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Cast Iron Skillet Margherita Pizza Recipe

Name: Cast Iron Skillet Margherita Pizza
Prep time: 3 h
Cook time: 6 min
Total time: 3 h 6 min
Yield: 4
Ingredients: 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

Stashcook

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!

Ingredients

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

Method

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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