Name: Cast Iron Margherita Pizza
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 batch pizza dough (homemade or store-bought); 2 tbsp olive oil; 1/2 cup pizza sauce; 6 oz fresh mozzarella cheese, sliced; Fresh basil leaves; 1 tbsp cornmeal (for dusting pan); Optional: pinch of salt and red pepper flakes

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Why You’ll Love Cast Iron Margherita Pizza Recipe

You’ll love this recipe because it gives you the best of both worlds: the comfort of homemade pizza with the rustic charm of cast‑iron cooking. The skillet helps develop a beautifully crisp crust that you don’t always get from a regular baking sheet. The toppings are simple yet flavorful — fresh mozzarella, basil, tomato — so you can taste each element clearly. It’s easy enough for a weeknight treat but special enough for a weekend dinner with friends or family.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
FOR THE CRUST

1 1/2 cups all‑purpose flour
2 tsp sugar
3/4 tsp salt
1 1/8 tsp instant or regular yeast
1 tbsp + 1½ tsp olive oil
1/2 cup warm water
2 tbsp cornmeal (for the pan)

FOR THE TOPPINGS

1/2 cup marinara sauce (or more, if desired)
Fresh mozzarella cheese (amount to taste)
1/4 lb cooked sausage (optional)
1/2 a tomato, thinly sliced
Salt & pepper, to taste
Fresh basil leaves
Parmesan cheese, to finish

Directions

Make the dough: Mix all the crust ingredients except the cornmeal together until a dough forms. Knead briefly on a lightly floured surface until smooth. Place in a bowl, cover, and let rise in a warm place for about 30 minutes.
Prepare the pan: Grease a 10‑inch cast‑iron skillet with olive oil. Sprinkle the cornmeal in the skillet to give the crust a nice texture on the bottom. Preheat your oven to 450 °F (about 232 °C).
Pre‑bake the crust: After the dough has risen, roll it out into an 11‑inch circle. Press it gently into the prepared skillet. Bake the crust for 4‑5 minutes.
Add toppings and bake: Remove the skillet from the oven. Spread the marinara sauce over the crust, add chunks of fresh mozzarella, sprinkle a little salt and pepper, and add the cooked sausage. Return to the oven and bake for another 4‑5 minutes, or until the cheese starts to melt. Then remove briefly, place tomato slices on top, and bake for an additional 5 minutes.
Finish and serve: Remove from oven, top with fresh basil leaves and a generous sprinkle of parmesan cheese. Serve immediately while hot.

Servings and timing

Servings: Approximately 6 slices (serves about 3 – 4 people)
Timing:

Prep time: ~15 minutes
Cook time: ~15 minutes
Resting/first‐rise time: ~30 minutes
Total time: ~60 minutes including rise.

Variations

Omit the sausage for a vegetarian version and stick strictly with the classic Margherita toppings (tomato, fresh mozzarella, basil).
Use a different cheese blend — e.g., add shredded provolone or fontina for a richer melt.
Experiment with the sauce: use a fresh tomato slice base instead of marinara for a more authentic Margherita feel.
Make it spicy: add red pepper flakes or sliced hot pepper on top.
Use whole‑wheat flour or a mix of flours for the crust to make it a bit more wholesome.

Storage/Reheating

Leftovers can be stored in the refrigerator for up to 2 days in an airtight container. To reheat, place the slice in a preheated oven (about 375 °F / 190 °C) for 5‑8 minutes until the cheese is melty and the crust is crisp again. Avoid the microwave if you want to keep the crust crisp.

FAQs

1. How do I know when the crust is done?

You’ll know the crust is done when the edges are golden‑brown and crisp, and the bottom is firm enough to slide onto a cutting board without collapsing. The cheese should be melted and lightly browned in spots.

2. Can I use store‑bought pizza dough instead of making dough from scratch?

Yes — absolutely. If you’re short on time, a good quality store‑bought dough works well. Just press it into the skillet, and adjust the baking time slightly if it starts thicker or thinner than your dough.

3. My skillet crust bottom burned before toppings were done. What went wrong?

This can happen if your oven rack is too low, making the bottom cook too fast, or if the skillet was over‑preheated. Try raising the oven rack a little, reducing pre‑baking time of the crust, or lowering the oven temperature by 10‑15 °F.

4. How can I prevent the pizza from getting soggy under the toppings?

Make sure your dough is par‑baked (i.e., baked briefly before adding toppings) so the bottom sets. Use sliced tomatoes that are well drained or patted dry, and avoid adding too many high‑moisture toppings at once.

5. Can I use a non‑cast‑iron pan instead?

You can, but cast iron is ideal thanks to its even heat and ability to crisp the crust from the bottom. If you use another oven‑safe heavy pan (like carbon steel or heavy‑gauge stainless), preheat it well and follow similar steps.

6. Can I freeze the pizza for later?

Yes — slice and wrap individual portions in plastic wrap and store in a freezer bag for up to 1 to 2 months. Thaw in the fridge overnight, then reheat in the oven until heated through and crisp.

7. What if I don’t have fresh basil?

You can substitute with a handful of arugula tossed on top after baking, or use dried Italian herbs (though fresh basil gives far better flavor and aroma).

8. Is it okay to add extra toppings like mushrooms or peppers?

Yes — you can customize freely. Just make sure any added vegetables are pre‑cooked or sufficiently drained (especially mushrooms or peppers) so they don’t release too much moisture.

9. How thin or thick should the crust be?

The crust here is somewhere between thin and thick — it’s not ultra‑thin like a Neapolitan, nor deep dish; it’s hand‑tossed style with crisp edges and soft center. If you like thinner crust, stretch the dough further and use a larger skillet or thinner layer.

10. What temperature is best for baking?

Around 450 °F (232 °C) is recommended for this recipe, which gives a crisp crust without burning. If your oven goes higher and you’re comfortable, you could try 475 °F (245 °C), but watch closely since cast iron carries heat very well.

Conclusion

This Cast Iron Margherita Pizza brings together simplicity and premium flavor: a crisp, golden‑bottomed crust baked in a skillet, quality toppings like fresh mozzarella and basil, and the charm of homemade pizza done right. Whether for a cozy cooking night or a lively gathering, this recipe delivers an impressive result without over‑complicating things. Try it, customize it, and enjoy the delicious reward of skillet‑baked pizza perfection.