Name: Cast-Iron Skillet Pizza Margherita
Total time: 1 h
Ingredients: 1 (28-ounce) can whole peeled tomatoes , drained with juice reserved; 1 tablespoon extra-virgin olive oil; 1 teaspoon red wine vinegar; 2 garlic cloves , minced; 1 teaspoon dried oregano; 1/4 cup extra-virgin olive oil; 1 pound pizza dough , room temperature; 12 ounces fresh mozzarella cheese , sliced ¼ -inch thick; 2 tablespoons chopped fresh basil

Why This Recipe Works

Getting crisp pizza crust from your oven can be a challenge, but with just a few tweaks and the right tools, you'll have homemade pizza that's miles better than offerings from the freezer case or the delivery guy. We started by rolling out pizza dough thinly and then gently pressing it into our cast-iron skillet. Heating the pizza dough in the skillet on the stove gave our crust a jump start before going into the oven. Once in the oven, the skillet functioned like a pizza stone and crisped up our crust perfectly in just minutes. Our simple, classic pizza toppings—pizza sauce, mozzarella cheese, and basil—allowed our crust to really shine.

Before You Begin

This recipe was developed using our Classic Pizza Dough. You will have leftover pizza sauce.

Instructions

Adjust oven rack to upper-middle position and heat oven to 500 degrees. Process tomatoes with oil, vinegar, garlic, and oregano in food processor until smooth, about 30 seconds. Transfer mixture to 2-cup liquid measuring cup and add tomato juice until sauce measures 2 cups. Season with salt and pepper to taste. (Sauce can be refrigerated for up to 1 week or frozen for up to 1 month.)

Grease 12-inch cast-iron skillet with 2 tablespoons oil.

Place dough on lightly floured counter, divide in half, and cover with greased plastic wrap. Press and roll 1 piece of dough (keeping remaining dough covered) into 11-inch round. Transfer dough to prepared skillet and gently push it to corners of pan. Spread 1/2 cup sauce over surface of dough, leaving 1/2-inch border around edge. Top with half of mozzarella.

Set skillet over medium-high heat and cook until outside edge of dough is set, pizza is lightly puffed, and bottom crust is spotty brown when gently lifted with spatula, 2 to 4 minutes. Transfer skillet to oven and bake until edge of pizza is golden brown and cheese is melted, 7 to 10 minutes.

Using potholders, remove skillet from oven and slide pizza onto wire rack using spatula; let cool slightly. Sprinkle with 1 tablespoon basil, cut into wedges, and serve. Being careful of hot skillet, repeat with remaining 2 tablespoons oil, dough, ½ cup sauce sauce, mozzarella, and 1 tablespoon basil. (Reserve remaining sauce for another use.) Cut into wedges and serve.