Cast-Iron Margherita Pizza
Rated 5.0 stars by 1 users
Okay, homemade, from-scratch pizza is a game changer! I used my 10.25” Lodge cast-iron skillet and that size created more of a “deep-dish” style crust. I prefer thinner and if I had a bigger skillet, I could’ve stretched it more to be thin-crust. However, the from-scratch dough is so light and airy, the deep-dish was delish!
1 3/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 1/4 teaspoon dry active yeast
1 Tablespoon olive oil
3/4 cup warm water
1-2 teaspoon olive oil
Pizza sauce of choice (I like Rao’s)
3 cloves garlic, minced
Fresh mozzarella, sliced
1 Roma tomato, thinly sliced
Fresh basil, chopped or julienned
Parmesan and red pepper flakes for topping (optional)
Make your pizza dough by combining all the dough ingredients in a medium bowl. Cover the bowl with plastic wrap and let it rise for at least 30 minutes.
Preheat your oven to 450. Grease a cast-iron skillet with 1-2 teaspoons of olive oil and then sprinkle the skillet with corn meal.
Flour your countertop or surface to work the dough on (and flour your hands!) then remove the risen dough from the bowl onto your floured surface. Gently work the dough to stretch it so it looks like pizza dough and then press it into your skillet.
Bake the dough for 5 minutes in the oven then remove.
Spread pizza sauce over your dough and add evenly distribute the minced garlic and sliced mozzarella. Return to the oven for 5-6 minutes then remove.
Add sliced tomatoes and basil then return to oven for another 5-6 minutes. After 5 minutes, set your oven to broil and broil the pizza for 1-2 minutes to get it nice and toasted!
Remove from oven and let it cool for a few minutes before slicing! Top with parmesan and red pepper flakes.