Cast-Iron Skillet Pizza Margherita

Ingredients

• 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

Method

1. 1

   Make the dough

   Stir the flour, yeast and fine sea salt together in a bowl, then add the water and 1 tbsp of the olive oil. Mix to a shaggy dough, then knead on a lightly floured worktop for about 8 minutes until smooth and elastic.

   8 min · until smooth and elastic

   Using: Mixing bowl, Digital scale

2. 2

   Sauce and toppings

   Tip the tinned tomatoes into a bowl and crush with your hands. Grate or finely mince the garlic into the tomatoes with the oregano and a pinch of the flaky salt. Tear the mozzarella into bite-size pieces and let it drain on kitchen paper so it doesn't turn the base soggy.

   Using: Mixing bowl, Grater / microplane

3. 3

   Rest the dough, covered, while the oven and grill heat to their hottest setting. Put a rack in the top third of the oven.

   10 min · until the oven reaches temperature

4. 4

   Shape and blitz the base

   Divide the dough in half and stretch each piece into a rough 20cm round on a piece of baking paper. Heat a cast-iron skillet over the highest heat, rub with the remaining 1 tbsp olive oil, and slide the first base in dough-side down.

   1½ min · until blistered and dark in spots

   Using: Skillet

5. 5

   Flip the base, spoon over half the sauce and scatter half the mozzarella on top. Transfer the whole skillet to the oven under the grill.

   3 min · until the cheese melts and the rim chars

   Using: Skillet, Wooden spoon

6. 6

   Slide the pizza out, scatter with half the basil leaves and a pinch of flaky salt, and serve. Repeat with the second base.

   Using: Skillet