Pizza night just got a whole lot easier with this cast iron skillet pizza! This foolproof pizza-making method yields a golden, fluffy thin or thick crust using homemade or storebought pizza dough.
After a few months of making pizza in a cast iron skillet, I'm a firm believer that it is the best way to make pizza at home without any fancy equipment!
I've made pizza on a pizza stone and on a sheet pan, and cast iron pizza is hands down the easiest and most foolproof method to make crisp, golden, and fluffy pizza.
I'm serious about making approachable baking recipes, which is why I also include a recipe for homemade pizza dough here. Just like my top-rated oil pie crust and galette dough, my pizza dough is a time-tested recipe.
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Why this recipe works
- Homemade or storebought pizza dough: I include my go-to recipe for 2-hour pizza dough, but this recipe works just as well with storebought dough.
- Thick or thin-crust pizza: One batch of my homemade pizza dough makes three thin-ish crust pizzas or two thick-crust pizzas.
- No floppy pizza! The rolled-out pizza dough is cooked in the cast iron skillet for just 2-3 minutes before baking. This browns the base of the pizza, which results in a crisp slice. No floppy pizza here!
- Versatile: My cast iron pizza recipe uses shredded mozzarella and green peppers, but the glory of this recipe is that you can use any type of sauce or toppings.
Ingredients
- Pizza dough: Storebought pizza is typically about 1 pound. This will make one thick-crust pizza in a 12-inch cast iron skillet. See below for tips on making thinner pizzas.
- Marinara sauce: Choose your favorite brand of marinara sauce.
- Shredded mozzarella cheese: Classic pizza cheese. Feel free to use vegan mozzarella to make this recipe dairy-free.
- Fresh oregano: I highly recommend adding a sprinkle of freshly chopped oregano to the pizza after baking, but dry oregano also works. It just takes the pizza to the next level.
- Green peppers: Feel free to use any variety of peppers. They do not need to be sauteed before adding to the pizza.
Step-by-step instructions
For the pizza dough
Note: You can just use a ball of store-bought dough if you don't want to make your own pizza dough. Just skip down the cast iron pizza section below.
- In a stand mixer or large bowl, combine the warm water (it needs to be 105-110F degrees), instant yeast, sugar, olive oil, salt, and 1 cup of flour. Using the dough hook attachment or a large spoon, stir until the flour is combined.
- Stir in the remaining flour, 1 cup at a time, until a shaggy dough forms.
- Knead the dough either in the mixer or by hand until smooth and elastic, about 8 minutes.
- Transfer the dough to a lightly oiled bowl. Cover with a towel and let rest until doubled in size, about 1 ½ hours. Note that the time to double in size varies based on room temperature. Check the dough at 1 hour, using the remaining 30 minutes if needed.
For the cast iron pizza
Note: If using my recipe for pizza dough, divide the pizza into two or three equal pieces after rising. Two pieces create a thick pizza and three create a thinner pizza (pictured below). If using store-bought, just cut the ball in half to make the thinner pizza.
- Roll out the dough: On a clean, lightly floured surface, roll out the pizza dough into a 12-inch circle. Roll from the center of the dough, working in a clockwise fashion. Leave a lip at the edge to form the crust.
- Transfer the dough: Preheat a 12-inch cast iron skillet over medium heat. Drizzle with 1 to 2 tablespoons of olive oil, brushing the oil up the sides of the skillet. Once hot, carefully transfer the pizza dough to the skillet. If the dough isn't touching the edges of the pan, carefully use a pizza roller to push it to the edge.
- Cook the dough: Let cook for just 2 to 3 minutes. The dough will develop a few bubbles on the surface. Top with marinara sauce, brushing it to almost the edges of the skillet. Top with half of the cheese and half of the peppers. Then top with the remaining cheese and peppers.
- Bake the pizza: Bake at 500F for 12-14 minutes, or until the sauce is bubbling and the cheese is golden. Remove from the oven and garnish with fresh chopped oregano, red pepper flakes, and freshly ground black pepper.
The best type of skillet
I recommend using a 12-inch cast iron skillet. My skillet is Lodge brand, which is the most common skillet brand. They sell pre-seasoned skillets, which are a great option for anyone intimated by seasoning a skillet.
Cast iron skillets work so well for pizza because they can get really hot and hold heat very well.
Other recommended equipment:
- Pastry brush: This makes spreading oil across the edges of the cast iron skillet easier. It also makes brushing sauce on pizza dough easier.
- Pizza/pastry roller: This is a game changer for rolling out pizza. It's much easier to wield than a large rolling pin, and it's easy to clean. I highly recommend this for frequent pizza makers.
- Silicon mat: I use this for almost all of my baking. The silicon surface makes removing pizza dough after rolling very easy, but I also use it to make sweet potato biscuits.
Expert tips
- For super thick-crust cast iron pizza: Use one serving of pizza dough from the store (1 pound) or half of one recipe for pizza dough.
- For thinner-crust cast iron pizza: Use ½ of a ball of store-bought pizza dough or divide one recipe of pizza dough into three equal balls of dough.
- Grease the skillet: Make sure to oil the cast iron skillet, even if it's well-seasoned. This makes the dough release extremely easily from the skillet.
- Toast the dough before baking it. The dough should be bubbling in the skillet. This makes it so that the bottom of the pizza is golden and not floppy!
- Roll out the dough before transferring it to the cast iron skillet. The dough can be rolled out a little more in the skillet, but it will begin to cook as soon as it touches the hot cast iron.
- Bake at 500F: Bake the pizza at the highest oven temp possible. This is usually 500F. A hot oven allows the pizza to brown and puff up without overcooking the inside of the crust.
- If using storebought pizza dough, let it first sit on the counter for 30 minutes to come to room temperature. This makes it easier to work with and keeps the dough from springing back into place as you roll it.
Storage tips
Leftovers: Leftover pizza keeps for 4 to 5 days. Let cool before storing in an airtight container in the fridge.
Reheating: Use the cast iron skillet to reheat individual slices of pizza. Simply heat the skillet to medium heat, then add a slice or two. Cover with a lid to melt the cheese in just 2 to 3 minutes.
Freezing: This pizza freezes well! Just let it cool to room temperature before transferring to an airtight freezer container. Frozen pizza can be reheated in a cast iron skillet, just add a few extra minutes of cooking time.
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📖 Recipe
Cast Iron Skillet Pizza
- pizza/pastry roller optional
- silicon mat optional
Ingredients
For the pizza
- 1 pound pizza dough
- 1 to 2 tablespoons canola oil
- ¾ cup marinara sauce
- 1 ½ cups shredded mozzarella cheese
- 1 small green bell pepper sliced
- fresh chopped oregano, red pepper flakes, and freshly ground black pepper, for garnishing optional
For the dough
- 1 ½ cups warm water 105-110F
- 1 packet (2 ¼ teaspoon) Instant yeast
- 2 teaspoons granulated sugar
- 2 tablespoons olive oil canola oil also works
- 1 teaspoon table salt
- 4 ½ to 5 ½ cups all-purpose flour
Instructions
To make the pizza
- If using storebought dough: One pound of dough makes one super thick crust pizza or two thinner pizzas. For the thinner pizzas, cut the dough ball in half. If using my dough recipe: Cut the raised dough in half for super thick crust, or cut into thirds for 3 thinner crust pizzas (the pizza pictures in the post use my homemade thinner crust dough).
- If using storebought pizza dough, let it sit on the counter for 30 minutes to allow it to come to room temperature.
- Preheat the oven to 500F.
- On a clean, lightly floured surface, roll out the pizza dough into a 12-inch circle. Roll from the center of the dough, working in a clockwise fashion. Leave a ½-inch lip at the edge to form the crust.
- Preheat a 12-inch cast iron skillet over medium heat. Drizzle with 1 to 2 tablespoons of olive oil, brushing the oil up the sides of the skillet. Once hot, carefully transfer the rolled out dough to the skillet. If needed, carefully roll out the dough more to touch the edges of the pan.
- Let cook for just 2 to 3 minutes. The dough will develop a few bubbles on the surface. Press down on any extra-large bubbles to release steam.
- Top with ¾ cup marinara sauce, brushing it to almost the edges of the skillet. Top with half of the cheese, then half of the peppers. Then top with the remaining cheese and peppers.
- Bake at 500F on the middle oven rack for 12-14 minutes, or until the sauce is bubbling and the cheese is golden. Remove from the oven and garnish with fresh chopped oregano, red pepper flakes, and freshly ground black pepper, to taste.
To make the dough (optional)
- In a stand mixer or large bowl, combine the warm water, instant yeast, sugar, olive oil, salt, and 1 cup of flour. Using the dough hook attachment or a mixing spoon, stir until the flour is combined.
- Stir 3 ½ more cups of flour, 1 cup at a time, until a shaggy but workable dough forms. Add the remaining ½ to 1 cup of flour, as needed.
- Knead the dough, either in the mixer or by hand, until smooth and elastic, about 8 minutes.
- Transfer the dough to a lightly oiled bowl. Cover with a clean towel and let rest until doubled in size, about 1 ½ hours. Note that the time to double in size varies based on room temperature. Check the dough at 1 hour. Once doubled in size, punch the dough down and use per recipe instructions.
Notes
- About this recipe: The recipe and toppings are written for one thick-crust pizza (one pound storebought dough or ½ homemade dough recipe).
- Sauce: I use store-bought marinara sauce. The sauce does not need to be simmered before brushing it onto the pizza.
- Variations: This recipe works with any type of sauce, cheese, and toppings. Feel free to get creative!
- Skillet: I use a 12-inch Lodge cast iron skillet. If using a smaller skillet, note that the dough will have a thicker crust.
- Reheating: Use the cast iron skillet to reheat individual slices of pizza. Simply heat the skillet to medium heat, then add a slice or two. Cover with a lid to melt the cheese in just 2 to 3 minutes.
- Freezing tips: Pizza dough freezes well. Just let it thaw overnight in the fridge before using it and make sure to let it rest at room temperature for 30 minutes before rolling it out.
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