How I Ended Up Becoming a Cast Iron Skillet Pizza Fanatic
So here’s the deal: I grew up thinking you needed some pro-level pizza oven or at least those fancy pizza stones to make pizza at home (you know, the ones that gather dust in the back of the cabinet). Then one rainy Friday—instead of ordering takeout for the millionth time—I decided to try pizza in my trusty old cast iron skillet. Honestly, I’m not sure what possessed me. Maybe it was the fact that literally everything else was dirty. Or just the urge to make something so easy, no one could mess it up. Whatever the reason, it was a game changer. My kids now call it "Mom’s pan pizza night" which sounds way more official than it is. Plus, the crust! Sizzle city.
Why I Make This Again (and Again...)
I pretty much pull this out when I want pizza, but also really don’t want to wait for delivery. My family goes wild for this—especially since everyone can sort of build their own with toppings (although, someone always sneaks extra cheese—looking at you, Jamie). It's also the only homemade pizza that gives me a crust that's crispy on the bottom and fluffy on top, like some little magic trick. And no pizza pans to scrub, because if there’s one thing I hate, it’s cleaning up after a pizza party. Oh! And if you’re worried about fiddling with dough, just know: I've tried making my own and using store-bought—nobody in my house even notices the difference unless I blurt it out.
What You’ll Need (But Don’t Stress Over It)
- 1 classic pizza dough (about 400g) – I usually grab a ball from the grocery store, but homemade like this one also rocks
- 1-2 handfuls of shredded mozzarella cheese – my grandmother insisted on the low-moisture block kind, but honestly, bagged stuff totally works
- Half a cup pizza sauce – jarred, homemade, or even doctored-up marinara
- 2 teaspoon olive oil (give or take) – I've been known to use avocado oil by mistake and, well, it’s still pizza
- Toppings – My go-tos: pepperoni, sliced mushrooms, black olives, or whatever’s lingering in the fridge. Sometimes I get fancy with prosciutto or roasted veg (but not always successfully, see below)
- Little sprinkle of cornmeal or flour for the skillet
- Optional: crushed red pepper, garlic powder, or that random Italian seasoning in the pantry
How to Pull Off Cast Iron Skillet Pizza (It’s Easier Than Fitting Dough on a Pizza Peel!)
- Preheat your oven to 475°F (245°C). If yours takes forever like mine, turn it on first and then forget for about 10 mins until the house warms up.
- With your skillet (10 or 12 inch, no need to be exact), drizzle olive oil in and swirl it around. Sprinkle in a pinch of cornmeal or flour—prevents sticking and gives you that pizzeria crunch.
- On a lightly floured surface (or just your very clean counter), stretch and, honestly, slightly wrestle the dough out to about the size of your skillet. Sometimes I let gravity do the work—hold the edge, let it hang, move around the circle like a lazy clock.
- Plop that dough in your skillet. Don't stress if it's not a perfect circle. That just proves it’s homemade! Press gently out to the edges. This is when I sneak a little taste of cheese, just because.
- Spoon sauce over, not too thick—a thin layer always gives the best flavor balance (in my humble opinion).
- Scatter cheese, then artfully—eh, who am I kidding—just toss your toppings over as you like.
- Place skillet over medium heat on the stove for 2-3 minutes. It’ll start sizzling, the bottom starts to crisp up, and this is where the magic happens. Smells amazing, too.
- Carefully transfer skillet to the oven (use mitts—I say this out of painful experience), and bake for 10-13 minutes. Crust gets golden. Cheese gets bubbly. Don’t freak out if the cheese gets a little brown—actually, I kind of like that burnt bit.
- Take out, let it cool for a few minutes (otherwise, slicing becomes a disaster). Loosen with a spatula and slide onto a board or, sometimes, just serve straight out of the pan for drama.
What I’ve Learned (Sometimes The Hard Way)
- If the dough keeps shrinking back, walk away for 5 minutes, come back, try again. Apparently, dough gets grumpy when it’s cold and needs a timeout. Who knew?
- Don’t pile on too many wet veggies unless you want pizza soup. Spinach especially likes to sabotage the crust.
- I used to skip preheating the skillet, but then ended up with a sad, pale bottom. Don’t be like me—start on the stove.
Trying Stuff That Worked (and Some That Really Didn’t)
I’ve gone rogue and tried BBQ chicken (delish), every cheese in my fridge all at once (borderline genius), and adding pineapple (don’t @ me, it was fine). The only thing I truly regret? Too many potatoes. Soggy and strange—would not recommend.
Equipment I Actually Use (And Improvise With)
You definitely want a cast iron skillet. But if you don’t have one, honestly, I’ve pulled this off in an oven-safe nonstick frying pan (stainless works too if you’re brave and up for a little sticking). You won’t get exactly the same crust, but close enough. For moving the pizza out—big spatula or flexible pancake flipper.
Keeping It Fresh (Yeah, Right)
So supposedly you can store leftovers in an airtight container in the fridge for 2-3 days. But, in my house, this pizza barely makes it to the next meal—I've only managed real leftovers twice, and I think my son hid a slice at the back of the crisper drawer.
How I Like to Serve It (You Do You)
We slice it into wedges and dunk in ranch or a bit more warm pizza sauce (sometimes from this recipe). If it’s Friday, someone inevitably insists on adding a cold soda and we watch reruns. Fancy nights: a simple green salad on the side, though usually it’s just the pizza, laughter, and paper towels.
If I Could Give Just One Tip...
I once tried to speed up baking at a higher temp—total disaster, scorched crust, cheese that looked like molten lava, and a whole smoke alarm incident. Actually, I find it works better if you just trust the process; let it crisp for a couple minutes on the stove first, then let the oven do its thing. And oh, be patient before slicing (I know, I know).
Real Questions Friends Have Asked Me (And My Not-So-Perfect Answers)
- "Can I use whole wheat dough?" - Yep, but it’s a bit denser. Olive oil helps. Or you can do half-half, which is honestly my favorite.
- "What if my pan isn’t seasoned?" - No worries, just use a touch more oil, and your crust might have a bit of stick, but it’ll still be good.
- "Do I need to pre-bake the crust?" - Nah. That’s the beauty here—the hot skillet does all the heavy lifting for you.
- "How thin should the dough be?" - Whatever makes you happy. I go for a medium crust (about the thickness of my pinky? Not a precise science).
- "Can I freeze leftovers?" - You could, but I never have. Actually, on second thought, try freezing a slice and let me know how it turns out!
Okay, slight tangent: one time I forgot to add sauce entirely (distracted by a very insistent dog by my feet). The pizza was... fine? Technically edible. But, not quite the same experience. So yeah, don't skip the sauce!
For more cast iron tips, Lodge Cast Iron’s guide helps loads—though don’t stress if your skillet looks a bit rough. And if you love the idea of homemade but want a shortcut dough, check your grocery bakery section—they probably have amazing pre-made stuff. No shame in the store-bought game.
Ingredients
- 1 pound pizza dough (store-bought or homemade)
- 2 tablespoons olive oil
- 1 cup pizza sauce
- 1 ½ cups shredded mozzarella cheese
- ½ cup sliced pepperoni
- ¼ cup grated Parmesan cheese
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes (optional)
- Fresh basil leaves, for garnish
Instructions
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1Preheat your oven to 475°F (245°C). Place a 12-inch cast iron skillet on the stove over medium heat.
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2Drizzle olive oil into the skillet and spread evenly. Stretch or roll the pizza dough to fit the skillet and carefully press it in, creating a slight edge along the sides.
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3Spread pizza sauce evenly over the dough, leaving about ½ inch at the edges. Sprinkle mozzarella cheese evenly on top, followed by pepperoni slices, Parmesan cheese, oregano, and red pepper flakes if using.
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4Cook the pizza on the stovetop for 3-4 minutes to crisp the bottom of the crust.
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5Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the crust is golden and cheese is bubbling and browned in spots.
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6Remove from the oven, let cool for a few minutes, then garnish with fresh basil leaves. Slice and serve hot.
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.
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