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Cast-Iron Skillet Pizza Margherita
40 min · 25 min hands-on
0 of 11 checked.
250
g
strong white bread flour
1
tsp
fast-action yeast
1
tsp
fine sea salt
160
ml
lukewarm water
2
tbsp
olive oil
200
g
tinned chopped tomatoes
1
garlic clove
½
tsp
dried oregano
125
g
mozzarella (low-moisture)
1
handful
fresh basil leaves
a pinch
flaky salt
You’ll need
Mixing bowl
Digital scale (optional)
Grater / microplane
Skillet
no skillet? Wok works
Wooden spoon
Chef's knife (optional)
no chef's knife? Santoku or Vegetable knife (nakiri) works