How to Make Pizza Margherita in a Cast-Iron Skillet

Add 2 cups plus 2 tablespoons of bread flour to a food processor.

Add 1 and 1/8 teaspoons of instant yeast and 3/4 teaspoon of table salt to the food processor.

Pulse the food processor about five times to mix the dry ingredients.

Add 1 tablespoon of olive oil and 3/4 cup of water (heated to about 110°F) to the food processor.

Turn on the food processor and mix until a dough ball forms, about 30 seconds.

Let the dough rest for 2 minutes, then mix again for another 30 seconds to activate gluten.

Lightly flour a countertop and turn out the dough, kneading for up to 1 minute until smooth.

Shape the dough into a ball and place it in a greased bowl with olive oil, coating the top.

Let the dough rise on the countertop until doubled in size, about 1.5 hours.

Prepare the sauce by straining the juice from a 28-ounce can of whole tomatoes.

Add the strained tomatoes to the food processor along with 1 tablespoon of extra virgin olive oil, 2 minced garlic cloves, 1 teaspoon of red wine vinegar, and 1 teaspoon of dried oregano.

Blend the sauce in the food processor until smooth, about 30 seconds.

Pour the sauce into a measuring cup, adding back enough tomato juice to make 2 cups total.

Store the sauce in the fridge or freeze for later use.

Once the dough has risen, press it to check if it has doubled in size.

Heat 2 tablespoons of extra virgin olive oil in a 12-inch cast iron skillet, brushing it all over the bottom.

Turn the dough out onto a lightly floured countertop and cut it in half, saving half for later.

Roll out one half of the dough into an 11-inch circle, allowing it to rest if it snaps back.

Transfer the rolled dough into the cast iron skillet, pressing it against the sides.

Spread 1/2 cup of tomato sauce over the dough, being careful not to use too much to avoid sogginess.

Top with 12 oz of sliced whole milk fresh mozzarella, leaving some sauce exposed.

Cook the pizza on the stovetop over medium-high heat for 2 to 4 minutes until the edges start to set and the pizza puffs up.

Preheat the oven to 500°F and transfer the skillet to the oven.

Bake until the pizza is golden brown and set, about 7 to 10 minutes.

Remove the pizza from the oven and loosen it with an offset spatula before tilting the pan to release it.

Top with about 1 tablespoon of chopped basil before slicing and serving.

Equipment Needed

Spice Level: