If we were hanging out in my kitchen right now, I’d hand you a slice and say, okay, listen, this Cast Iron Skillet Pizza saved my Tuesday more than once. The first time I made it was in a tiny apartment with a smoke alarm that thought it was a DJ. I blasted the oven, forgot to pat the mozzarella dry, and we ate with the windows open while laughing, because somehow the crust was still incredible. That’s the magic of the skillet. It’s like a friendly neighbor who always shows up with a spare cup of sugar and good gossip.
Also, not to wander off, but I do swear by a cooking playlist. Something slightly funky. The dough seems to relax when the music does. Coincidence or pizza science, who can say.
Why you’ll probably love this
I make this when the day went sideways and I need a win fast. My family goes a bit barmy for this because the edges go crispy and the middle stays cheesy. I used to fight the dough like it owed me money, but actually, I find it works better if I just let it sit in the oiled pan for a few minutes and do its thing. Less fussing, better pizza. And if I’m short on time, I grab store dough and nobody complains; well, except the cat, but he complains about everything.
What you’ll need, plus my swaps
- Pizza dough: about 1 pound or 450 g. Homemade or store bought is fine. My grandmother always insisted on a very specific local brand, but honestly any version works fine. If you’re making dough, I like the guidance here: King Arthur’s pizza guide.
- Olive oil: 2 to 3 tablespoons. A generous glug for the pan and a little for the top. If I’m out, I’ve used neutral oil in a pinch.
- Tomato sauce: about 1 cup. Canned crushed tomatoes with a pinch of salt and a smidge of sugar, or jarred marinara when I’m in a hurry. A spoon of garlic and oregano if you like.
- Mozzarella: 2 cups shredded low moisture. Fresh mozz works too, just pat it dry. I sometimes use a half cup of provolone when I want extra browned bits.
- Parmesan: a small handful, finely grated. Optional but makes it sing.
- Toppings: pepperoni, mushrooms, bell peppers, red onion, olives. I sometimes use leftover roasted veg, and it’s grand.
- Cornmeal or semolina: 1 to 2 teaspoons for a tiny bit of crunch. Totally optional.
- Red pepper flakes and fresh basil: to finish, if you’re feeling fancy.
- Salt and black pepper: just a pinch or two.
Let’s make it
- Heat the oven to 500 F or as hot as yours will go, rack in the center. If your oven has a broiler, make sure it’s ready for a quick finish later.
- Let the dough relax. If it’s cold, give it 20 to 30 minutes on the counter so it doesn’t snap back like a rubber band. This is where I usually make a quick sauce and sneak a taste.
- Warm the skillet. Put a 10 or 12 inch cast iron skillet on medium for 2 to 4 minutes so it’s warm, not blazing. Add 2 tablespoons olive oil. Swirl it so the bottom and sides are coated. A little cornmeal sprinkled in the oil gives a gentle crunch.
- Stretch the dough. Dust your hands with flour. Press and stretch the dough into a circle that’s roughly the size of the pan. If it fights you, let it rest for 5 minutes and try again. No worries if it’s lopsided, mine often is. Lay it in the skillet and nudge to the edges; it will shrink back a touch.
- Pan set the bottom. Let the dough sit in the warm oiled skillet for about 2 minutes, gently pressing out any big air bubbles. You’ll hear a soft sizzle. Don’t worry if it looks a bit weird at this stage, it always does.
- Sauce and cheese. Spoon on about 3 to 4 tablespoons sauce first, then spread more as needed. I aim for thin coverage so the corners can crisp. Scatter the mozzarella and a little Parmesan. A few grinds of pepper. Top with whatever makes you happy, but not too much or the center will go soggy.
- Into the oven. Transfer the skillet to the oven and bake 12 to 15 minutes until the cheese is bubbling and the edges are well browned. If you want extra color, switch to broil for 1 to 2 minutes. Keep an eye on it, it goes from perfect to whoops very fast.
- Rest and finish. Pull it out carefully — I always say the handle is lava. I pull it form the oven and let it sit 3 to 5 minutes so the cheese settles. Sprinkle basil and red pepper flakes. Slice and serve. Try not to burn the roof of your mouth like I do every single time.
If you want a visual walkthrough, the technique in this Serious Eats skillet pizza article is excellent. And The Kitchn has a very friendly version too if you like step by step photos: skillet pizza tutorial.
Notes from the slightly floury trenches
- If your dough shrinks, it’s tense. Cover and let it rest 10 minutes. Then it behaves, like a kid after a snack.
- Fresh mozzarella is dreamy but wet. I blot it on a paper towel and tear into little pieces. Otherwise the middle puddles.
- Too much sauce makes a slip and slide. I like a thin layer and then a spoonful dotted here and there.
- It’s tempting to cut right away; its worth waiting a couple minutes so the cheese doesn’t slide off in one heroic sheet.
Fun detours and variations I’ve tried
- Garlic butter edge: brush the outer rim with melted butter and a tiny bit of garlic plus parsley before baking. Wildly good.
- White pie: skip the red sauce and use a smear of ricotta with lemon zest, then mozz, then broccoli or spinach. Pepper like you mean it.
- Hot honey pepperoni: pepperoni, mozz, drizzle of hot honey after baking. The sweet heat is cheeky.
- Breakfast vibe: crack two eggs on top during the last 5 minutes. Salt the yolks. Looks fancy, tastes like a weekend.
- One that didn’t quite work: I tried a mountain of zucchini without salting it first. Tasted fine, sog city. Pat and salt watery veg first, promise.
Gear talk
A 10 or 12 inch cast iron skillet is perfect. Seasoned helps, but even a newer one works with enough oil. I call preheating the pan essential for my best crust, though on second thought, I’ve skipped it on sleepy nights and still got a lovely pie. No skillet at all? Use a sturdy sheet pan with a little extra oil and bake a touch longer. Y’all will still eat every slice.
Storing and reheating
Leftovers go in an airtight container in the fridge for up to 3 days, though honestly, in my house it never lasts more than a day. Reheat slices on a skillet over medium until revived and crisp, 3 to 5 minutes, or in a hot oven for 6 to 8 minutes. I think this tastes better the next day, oddly enough, especially the corners.
How we like to serve it
We do a little salad on the side just to feel balanced. Sometimes a bowl of olives and a fizzy drink. And if it’s game night, I cut the pizza into squares and set it out on a wooden board, which makes people mysteriously happier. Family tradition says first slice goes to the person who did the dishes yesterday. Unofficial rule, but it stands.
Pro tips I learned the awkward way
- I once tried rushing the dough stretch and regretted it because it sprang back and turned thick in the middle. Resting is faster than wrestling.
- I overloaded toppings and the bottom never crisped. Less is more; save the extras for a second pizza.
- I forgot the skillet handle was hot and reached for it bare handed. Now a towel lives on the handle as a visual reminder, every time.
- Starting on medium heat for a minute or two before the oven gives a golden bottom. When I skip that, the crust is a bit pale.
Questions I get a lot
Can I use fresh mozzarella? Yes, just pat it dry. Tear it into small pieces so it melts evenly. Too big and it puddles.
Does the dough have to be room temp? Pretty much. Cold dough fights back. If you only have 10 minutes, that’s still better than nothing.
What if I don’t have pizza sauce? Crush canned tomatoes with a fork, add a pinch of salt and a drizzle of olive oil. You’re good. A garlic clove if you’re feeling it.
Can I make this gluten free? If you have a gluten free dough you love, it works. Handle it gently and oil the skillet well. Timing might be a shade different.
Do I need to preheat the skillet? I say yes for a crisper bottom, but you can absolutely skip and just bake a little longer. Different path, tasty destination.
How do I keep the center from being soggy? Go light on sauce, pat watery toppings, and give it that minute on the stovetop before the oven. Also bake it to well browned, not just melted.
Can I make two in a row? Totally. Let the skillet cool a couple minutes, wipe out any burnt bits, add fresh oil, and go again. Second pies often bake a minute faster.
If you want to dive deeper into dough science, this piece on technique is gold for nerdy pizza nights: cast iron method.
Ingredients
- 1 ball pizza dough (about 12 oz)
- 2 tablespoons olive oil
- ½ cup pizza sauce
- 1 ½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 12 slices pepperoni
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes (optional)
- Fresh basil leaves, for garnish
Instructions
-
1Preheat your oven to 475°F (245°C). Place a 10-inch cast iron skillet on the stove over medium heat.
-
2Drizzle olive oil into the skillet, then stretch and press the pizza dough into the skillet, pushing it slightly up the sides.
-
3Spread the pizza sauce evenly over the dough. Sprinkle mozzarella cheese and Parmesan cheese on top.
-
4Arrange pepperoni slices over the cheese and sprinkle with dried oregano and red pepper flakes if using.
-
5Cook the dough on the stove for 3-4 minutes until the bottom begins to set, then carefully transfer the skillet to the preheated oven.
-
6Bake for 15-17 minutes, or until the crust is golden and the cheese is bubbly. Remove from oven and cool slightly before topping with fresh basil, slicing, and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!