Easy Skillet Margherita Pizza

This skillet Neapolitan Margherita pizza brings authentic Italian flavor to your home in just 13 minutes. The iconic thin, soft crust with crisp exterior pairs perfectly with simple, fresh toppings for a quick weeknight dinner that tastes like it came from a wood-fired pizzeria.

I discovered this technique during quarantine when pizza cravings hit hard but takeout wasn't an option. My family now requests this weekly and prefers it to delivery pizza because the crust has that perfect chew you can only get from freshly made dough.

Ingredients

• Pizza dough: 250 grams provides the perfect amount for an 8 inch pizza with the ideal thickness
• Pizza sauce: 1/4 cup choose a quality sauce or make your own for best flavor
• Fresh mozzarella cheese: 1/4 cup sliced not shredded as fresh mozzarella melts differently creating authentic pools of creamy cheese
• Fresh basil leaves: 4 to 5 adds that signature aromatic quality essential to true Margherita pizza

Step-by-Step Instructions

Preheat Your Equipment:

Turn broiler to high and heat cast iron skillet over medium high heat until very hot. This dual heating approach mimics the intense heat of wood fired ovens giving you that authentic Neapolitan crust with home equipment.

Shape The Dough:

Transfer dough to floured surface and gently press into an 8 inch circle with your fingertips. Avoid using a rolling pin which removes air bubbles needed for that perfect texture. The dough should be thin in the center with slightly thicker edges.

Assemble And Cook Stovetop:

Place shaped dough in hot skillet and quickly add sauce spreading evenly across surface. Arrange mozzarella slices and basil leaves on top. Cook for 5 minutes until bottom crust begins browning and bubbling. This creates the critical base structure before broiling.

Finish Under Broiler:

Transfer skillet directly to preheated broiler for 3 minutes watching carefully to avoid burning. The intense top heat creates those signature charred bubbles and blisters while melting the cheese to perfection. The color should be spotty golden to dark brown.

Serve Fresh:

Remove skillet from oven and transfer pizza to cutting board. Slice into 4 to 6 pieces while hot and serve immediately for best texture and taste. The crust will be at its perfect crisp exterior soft interior state right after cooking.

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My favorite part of this pizza is watching the crust bubble and char under the broiler. It reminds me of watching pizzaiolos work their magic in Naples during my honeymoon. That first bite always transports me back to those cobblestone streets and tiny pizzerias.

The Cast Iron Advantage

Using a cast iron skillet creates the optimal cooking environment for pizza. The heavy metal retains and distributes heat evenly, creating a crust that cooks thoroughly without burning. Cast iron can safely transition from stovetop to broiler, eliminating the risky transfer of partially cooked dough. If you maintain your cast iron properly, it develops a natural nonstick surface perfect for pizza making. For those without cast iron, a regular skillet works but requires carefully transferring the pizza to a baking sheet for broiling.

Dough Matters

Making your own pizza dough elevates this recipe considerably. Homemade dough develops better flavor through fermentation and creates superior texture. Sourdough pizza dough adds complex tangy notes that complement the simple toppings. Store bought dough works in a pinch but often contains preservatives that affect texture. Allow cold dough to come to room temperature before shaping for easier handling. The ideal dough feels springy and slightly tacky but not sticky when properly prepared.

Topping Variations

While traditional Margherita uses only sauce, mozzarella and basil, this cooking method works beautifully with variations. Try adding thinly sliced mushrooms, cherry tomatoes, or prosciutto added after cooking. Drizzle with quality olive oil, fresh cracked pepper or red pepper flakes just before serving. Experiment with different cheese combinations like adding a sprinkle of pecorino or gorgonzola alongside the mozzarella. Keep toppings minimal and thinly sliced to maintain the quick cooking time and avoid weighing down the delicate crust.

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Recipe FAQs

→ Can I use store-bought pizza dough?

Yes, you can use store-bought pizza dough, though homemade dough (either sourdough or commercial yeast) will provide superior flavor and texture. The key is ensuring the dough is at room temperature before stretching.

→ What if I don't have a cast-iron skillet?

If you don't have a cast-iron skillet, you can start the pizza in a regular oven-safe skillet, then carefully transfer it to a parchment-lined baking sheet before placing under the broiler.

→ How do I prevent the pizza from sticking to the skillet?

Make sure your dough is properly floured before placing it in the skillet. The hot surface of the skillet will quickly create a barrier that prevents sticking. Don't add oil to the skillet as it isn't necessary for this technique.

→ Can I add other toppings to this pizza?

While traditional Neapolitan Margherita pizza features just sauce, mozzarella and basil, you can add minimal additional toppings. Keep in mind that too many toppings, especially wet ones, may prevent proper cooking of the crust.

→ Why does my pizza need to go under the broiler?

The broiler mimics the intense top heat of a pizza oven, creating those characteristic blisters and char marks on the crust and melting the cheese quickly. This dual-cooking method creates authentic Neapolitan texture without a pizza oven.

→ Is this pizza really ready in just 13 minutes?

Yes! The actual cooking time is only 8 minutes (5 minutes on stovetop plus 3 minutes under the broiler), with about 5 minutes of prep. Having ingredients ready before starting will ensure you meet this timeframe.