Cast Iron Skillet Pizza

Cheese and green pepper pizza in a cast iron skillet next to a red-checked cloth.

5 from 2 votes

This is the absolute best way to make pizza at home! Cast iron skillets hold heat well, resulting in fluffy and golden pizza crust.

Prep Time10

Cook Time15

Resting Time30

Total Time25

Course: Main Course

Cuisine: American

Diet: Vegetarian

Servings: servings (2 slices each)

Calories: 601kcal

Author: Cassidy Reeser, MS, RD

Equipment

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.

Video

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.

Nutrition