Pizza Margherita (Cast-Iron Skillet Method)

A classic Italian pizza with a light, chewy base and the simple perfection of tomato, mozzarella, and basil. This version develops deeper flavour and texture from an overnight dough — rustic, fragrant, and beautifully crisp.

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Keyword: Pizza, tomatoes, Mozzarella, Basil

Category: Appetisers, Main Courses, Snacks

Course: Appetizers, Hot, Bread, Snacks

Cuisine: Italian

Prep Time: 15

Total Time: 8 15

Servings: Servings

Calories: 751kcal

Author: MJF

Cost: £6.00

Equipment

1 Stand Mixer
1 Tray, for proofing dough balls.
1 Small Bowl, for sauce
1 Rolling Pin
1 Cast Iron Skillet
1 Pizza Stone, or Heavy Baking Tray

Ingredients

For the Dough:

30 g Whole Wheat Flour ¼ cup
440 g Plain / All-Purpose Flour 3½ cups
2 tsp Active Dry Yeast
2 tsp Kosher Salt
2 tsp Sugar
2 tsp Honey optional but recommended
2 tsp Olive Oil
400 ml Warm Water 1⅔ cups
60 g Cornmeal for dusting ½ cup

For the Sauce:

1 each Tin Whole Tomatoes drained 400g / 14 oz
2 each Garlic Cloves grated
2 tbsp Olive Oil
Salt and Black Pepper to taste

For the Topping:

225 g Mozzarella shredded or sliced 8 oz
1 each Bunch Fresh Basil leaves or 1 tbsp dried basil if unavailable

Instructions

Prepare the Dough

Combine the flours, yeast, salt, sugar and honey in a mixing bowl fitted with a dough hook.
Slowly add the warm water and olive oil while mixing on low speed until a soft, slightly wet dough forms.
Knead on low speed for 8–10 minutes until smooth and elastic.
Divide the dough into 4 equal portions and shape each into a smooth ball.

First Rise (Bulk Fermentation)

Place the dough balls on a lightly floured tray, cover with a damp cloth, and leave at room temperature for about 2 hours, or until doubled in size.

Optional (Recommended) Cold Fermentation – for Better Flavour

For a more complex, almost sourdough-like taste, refrigerate the dough balls after the first rise for 12–24 hours.
Remove from the fridge 1 hour before shaping to allow the dough to come back to room temperature.

Prepare the Sauce

Mash or blend the drained tomatoes with the grated garlic and olive oil until smooth but slightly textured.
Season with salt and pepper to taste.
Set aside at room temperature.

Shape the Pizzas

On a lightly floured surface, flatten each dough ball with your fingertips, pressing from the centre outward to form a thin, round base.
Dust both sides lightly with cornmeal to prevent sticking.
Use your hands or a rolling pin to stretch the dough to about 20–25 cm (8–10 in) in diameter.
Rustic, uneven edges are perfectly authentic.

Pre-Cook (Optional for Storage or Crispier Base)

Heat a dry cast iron skillet over medium-high heat.
Cook each pizza base for 1–2 minutes on each side, until light golden patches appear.
Cool on a rack and refrigerate for up to 3 days or freeze for up to 2 months.

Assemble and Bake

Preheat the oven to 300°C / 550°F, or as high as it will go.
If available, place a pizza stone or heavy baking tray in the oven to preheat thoroughly.
Spread a thin layer of tomato sauce over each base, leaving a 1 cm (½ in) border.
Top with mozzarella and arrange basil leaves decoratively.
Slide the pizzas carefully onto the hot stone or tray — the cornmeal will help them slide easily.
Bake for 6–8 minutes, rotating halfway through, until golden and bubbling.

Presentation

Serve immediately with a drizzle of extra virgin olive oil and a scattering of fresh basil. Pair with a crisp green salad or chilled Italian lager.

Notes

Chef’s Notes

Honey for Crispness: The natural sugars in honey caramelise during baking, enhancing browning and adding gentle flavour. It also helps yeast activity, improving dough rise and chewiness.
Fermentation Magic: The overnight rest allows the dough to develop a tangy complexity, better texture, and easier digestibility.
Storage Tip: Par-cooked bases can be stacked (with parchment between each) and stored chilled or frozen for quick pizzas any time.
Toppings: Keep them light — a balance of sauce, cheese, and one or two extras such as roasted peppers, olives, or anchovies prevents sogginess.
Technique Tip: Always check that the pizza slides freely on your paddle before transferring to the oven. A light dusting of cornmeal or semolina makes all the difference.
Alternative Cooking: For stovetop versions, cook one side in the skillet, flip, add toppings, and finish under a hot grill (broiler).

Nutrition

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Pizza Margherita (Cast-Iron Skillet Method)