flat surface. This multifaceted tool facilitates the effortless transfer of the delectable pizza onto a suitable surface for seamless slicing, owing to its absence of lofty edges.

Ingredients

Very warm water (110˚-115°F): Essential for activating the yeast, the temperature of the water must be warm enough to encourage fermentation but not so hot as to kill the yeast. Use a thermometer to ensure accuracy.
Active dry yeast: This is the leavening agent that will help your dough rise and create the desired light, airy texture. Make sure it’s fresh for the best results.
White or brown sugar: Sugar feeds the yeast and enhances browning of the crust, with brown sugar offering a slightly richer flavor.
Table salt: Salt is a crucial ingredient that strengthens the gluten structure and adds flavor to the dough.
Extra virgin olive oil: This gives the dough a subtle flavor and aids in creating a soft texture, while also making it easier to handle.
All-purpose flour: The backbone of your pizza dough, it provides the necessary structure and chewiness. Higher protein content in the flour can yield an even chewier crust.
Non-stick cooking spray: To coat your cast iron skillet and prevent sticking, ensuring your pizza comes out easily after baking.

Toppings Ingredients (for one pizza)

Pizza sauce: A good quality pizza sauce is vital as it forms the base layer of flavor. It should be thick enough to spread without making the dough soggy.
Dried Italian seasoning: This blend of herbs brings a traditional Italian flavor to your pizza, complementing the tomatoes and cheese beautifully.
Garlic powder: Garlic powder allows for an even distribution of garlic flavor throughout the pizza without the moisture of fresh garlic.
Campari tomatoes, sliced: Smaller and sweeter than regular tomatoes, Campari tomatoes are perfect for pizza as they lend a bright, acidic flavor without too much moisture.
Fresh Mozzarella, sliced: Fresh Mozzarella provides a creamy texture and a lovely melt, essential for a Pizza Margherita’s characteristic patches of cheese.
Grated Mozzarella: This adds another level of cheesy goodness that browns and bubbles up under high heat.
Fresh basil: Added after baking, fresh basil brings a fragrant, herby freshness that cuts through the richness of the cheese.
Crushed red pepper flakes: Optional for those who enjoy a slight kick, red pepper flakes add a subtle heat that can elevate the flavors of your pizza.

Substitutions and Additions

If you’re looking to tweak the recipe either because of personal taste or due to ingredient availability, here are some substitutions and additions you can consider:

Whole wheat flour: For a healthier alternative or just to add a different flavor profile, substitute half of the all-purpose flour with whole wheat flour.
Gluten-free all-purpose flour: Gluten-intolerant? No problem. Use gluten-free all-purpose flour, though this may alter the texture of your crust.
Vegan cheese: Dairy-free or vegan? There are many vegan cheese options available that melt just like mozzarella.
Fresh roma tomatoes: If Campari tomatoes are not on hand, roma tomatoes are also a good option for a pizza topping since they are less watery than other varieties.
Basil pesto: Before adding your cheese, spread a layer of basil pesto on the dough for an extra burst of herby flavor.
Homemade pizza sauce: If you’re up for it, homemade pizza sauce using fresh tomatoes and herbs can make your pizza even more special.
Balsamic glaze: After baking, drizzle a balsamic glaze over your pizza for a touch of sweetness and tang.
Prosciutto: For a non-vegetarian twist, add slices of prosciutto to the pizza before baking.
Baby spinach: Incorporate some greens by adding a handful of baby spinach beneath the cheese layer.
Ricotta cheese: Dotting the pizza with spoonfuls of ricotta cheese before baking can add a creamy texture and rich flavor.

Instructions

To activate the yeast, pour warm water into a spacious bowl, then add the yeast and sugar. Allow it to rest for 10 minutes, undisturbed.

In the same bowl, add salt and two tablespoons of olive oil. Stir well to combine. Gradually incorporate two-and-a-half cups of flour, adding one-half cup at a time. Stir continuously until the flour is fully blended into the dough.

Sprinkle flour onto a clean work surface and lightly dust your hands with some more flour. Place the dough onto the prepared surface and knead in the remaining flour until the dough is no longer sticky.

Shape the dough into a ball and place it in a clean bowl that has been sprayed with non-stick cooking spray. Cover the bowl with a towel and set it aside in a warm spot for about an hour, or until the dough doubles in size.

Pro-tip: To achieve the perfect dough consistency, use approximately 3½ cups of all-purpose flour. If the dough remains sticky, gradually incorporate additional flour, one tablespoon at a time, until it is no longer sticky. The extra flour mentioned in the ingredients list is specifically for dusting the work surface and your hands while handling the dough.

Once the dough is nearly prepared, position the top oven rack in the center and preheat the oven to 500°F.

After the dough has doubled in size, gently deflate it using a lightly floured fist. Allow it to rest for a few minutes, then divide the dough in half. Roll out one portion on a clean, generously floured surface until it is slightly larger than the size of your cast iron skillet or griddle, as demonstrated.

Gently transfer the dough onto the cast iron griddle and use your fingers to stretch it until it occupies the entire space, with the outer perimeter slightly thicker than the rest of the crust.

Evenly brush the remaining olive oil onto the edges of the dough. Next, generously spread the pizza sauce onto the dough, ensuring it covers the entire surface up to the oil-brushed crust.

Sprinkle a delightful layer of Italian seasoning and garlic powder evenly on top of the sauce. This will add a burst of flavor and create a harmonious blend of ingredients.

Arrange the sliced tomatoes and fresh Mozzarella cheese on top, creating a delightful combination. Sprinkle with the low-moisture shredded Mozzarella, ensuring a perfect balance of flavors.

Carefully place the pizza in the pre-heated oven for 12-15 minutes, allowing the crust to achieve a golden brown hue, while the cheese becomes irresistibly brown and bubbly.

After removing from the oven, take the time to let it cool for a few minutes. Then, if desired, add a delightful touch by garnishing with fresh basil and a sprinkle of crushed red pepper flakes.

Caution: The pan will be extremely hot at this point, so exercise utmost care when working around it.

To present the pizza, gently transfer the baked pie onto a pristine cutting surface, then slice it into delectable individual portions.

Recipe tips

Always preheat your oven with the baking surface inside. A hot stone or an inverted baking sheet can mimic a pizza oven’s floor and lead to a more evenly baked crust.
For the freshest taste and a vibrant appearance, add the fresh basil immediately after baking while the pizza is still hot.
Prevent a soggy crust by avoiding excessive sauce and not overloading with toppings. The key to a perfect homemade pizza is balance.
If your dough is proving too elastic and springs back when rolling, let it rest for an additional 5 to 10 minutes to relax the gluten.
Rotate your pizza midway through baking for an evenly cooked crust and toppings.
Reheat leftovers in a covered skillet on medium heat to retain the crispy crust. This method can be far superior to microwave reheating.

Storage & reheating

To ensure your homemade pizza retains its taste and texture, proper storage is essential. After the pizza has cooled down completely, transfer any leftovers to an airtight container and refrigerate for up to 3 days.

For longer storage, wrap individual pizza slices in plastic wrap and then with aluminum foil; they can be frozen for up to 2 months.

When you’re ready to bring the deliciousness back to life, preheat your oven to 350°F. If reheating from refrigerated, place the slices on a baking sheet and heat for about 10 minutes. For frozen slices, allow them to thaw in the refrigerator and then reheat as mentioned above.

Using an oven to reheat the pizza will help maintain the crust’s crispiness and prevent it from becoming chewy, unlike microwaving, which can soften the texture.

Recipe FAQ

Can I use whole wheat flour instead of all-purpose flour for the dough?

Yes, whole wheat flour can be used as a healthier alternative to all-purpose flour. It gives the dough a nuttier flavor and denser texture. Keep in mind that whole wheat flour absorbs more liquid, so you might need to adjust the water quantity slightly.

How can I make a gluten-free pizza crust with this recipe?

To make a gluten-free crust, substitute the all-purpose flour with your favorite gluten-free flour blend designed for baking. Check the blend for xanthan gum; if it’s not included, add 1 teaspoon per cup of gluten-free flour to help with the dough’s elasticity.

Is there a vegan alternative to Mozzarella in this recipe?

For a vegan option, there are various plant-based cheese alternatives available that can replace Mozzarella. Look for non-dairy cheese that melts well. You can also opt for nutritional yeast for a cheesy flavor, or make a cashew or almond-based cheese.

How can I prevent the pizza dough from sticking to the cast iron skillet or griddle?

To prevent sticking, make sure to generously flour the surface where you roll out your dough. Also, the cast iron skillet should be preheated and lightly greased with non-stick cooking spray or brushed with a thin layer of olive oil.

What can I use if I don’t have a cast iron skillet or griddle?

If you don’t have a cast iron skillet or griddle, you can use a heavy-duty baking sheet or a pizza stone. Make sure to preheat it in the oven to simulate the heating properties of a cast iron, which is crucial for a crispy crust.

How long can pizza dough rest before it starts to go bad?

Pizza dough can be left to rest at room temperature for up to 2 hours. For longer fermentation and better flavor development, it can be refrigerated for up to 3 days, tightly covered. Make sure the dough comes to room temperature before stretching and baking.

Yield: 2-4 portions per pizza