Cast Iron Margherita Pizza

An irresistibly crisp, golden crust with blistered mozzarella and a bright, garlicky tomato base—made easily at home without a pizza oven.

Ingredients

• 1 (250g/9oz) store-bought pizza dough ball
• 1/2 cup (120g) crushed tomatoes (or passata)
• 1 tbsp extra virgin olive oil, plus 1 tsp for drizzling
• 1 small garlic clove, finely grated (or minced)
• 1/2 tsp dried oregano
• 1/2 tsp sugar (optional, to round out acidity)
• 1/2 tsp fine salt (plus more to taste)
• 200g / 7oz mozzarella, sliced or torn into chunks (pat dry if very wet)
• 8–12 fresh basil leaves
• Freshly ground black pepper
• 1 tbsp semolina or flour (for shaping; optional but helpful)

Method

• 1

  Step 1: Preheat pan + oven

  Place a 10–12 inch cast iron skillet on the middle rack and preheat the oven to **260°C / 500°F** (or as hot as it goes) for **at least 10 minutes**. A screaming-hot pan is the key to a crisp, browned base.

• 2

  Step 2: Make the quick pizza sauce

  In a bowl, mix **crushed tomatoes, 1 tbsp olive oil, garlic, oregano, sugar (if using), and salt**. Taste and adjust salt; it should be a touch saltier than you think because it’s spread thin.

• 3

  Step 3: Shape the dough

  Lightly flour your bench (use **semolina/flour** if you have it). Press the dough from the center outward, leaving a slightly thicker rim. Stretch into a **10–11 inch** round. If it springs back, rest it **5 minutes**, then stretch again.

• 4

  Step 4: Load the skillet (carefully!)

  Using oven mitts, remove the hot skillet and place it on the stove over **medium heat**. Drizzle in **1 tsp oil** and swirl. Lay the dough into the skillet (it should sizzle faintly). Cook **60–90 seconds** until the bottom just starts to set and small bubbles appear.

• 5

  Step 5: Sauce + cheese

  Spread the sauce thinly over the base, leaving a **1–2 cm / 1/2 inch** border. Scatter the mozzarella evenly (don’t overdo it in the center—too much cheese can make the pizza soggy).

• 6

  Step 6: Bake until blistered

  Transfer skillet to the oven and bake **8–10 minutes**, until the crust is deep golden and the cheese is melted with browned spots. If you want more color on top, switch to **broil/grill for 30–60 seconds** at the end—watch closely.

• 7

  Step 7: Finish and serve

  Rest **2 minutes**. Top with basil, a drizzle of olive oil, and black pepper. Slice and serve hot.

Tips

• **No cast iron?** Use a heavy ovenproof skillet, or bake on a preheated sheet pan (still preheat it for best crisping).
• **Wet mozzarella tip:** Pat slices dry with paper towel to avoid a watery pizza.
• **Make-ahead:** Mix the sauce up to **3 days** ahead and refrigerate. Dough can be stretched and held on parchment for **15 minutes** while the oven heats.
• **To serve with:** A simple green salad with olive oil, salt, and pepper is perfect alongside this pizza.

Nutrition (per serving, estimate)