How To Make Pizza Margherita (On A Cast-Iron Griddle)

Home » COOK » Recipes » International Recipes » Italian » How To Make Pizza Margherita (On A Cast-Iron Griddle)

Who doesn’t love the Classic Pizza Margherita? It is the perfect accompaniment to family pizza night or casual gatherings with friends. Plus, if you have the time and inclination you can make the dough from scratch for ultimate bragging rights!

Topped with tomatoes and the delectable combination of creamy mozzarella and fragrant basil, the classic Margherita is guaranteed to please everyone.

Cooked pizza on a wooden board, with a slice being lifted up. Text overlay says"Pizza Margherita (Cast-Iron Recipe)". Similar photos of the recipe from various angles are used throughout but with different text overlays unless otherwise described.

Affiliate Disclosure
I have included affiliate links to useful products and services related to the topic of this post.
This post contains affiliate links, and I will be compensated if you make a purchase after clicking on my links.
As an Amazon Associate, I earn from qualifying purchases.
Read Full Disclosure Policy

How To Make Pizza Margherita

The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions; to ensure that you have all the ingredients and equipment required, and to understand the steps and timings involved.

Everyone loves pizza right? I mean, I know we do! But take-out pizza is so expensive (at least I think it is) and homemade is always a million times better than anything you can get from your local pizza delivery place.

Making pizza dough from scratch is not that difficult, and this recipe makes enough dough to make two medium-crust pizzas (or three thin-crust pizzas) on a 10½-inch square cast iron griddle.

If that is too much dough for your needs, you can wrap the dough well in a couple of layers of plastic wrap to prevent it from drying out then refrigerate (for up to one week) or freeze (for up to three months) for later use. To defrost the dough, place it in the fridge for at least 8 to 12 hours, maybe even up to 24 hours. Then allow it to come to room temperature for about an hour before use.

This Pizza Margherita recipe is a classic, and the ingredients used represent Italy’s flag with its ripe red tomatoes, white mozzarella cheese, and fresh green basil. This attractive combination of simple, yet delicious, ingredients explains why it is a favorite of pizza lovers everywhere!

This version combines all of the above with a well-seasoned cast-iron cooking surface and a super-hot oven (the highest your oven can go!) to deliver a delightfully crispy crust with a soft, but not overly chewy, interior.

Once you’ve made pizza this way, you’ll never want to buy take-out again!

Cast Iron Pizza Margherita

Ingredients & Equipment Used In This Recipe

While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients (and equipment) needed for this recipe have been listed below and linked to Amazon or other stores if available online.

It does not include staple ingredients such as oil, salt, and pepper, as you’re likely to have those in your kitchen already. The complete list of ingredients with measurements is found in the recipe card.

Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. You can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).

Cast-Iron Margherita Pizza

More Recipes Using Cheese

One of the hero ingredients in this dish is cheese, so here are some more recipes using the same:

The Purple Pumpkin BlogLet’s stay in touch! Join The Pumpkin Patch and get notified when I share more delicious recipes!

More Pizza Recipes

Looking for more pizza to make? Check these recipes out next:

Recipe Tips

  • This recipe yields enough dough to make two medium-crust pizzas on the cast iron griddle shown. If preferred, the dough can be divided to create three thin-crust pizzas of this size. Unused dough can be wrapped tightly and refrigerated or frozen for later use.

How Do I Make Pizza Margherita?

Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.

How To Make Pizza Margherita

Cast Iron Pizza Margherita

Yield: 2-4
Prep Time: 20 minutes
Cook Time: 15 minutes
Additional Time: 1 hour
Total Time: 1 hour 35 minutes

Who doesn't love the Classic Pizza Margherita? It is the perfect accompaniment to family pizza night or casual gatherings with friends!

Serves: 2-4 per pizza*


For the Dough

  • 1½ cup very warm water (110˚-115°F / 43˚-46˚C)
  • 2¼ tsp active dry yeast
  • 1 tsp white or brown sugar
  • 1 tsp table salt
  • 3 Tbsp extra virgin olive oil, divided
  • 4 cups all-purpose (plain) flour, divided
  • Non-stick cooking spray

Toppings for One Pizza

  • ⅓ cup pizza sauce
  • 1 Tbsp. dried Italian seasoning
  • ½ Tbsp garlic powder
  • 3 small tomatoes, sliced**
  • 4 oz (115g) fresh Mozzarella, sliced
  • 3 oz (85g) low-moisture Mozzarella, shredded
  • 3 Tbsp fresh basil, sliced (+ small sprigs for garnish)
  • Crushed red pepper flakes, optional, for garnish


  1. To proof the yeast, add the warm water to a large bowl, followed by the yeast and sugar. Set aside for 10 minutes.
  2. Add salt and two tablespoons olive oil to the same bowl and stir to combine. Gradually add two-and-a-half cups flour, one-half cup at a time, stirring continually until the flour is thoroughly incorporated into the dough.

    Making Pizza Dough
  3. Sprinkle flour onto a clean work surface and lightly coat hands with additional flour. Drop the dough onto the prepared work surface and knead in remaining flour just until dough is no longer sticky.

    Making Pizza Dough
  4. Shape dough into a ball and add to a clean bowl sprayed with non-stick cooking spray. Cover the bowl with a towel and set aside in a warm place for one hour or until the dough doubles in size.

    Shaping the Pizza Dough

    Tip: It will take approximately 3½ cups of all-purpose flour for the dough to reach the correct consistency. (If the dough is still sticky at that point, work in a little more flour, one tablespoon at a time, just until no longer sticky). The additional flour in the ingredients list is for the work surface and your hands while working with the dough.
  5. When the dough is almost ready, place the top oven rack in the center position and pre-heat the oven to the highest it will go (475-500°F/240°C/Gas 9)
  6. Once the dough has doubled in size, punch it down with your lightly floured fist. After a couple minutes, divide the dough in half and roll out one half on a clean, well-floured surface until it is a little bit larger than the surface of your cast iron skillet or griddle.

  7. Transfer the dough to the cast iron griddle and stretch it with your fingers until it completely fills the space, and the outer perimeter is slightly thicker than the rest of the crust.

    Pizza Dough on Cast Iron Pan
  8. Brush remaining olive oil around the perimeter of the dough, as shown.

    Brushing Oil on Pizza Dough
  9. Then top the dough with the pizza sauce and spread into a thin, uniform layer up to the edge of the oil-brushed crust. Sprinkle the Italian seasoning and garlic powder on top of the sauce in an even, uniform layer.

    Adding Pizza Sauce & Herbs to Dough
  10. Arrange the sliced tomatoes and fresh Mozzarella cheese on top.

  11. Sprinkle with the low-moisture shredded Mozzarella and carefully place the pizza in the pre-heated oven for 12-15 minutes, or until the crust is golden brown and the cheese is brown and bubbly.

  12. Carefully remove from oven and cool for several minutes before topping with fresh basil and crushed red pepper flakes, if using.

    Tip: The pan will be very, very hot at this point, so use extreme caution while working around it.

    Cooked Cast Iron Pizza
  13. To serve, carefully slide the baked pizza to a clean cutting surface and slice into individual pieces. Enjoy!

    Cast Iron Pizza Margherita Recipe


*This recipe yields enough dough to make two medium-crust pizzas on the cast iron griddle shown. If preferred, the dough can be divided to create three thin-crust pizzas of this size. Unused dough can be wrapped tightly and refrigerated or frozen for later use.

**San Marzano tomatoes are often used for Pizza Margherita, partly because they are less watery than other varieties. If they are not available locally, you can substitute other plum tomato varieties, as well. If you are worried about a soggy crust, chop the tomatoes instead of slicing them and strain for excess liquid before placing on top.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 415Total Fat: 30gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 64mgSodium: 1282mgCarbohydrates: 14gFiber: 3gSugar: 5gProtein: 24g

This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

Did you make this recipe? Share it!

Tag The Purple Pumpkin Blog on Instagram with the hashtag #TPPBRecipes!

Make It A Full Meal

You’ve made the main dish, but what about the rest of the courses?

Here are additional recipes to make a full meal for a dinner party or special occasion:

There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!

Please share this post with your family and friends on social media – just use the buttons below! Your shares are how The Purple Pumpkin Blog grows and I am sincerely grateful every time you share something. ♥