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Cast Iron Skillet Margherita Pizza Recipe

Cast Iron Skillet Margherita Pizza recipe


This is a yummy pizza made in a skillet. You mix flour, water, and yeast to make dough. Then you put tomatoes, cheese, and basil on top. Cook it until it's crispy and bubbly. It's like a pizza party in a pan!


800 g Bread Flour
600 ml Lukewarm Water
5 g Dried Yeast
25 g Salt
1 x (400 g) Tin Crushed Tomatoes
1 tsp Sugar
1 tsp Dried Oregano
30 g Grated Pecorino Cheese
400 g Fresh Mozzarella, sliced
Handful of Fresh Basil Leaves
Extra Virgin Olive Oil


In a large bowl, mix the bread flour and 600ml of lukewarm water until it forms a rough dough.
Dissolve the yeast in 2 tbsp of lukewarm water with a teaspoon of sugar, then add to the dough and mix for a few minutes.
Add the salt and knead the dough for about 10 minutes until smooth and elastic.
Shape the dough into a large ball and place it in a clean bowl. Cover with a damp cloth and let it rise until doubled in size, about 3 hours.
In a separate bowl, mix the crushed tomatoes with dried oregano and a pinch of salt for the sauce.
Once the dough has risen, divide it into 4 equal portions and roll each into a ball. Let them rest for 10 minutes.
Heat a cast iron skillet over medium-high heat. Stretch one dough ball out to fit the skillet and place it in the hot skillet.
Quickly spoon on a quarter of the tomato sauce and spread it across the base. Sprinkle with grated pecorino and add a few basil leaves.
Top with a quarter of the sliced mozzarella. Cook until the base is golden and crispy, about 3 minutes.
Transfer the skillet to a preheated broiler (grill) and cook for another 3 minutes until the top is golden and the cheese is bubbling.
Remove from the broiler, drizzle with extra virgin olive oil, and serve hot. Repeat with the remaining dough balls.

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