Description
A smoky, charred Margherita pizza made in a cast iron skillet on the grill, featuring a crispy garlic butter crust and fresh mozzarella.
Ingredients
Scale
- 500g (3 3/4 cups) High-Protein Bread Flour
- 325ml (1 1/3 cups) Warm Water (105°F/40°C)
- 7g (2 1/4 tsp) Instant Yeast
- 10g (1 1/2 tsp) Fine Sea Salt
- 15ml (1 tbsp) Olive Oil
- 400g (14 oz) San Marzano Tomatoes
- 250g (9 oz) Fresh Mozzarella, drained and torn
- 100g (1 cup) Shredded Low-Moisture Mozzarella
- 15–20 Fresh Basil Leaves
- 30g (2 tbsp) Softened Unsalted Butter
- 1 small clove Minced Garlic
- Pinch of Salt (for garlic butter)
Instructions
- In a large bowl, combine flour, yeast, and salt. Make a well and add warm water and olive oil. Mix until a shaggy dough forms.
- Knead dough on a floured surface for 5-7 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise for 1-2 hours until doubled.
- Preheat grill to high heat (450-500°F). Crush San Marzano tomatoes by hand with a pinch of salt and olive oil for the sauce.
- Punch down risen dough and stretch into a 10-11 inch circle, keeping edges thick. Transfer to parchment paper or a floured peel.
- Brush the outer rim of the dough with the mixture of softened butter, minced garlic, and salt.
- Place an empty 12-inch cast iron skillet on the grill over direct heat for 5-7 minutes until smoking hot.
- Carefully transfer dough into the hot skillet. Add tomato sauce, leaving a 1-inch border, and sprinkle with mozzarella.
- Close the grill lid and cook for 8-10 minutes, rotating the skillet every 3-4 minutes for even charring.
- Remove from grill, immediately top with fresh basil leaves, and let cool for 2 minutes before slicing.
- Serve with extra olive oil if desired.
Notes
Ensure the cast iron skillet is smoking hot before adding dough to prevent sticking. Drain fresh mozzarella well to avoid a soggy pizza. Add basil after cooking to prevent burning. For a chewier crust, use bread flour and consider cold fermenting the dough for 24-48 hours.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of pizza
- Calories: 450
- Sugar: 4
- Sodium: 600
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 55
- Fiber: 3
- Protein: 18
Keywords: cast iron pizza, grilled pizza, margherita pizza, garlic butter crust, smoky pizza, summer recipes, homemade pizza