Cast Iron Skillet Pizza
This easy cast iron skillet pizza has a golden crust, chewy center, and all your favorite toppings!
Ingredients
For the pizza dough:
- ⅔ cup (150 grams) water
- 1 tablespoon (13 grams) olive oil
- 1 teaspoon (7 grams) honey
- 1 teaspoon (3 grams) active-dry yeast , or instant yeast
- 1 ⅔ cups (195 grams) all-purpose flour
- 1 teaspoon (5 grams) coarse salt
To assemble the pizza:
- ⅓ cup pizza sauce
- 4 oz shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ½ cup sliced pepperoni , or other toppings as desired
- Olive oil , for brushing (optional)
Equipment
Instructions
To make the pizza dough:
- Add water, olive oil, honey, and yeast to a large bowl and combine with a spoon or dough whisk. Add flour and salt and combine to make a thick shaggy dough.⅔ cup (150 grams) water, 1 tablespoon (13 grams) olive oil, 1 teaspoon (7 grams) honey, 1 teaspoon (3 grams) active-dry yeast, 1 ⅔ cups (195 grams) all-purpose flour, 1 teaspoon (5 grams) coarse salt
- Cover and let rise 2-3 hours at room temperature until doubled in size, slightly puffy and full of bubbles. (Rise time will be quicker with instant yeast.)
- Gently punch down the dough and shape into a ball using floured hands. Dough will be sticky, that's normal. Add only enough flour as needed, and be careful not to add too much.
To assemble the pizza:
- Preheat oven to 450°F. Lightly grease an 11 or 12-inch cast iron skillet.
- On a floured surface, work the dough into a round about 12 inches wide. If the dough resists and springs back, let it rest for 5 minutes then try again (I usually have to do this at least once while working with pizza dough).
- Carefully lift the pizza dough into the skillet and press it to the edges of the pan. You want the dough to be even along the bottom, but a little thicker on the edges.
- Spread pizza sauce over the dough, then top with mozzarella and parmesan cheeses. Add pepperoni or other desired toppings. Brush edges with a little olive oil for additional color if you want.⅓ cup pizza sauce, 4 oz shredded mozzarella cheese, ¼ cup grated Parmesan cheese, ½ cup sliced pepperoni, Olive oil
- Bake for 13-15 minutes until the edges are golden brown and cheese is melted.
- Let the pizza sit for about 5 minutes, then slice and serve (Carefully tip the skillet at an angle and use a spatula to slip the pizza out onto a cutting board for easier slicing).
- Store any leftovers in the fridge for up to 5 days. An air fryer is my favorite way to reheat leftover pizza.
Video
Notes
- Pizza dough: This dough recipe is my no-knead pizza dough recipe cut in half. If you want, you can make the original full recipe and freeze half of it to make a pizza another time (Wrap well in plastic, thaw in the fridge overnight). If you want to use store-bought pizza dough, know that most come in 1lb (16oz) portions and this recipe uses a 13oz portion, so your pizza crust will be thicker and puffier than shown here.
- Cast iron skillet: I used an 11-inch cast iron skillet for this recipe. For a similar crust thickness, use approximately 7 ounces of dough for an 8-inch skillet, 9 ounces for a 9-inch skillet, or 11 ounces for a 10-inch skillet. Reduce the sauce, cheese, and toppings proportionally, too. Baking times may vary, so keep an eye on your pizza and bake until the crust is golden brown and cooked through. You can also use a 12-inch pizza pan instead, you just won't get the same crisp edges.
- Pizza toppings: Use any toppings you like, but plan for only ½-1 cup toppings at most. Too many toppings create extra moisture and prevent pizza from browning.
- Mozzarella cheese: I recommend low-moisture full-fat mozzarella if you can find it. Skim mozzarella doesn't have the same flavor, and soft/fresh mozzarella can make the pizza soggy with its extra moisture.
Calories: 416kcal, Carbohydrates: 44g, Protein: 17g, Fat: 19g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.2g, Cholesterol: 42mg, Sodium: 1192mg, Potassium: 197mg, Fiber: 2g, Sugar: 3g, Vitamin A: 334IU, Vitamin C: 1mg, Calcium: 214mg, Iron: 3mg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.
