Cast Iron Skillet Pizza

Easy Cast Iron Skillet Pizza

This cast iron skillet pizza is the closest thing to a wood-fired pizzeria pizza you can make at home without special equipment. The trick is a ripping-hot cast iron skillet and a 500°F+ oven: the skillet’s heavy base blasts the bottom of the crust with heat, giving you a golden, blistered bottom and a chewy, puffed rim — the kind of crust that never goes soggy in the middle, no matter how generous you are with the toppings.

The dough is a simple, no-fuss recipe that comes together in minutes (no kneading machine, no overnight rest), though a good store-bought dough works just as well if you’re short on time. One skillet, one hot oven, 30 minutes start to finish — this is the recipe that converts people to cast iron cooking.

What You’ll Need

A 10- to 12-inch cast iron skillet is the perfect vessel — it goes from stovetop to oven and holds heat like nothing else. If you don’t have one yet, see our guide to the best cast iron skillets to find the right one. A solid, affordable choice is the Lodge 12-inch cast iron skillet — pre-seasoned and ready to cook with.

• 10–12 inch cast iron skillet (oven-safe handle)
• Mixing bowl and a clean kitchen towel or plastic wrap
• Spatula or wooden spoon for the dough
• A little flour for dusting

Ingredients

Makes one 12-inch pizza · Prep: 15 min · Cook: 12–15 min · Total: 30 min

For the dough:

• 2¼ tsp active dry yeast (1 standard packet)
• 1 tsp granulated sugar
• ¾ cup warm water (105–115°F / 40–46°C — warm to the touch, not hot)
• 2 cups (250g) all-purpose flour, plus extra for dusting
• 1 tsp fine sea salt
• 2 tbsp olive oil, plus extra for the bowl and skillet

For the pizza:

• ½ cup pizza sauce (store-bought or homemade)
• 1½ cups (about 6 oz / 170g) low-moisture mozzarella, shredded or torn
• Toppings of choice: pepperoni, sliced mushrooms, bell peppers, red onion, cooked sausage, fresh basil
• Freshly grated Parmesan, for finishing (optional)

Instructions

1. Activate the yeast. Stir the sugar into the warm water, then sprinkle the yeast over the top. Let it stand 5–10 minutes until foamy and bubbly. If it doesn’t foam, the yeast is dead — start over with a fresh packet.
2. Make the dough. In a mixing bowl, combine the flour and salt. Pour in the foamy yeast mixture and 2 tablespoons of olive oil. Stir with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface and knead 4–5 minutes, until smooth and slightly tacky. (Alternatively, use a store-bought pizza dough ball and skip to step 4.)
3. Rise. Shape the dough into a ball, place it in a lightly oiled bowl, cover with a damp kitchen towel or plastic wrap, and let rise in a warm spot for 30–60 minutes, until roughly doubled in size. If you’re short on time, even a 20-minute rest works — the crust will just be a little thinner.
4. Preheat everything. Place the cast iron skillet in the oven and preheat to 500°F (260°C) — or your oven’s maximum, up to 550°F. A fully preheated skillet is the entire secret to a crisp bottom crust, so give it at least 30 minutes.
5. Shape the dough. Punch down the risen dough and stretch it on a floured surface into a rough 12-inch round (it doesn’t need to be perfect — rustic is fine). Drizzle about 1 tablespoon of olive oil into the hot skillet, then carefully lay the dough in, pressing it gently up the sides of the pan. The oil will sizzle — that’s exactly what you want.
6. Par-bake the base. Bake the naked crust for 3–4 minutes, until it just starts to set and puff slightly. This quick par-bake is insurance against a soggy middle under all that sauce and cheese.
7. Top it. Working quickly, spread the sauce in a thin layer, leaving a ½-inch border. Add the mozzarella and your toppings — go lighter than you think, since an overloaded pizza doesn’t crisp as well.
8. Bake until blistered. Return the skillet to the oven and bake 8–12 minutes, until the cheese is melted and bubbling, the rim is puffed and deep golden, and the bottom is crisp and browned. Lift an edge with a spatula to check — it should look deeply golden, not pale.
9. Rest and slice. Let the pizza rest in the skillet for 2–3 minutes (this firms up the crust), then slide it out onto a cutting board with a spatula. Scatter with fresh basil and Parmesan, slice, and serve hot.

Tips for the Best Cast Iron Skillet Pizza

• The skillet must be screaming hot. Don’t shortcut the preheat — a skillet that isn’t fully up to temperature gives you a pale, soft crust instead of a crisp one. Put the skillet in the cold oven, then start preheating, so both come up to temp together.
• Less is more on toppings. A thin layer of sauce and a moderate handful of cheese lets the crust cook through. Pile it high and the center stays underdone while the cheese burns on top.
• Use low-moisture mozzarella. Fresh mozzarella releases a lot of water and can make the middle soggy. Low-moisture whole-milk mozzarella melts beautifully and browns without pooling liquid.

FAQs

Can I use store-bought dough? Absolutely. A fresh or thawed store-bought pizza dough ball works perfectly with this method — just bring it to room temperature for 30 minutes before stretching so it doesn’t snap back. Everything from step 4 onward stays the same.

Why did my crust stick to the skillet? Either the skillet wasn’t preheated enough, or it needs more oil. A well-seasoned cast iron skillet with a tablespoon of olive oil in a properly preheated oven should release the crust easily. If your skillet is new, the extra oil in step 5 is non-negotiable.

Can I make the dough ahead of time? Yes — this dough keeps well. After the first rise, punch it down, wrap it tightly, and refrigerate for up to 3 days. Let it sit at room temperature for 30–45 minutes before stretching. You can also freeze it for up to 3 months.

My oven only goes to 450°F — will this still work? It will, with an adjustment: extend the bake in step 8 by 3–4 minutes and consider finishing the bottom on the stovetop over medium-high heat for 1–2 minutes to crisp it up before or after the oven bake.

Skillet season never ends: Try our dutch oven mac and cheese for another cast-iron comfort classic, or browse the best cast iron skillets if your pan is looking tired.