The ingredients of a classic Pizza Margherita represent the colours of Italy with its ripe red tomatoes, white mozzarella cheese, and fresh green basil. This attractive combination of simple, yet delicious, ingredients explains why it is a favourite of pizza lovers everywhere.
This version combines all of the above with a well-seasoned cast-iron cooking surface and a super-hot 500°F/260°C/Gas Mark 10 oven to deliver a delightfully crispy crust with a soft, but not overly chewy, insides.
It’s no secret that large cast iron pans/skillets are great for making deep dish pizzas at home, but there are a couple of drawbacks to this application. For starters, it is challenging to cut the pizza without damaging that highly coveted well-seasoned surface that makes cast iron cookware so famous. What’s more, it is also difficult to transfer the whole pizza from the pan/skillet to a safe cutting surface to avoid this problem.
Ingredient Notes:
You can use plain/all-purpose flour, However, for a more refined pizza, I highly recommend this flour produced by Caputo
Alternatively, if you want to make a gluten-free pizza base I find this pizza base mix by Dover Farms delicious. It is also produced on a dedicated allergen-free production line.
I buy my normal Mozzarella in 2.5kg blocks and then I slice them up into the quantities I want, wrap in cling-film then freeze,
I particularly like Arla Mozzarella because it’s mild and creamy and it is perfect for slicing and melting
Equipment Notes:
Ther’s no doubt the best pizzas are cooked in wood-fired pizza ovens. However, the next best method for taste and safety the flat surface of a 26cm/10-inch square cast iron combo grill/griddle* is used here instead. Because it doesn’t have high sides, this piece makes it super easy to slide the finished pizza onto a more suitable surface before slicing.
The Bruntmor Pre-Seasoned Cast Iron Single Burner 10X10 Reversible Grill and Griddle is ideal for cooking delicious pizzas. and because it comes with a heavy press. it is also brilliant for cooking deliciously tender steaks, chops and crispy chicken thighs and breasts
The Best Margherita Pizza Recipe Ever
Equipment
- Large mixing bowl
- Chef's Knife
- Rolling Pin
Ingredients
Dough Ingredients
- 1 1/2 cups very warm water about (115˚-45°C)
- 2 1/4 tsp active dry yeast
- 1 tsp white or brown sugar
- 1 tsp table salt
- 3 tbsp olive oil extra virgin, divided
- 4 cups plain/all-purpose flour, divided see notes
- Non-stick cooking spray
Toppings Ingredients
- 1/3 cup Mutti pizza sauce * see notes
- 1 tbsp dried Italian seasoning
- 1/2 tbsp garlic granules/powder
- 3 small cherry or plum tomatoes on the vine
- 120 grams fresh Mozzarella sliced
- 100 grams Galbani low-moisture mozzarella shredded **see notes
- 3 tbsp fresh basil sliced (+ small sprigs for garnish)
- crushed red pepper flakes, optional, for garnish
Instructions
- To proof the yeast, add the warm water to a large bowl, followed by the yeast and sugar. Set aside for 10 minutes.
- Add salt and two tablespoons olive oil to the same bowl and stir to combine. Gradually add two-and-a-half cups flour, one-half cup at a time, stirring continually until the flour is thoroughly incorporated into the dough.
- Sprinkle flour onto a clean work surface and lightly coat hands with additional flour. Drop the dough onto the prepared work surface and knead in remaining flour just until dough is no longer sticky. Shape dough into a ball and add to a clean bowl sprayed with non-stick cooking spray. Cover the bowl with a towel and set aside in a warm place for one hour or until the dough doubles in size.
- Tip:It will take approximately 3½ cups of all-purpose flour for the dough to reach the correct consistency. (If the dough is still sticky at that point, work in a little more flour, one tablespoon at a time, just until it’s no longer sticky). The additional flour in the ingredients list is for the work surface and your hands while working with the dough.
- When the dough is almost ready, place the top oven rack in the centre position and pre-heat the oven to 500°F/260°C/Gas Mark 10.
- Once the dough has doubled in size, punch it down with your lightly floured fist. After a couple of minutes, divide the dough in half and roll out one half on a clean, well-floured surface until it is a little bit larger than the surface of your cast iron skillet or griddle, as shown.
- Transfer the dough to the cast iron griddle and stretch it with your fingers until it fills the space, and the outer perimeter is slightly thicker than the rest of the crust.
- Brush the remaining olive oil around the perimeter of the dough, as shown. Then top the dough with the pizza sauce and spread into a thin, uniform layer up to the edge of the oil-brushed crust. Sprinkle the Italian seasoning and garlic powder on top of the sauce in an even, uniform layer.
- Arrange the sliced tomatoes and fresh mozzarella cheese on top. Sprinkle with the low-moisture shredded Mozzarella and carefully place the pizza in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is brown and bubbly.
- Carefully remove from oven and cool for several minutes before topping with fresh basil and crushed red pepper flakes, if using
- Tip:The pan will be very, very hot at this point, so use extreme caution while working around it.
- To serve, carefully slide the baked pizza to a clean cutting surface and slice into individual pieces. Enjoy!
