Cast Iron Margherita Pizza Recipe
There's something undeniably satisfying about crafting a Margherita pizza from scratch. The harmonious blend of a crispy crust, tangy tomato sauce, creamy mozzarella, and fresh basil creates a symphony of flavors that's hard to beat. With the right tools and a bit of patience, you can bring this Italian classic to your own kitchen or camp.
How To Make Cast Iron Margherita Pizza
Ingredients
For the Dough (Yields 4 Personal 10-inch Pizzas):
1½ cups (12 oz) warm water (105°F–115°F)
1 teaspoon instant yeast
3 cups all-purpose flour (plus extra for dusting)
¾ cup bread flour
1½ teaspoons coarse kosher salt
Extra virgin olive oil
For the Sauce:
1 (28 oz) can crushed tomatoes
2 tablespoons extra virgin olive oil
2 teaspoons coarse kosher salt
Pinch (⅛–¼ teaspoon) crushed red pepper flakes
For the Toppings:
10 oz fresh mozzarella, torn into pieces
15 fresh basil leaves
Coarse kosher salt
Freshly ground black pepper
Extra virgin olive oil
Cornmeal (for dusting)
Step-by-Step Instructions
1. Preparing the Dough
In a small bowl, combine warm water and yeast. Let it sit for 5 minutes until foamy.
In a large mixing bowl, whisk together the all-purpose and bread flours. Add the yeast mixture and stir until a shaggy dough forms. Cover with plastic wrap and let rest for 30 minutes.
Transfer the dough to a lightly floured surface. Sprinkle with salt and knead until the salt is fully incorporated, about 3–4 minutes, until the dough is smooth and firm.
Place the dough in a clean, lightly oiled bowl. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
2. Assembling and Cooking the Pizza
Remove the dough from the refrigerator and divide it into 4 equal portions. Shape each into a tight ball by folding the edges toward the center. Place on a lightly floured surface and let come to room temperature, about 60–90 minutes.
In a food processor, combine the crushed tomatoes, olive oil, salt, and red pepper flakes. Process until smooth, about 30 seconds.
Place your No. 12 Flat Top Griddle in the center of your oven and preheat to the highest setting (475°F–500°F) for at least 30 minutes.
On a surface dusted with cornmeal, stretch each dough ball into a 10-inch circle.
Spread 3–4 tablespoons of sauce over each dough circle, leaving a ¾-inch border. Top with torn mozzarella, drizzle with olive oil, and season with salt and pepper. Add fresh basil leaves.
Carefully slide the pizza onto the preheated griddle. Bake until the crust is golden and the cheese is bubbling, about 5–7 minutes.
FAQs
Can I use active dry yeast instead of instant yeast?
Yes, but you'll need to activate it in warm water for about 10 minutes until it becomes frothy before using.
What's the purpose of using both all-purpose and bread flour?
Combining the two flours gives the dough a balance of chewiness and crispiness, enhancing the overall texture of the crust.
Can I prepare the dough in advance?
Absolutely. The dough can be refrigerated overnight, allowing for a more developed flavor.
Is a cast iron griddle necessary for this recipe?
While not mandatory, a cast iron griddle like the No. 12 Flat Top Griddle ensures even heat distribution, resulting in a perfectly cooked crust.
How do I prevent the dough from sticking to the surface?
Dusting your surface with cornmeal or flour before shaping the dough helps prevent sticking.
Can I freeze the dough for later use?
Yes, after the initial rise, you can freeze the dough balls. Thaw in the refrigerator overnight before using.
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