Cast Iron Pan Pizza Recipe: Crispy, Cheesy, and Totally Irresistible
There are few kitchen joys that compare to pulling a golden, bubbly, sizzling pizza out of a cast iron pan. That sound when the crust crackles against the edges, the intoxicating aroma of roasted tomato sauce and bubbling cheese, and the satisfaction of slicing into a pie that could rival your favorite pizzeria — all from your own stove and oven.
Today, I’m sharing my tried-and-true cast iron pan pizza recipe. It’s the pizza I make when I want something comforting, indulgent, and outrageously good without fussing over a pizza stone or complicated techniques.
The secret? That heavy, trusty cast iron skillet. It gives you the best of both worlds: a crisp, golden-brown crust that holds up under a mountain of cheese, and a soft, airy interior that’s chewy and satisfying. Pair that with fresh toppings and homemade (or quality store-bought) sauce, and you’ll understand why this recipe is my go-to for pizza night.
Why Make Pizza in a Cast Iron Pan?
I’ve made pizza every which way — on baking sheets, pizza stones, even directly on the grill. But there’s something magical about the cast iron method.
- The crust: It comes out perfectly crisp on the outside, thanks to the pan’s even heat distribution. The edges caramelize into this glorious crunch that tastes like heaven.
- Ease: You don’t need a fancy oven setup. A simple skillet delivers restaurant-quality results.
- Versatility: You can cook the dough partially on the stovetop, then transfer it to the oven to finish.
- Showstopper factor: Bring the whole cast iron pan to the table and watch faces light up. It’s rustic, dramatic, and downright mouthwatering.
Ingredients You’ll Need
Here’s what you need to make this cast iron pan pizza recipe. I recommend high-quality ingredients because when you’re making something simple, each flavor counts.
| Ingredient | Measurement | Notes |
|---|---|---|
| All-purpose flour | 3 cups | Bread flour works too for extra chew |
| Warm water | 1 cup | Around 110°F |
| Instant yeast | 2 ¼ tsp | One standard packet |
| Olive oil | 3 tbsp | Plus extra for greasing the pan |
| Salt | 1 ½ tsp | Enhances flavor |
| Sugar | 1 tsp | Helps activate yeast |
| Pizza sauce | 1 cup | Homemade or store-bought |
| Mozzarella cheese | 2 cups shredded | Fresh mozzarella works beautifully |
| Parmesan cheese | ¼ cup grated | For that sharp, nutty finish |
| Fresh basil | Handful | Torn, not chopped |
| Pepperoni (optional) | 15–20 slices | Or any topping you love |
Step-by-Step: How to Make Cast Iron Pan Pizza
This recipe is straightforward, but I’ll walk you through each step with the little tricks that make all the difference.
Step 1: Make the Dough
- In a large bowl, mix warm water, yeast, and sugar. Let it sit for 5–10 minutes until foamy.
- Add flour, salt, and olive oil. Stir until it comes together, then knead on a floured surface for about 7–8 minutes until smooth.
- Place the dough in a greased bowl, cover with a towel, and let it rise for 1–2 hours until doubled.
Pro tip: If you want an even deeper flavor, let the dough rise slowly in the fridge overnight. The cold fermentation develops a complex, tangy taste.
Step 2: Prep the Cast Iron Pan
- Generously coat your cast iron skillet with olive oil. Don’t be shy — this oil helps crisp the crust.
- Once your dough has risen, punch it down and stretch it to fit the pan. If it resists, let it rest for 10 minutes, then stretch again.
Step 3: Par-Cook the Dough (Optional, But Amazing)
Heat the skillet over medium for 2–3 minutes with the dough inside. This gives the bottom an extra golden crunch. Turn off the heat before adding toppings.
Step 4: Build the Pizza
- Spread pizza sauce evenly across the dough.
- Add mozzarella generously (this is not the time to be stingy).
- Sprinkle parmesan for depth.
- Add your toppings — pepperoni, sautéed mushrooms, roasted peppers, or keep it classic with just basil.
Step 5: Bake to Golden Perfection
- Transfer the skillet to a preheated oven at 475°F (245°C).
- Bake for 12–15 minutes until the cheese is bubbling and the crust is deeply golden.
- If you love extra crisp edges, broil for the last minute — but keep an eye on it.
Step 6: The Finishing Touch
Remove from the oven, sprinkle fresh basil, drizzle with olive oil, and let it sit for 5 minutes before slicing. That little rest keeps the cheese from sliding off and makes cutting easier.
Tips & Tricks for the Best Cast Iron Pan Pizza
- Use plenty of oil. It’s the secret to that glorious fried-like bottom crust.
- Don’t overload with toppings. Too many wet toppings will make the crust soggy.
- Experiment with cheese blends. Try mixing mozzarella with provolone or fontina for a gooey, flavorful mix.
- Size matters. A 10–12 inch cast iron pan works best for one large pizza or two personal-sized ones.
- Slice with confidence. A sharp pizza wheel or chef’s knife makes clean cuts.
FAQ: Cast Iron Pan Pizza Recipe
1. Can I use store-bought dough?
Absolutely! A good quality store-bought dough saves time and still delivers delicious results.
2. Do I need to season my cast iron pan first?
Yes, a well-seasoned pan prevents sticking and enhances crust crispiness.
3. Can I make this on the stovetop only?
Yes. Cook on medium-low with a lid for 12–15 minutes. The crust won’t be quite as caramelized as in the oven, but it’s still fantastic.
4. How do I reheat leftovers?
Skip the microwave. Reheat slices in the cast iron skillet over medium for 3–4 minutes for crispy results.
5. What are the best toppings for cast iron pizza?
Classic pepperoni, margherita style with basil and mozzarella, or veggie-packed with mushrooms, peppers, and olives.
Final Thoughts
There’s something incredibly satisfying about making pizza in a cast iron pan. It’s rustic, indulgent, and makes you feel like a true pizza artisan right in your own kitchen. The crust is unbeatable — crisp edges, chewy center, and a flavor that only cast iron can create.
So next pizza night, skip the delivery and try this cast iron pan pizza recipe. Pour a glass of red wine, gather your favorite people, and serve it straight from the skillet. I promise, once you try it this way, there’s no going back.
See Also: Caprese Pizza Recipe – Fresh, Authentic & Irresistible Homemade Pizza
