Tag Archives: pizza

Cast Iron Margarita

Cast Iron Pan Margarita Pizza

This recipe is for a 12 inch pan. Smaller pan = less dough. I buy my dough ready made for a nearby pizzeria. Here’s a link to a recipe if you want to do it yourself. I don’t buy jarred marinara sauce. It’s too easy to make. There’s a recipe at the bottom of this page.
Cast Iron Pan Margarita Pizza
  • 1 lb. pizza dough
  • Olive oil
  • Salt and black pepper
  • 3 oz. marinara sauce
  • Fresh mozzarella
  • Fresh basil
Start by heating the oven to 500 degrees. Flatten and shape the dough to fit the round pan. Pre-heat the pan so it’s hot but not smoking. Spray or brush the pan with olive oil. Place the dough in the pan and stretch it across the bottom and up the sides. Touch the dough, not the pan – it’s hot.
Brush the dough with olive oil and sprinkle with salt and pepper. Place the pan on a burner at medium heat. Just when it starts to bubble pour on and spread the sauce. Place a few thinly cut slices of mozzarella on top, leaving some spaces so the red sauce shows. A Margarita should be red (tomato), white (mozzarella), and green (basil) like an Italian flag.Cast Iron Pan Margarita Pizza
Put the pan in the 500 degree oven for 10-15 minutes, until the cheese is melted. Remove from the over and scatter torn basil leaves over it while it’s still hot. Let it cool and slice.

Marinara Sauce for Pizza
  • 3 tbsps. olive oil
  • 1 garlic clove minced
  • Salt, black and red pepper to taste
  • 1 28 oz. can of pureed San Marzano tomatoes
Put the oil in a pan on low heat and lightly saute the garlic. Add the salt and pepper. Don’t let the garlic brown. Pour in the tomatoes, stir and simmer for 25-30 minutes.
That’s marinara sauce – easy, right? You can also make this with crushed tomatoes but puree is better for pizza. After you use 3 ounces for the pizza you’ll have enough left for to serve with a pound of pasta.

Cast Iron Pan Margarita Pizza

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New York’s Original Ray’s Pizza

New York’s  Original Ray’s Pizza
I grew up on Mott Street, just around the corner from Ray’s Pizzeria. It was a few doors from where my grandmother lived on Prince Street. I remember when it opened, in the same storefront where my barber, Luca, had his shop. Luca retired and Rayfie opened his pizzeria and eventually made it larger with an expanded the menu. It was great having a good pizzeria so close to where I lived.
For years, in New York, there’s been a dispute about which “Ray’s” pizza was the first one. It’s gone now, but based on my experience and backed-up by this old New York Times article, the “Original” was Rayfie Cuomo’s on Prince Street. I hope this settles some arguments.


For the whole NYT article – click here.

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Robert Iulo at Yelp