This is a great skillet pizza recipe because the dough can be made up to three days in advance and stored in an airtight container. You can also make this with store-bought dough, but we love making our own! This recipe serves four people and it takes about 45 minutes from start to finish.
The recipe is easy to make and the crust is crispy but still soft.
Cast Iron Skillet Pizza
Preparation Time: 20Min. Cooking Time: 15Min. Yield: 4
- 8 oz. pizza dough
- 12 oz. pizza sauce
- 1.5 cup mozzarella cheese
- 0.5 cup parmesan cheese
- 4 Tablespoons oil
- red pepper flakes
- Toppings like pepperoni, bell peppers, red onions, mushrooms, black olives as desired
- Small handful torn fresh basil leaves (optional)
- Preheat the oven to 500 degrees Fahrenheit (260 degrees Celsius).
- Place cast iron skillet in oven while it preheats.
- Form into 10×10-inch circle or as per the size of your skillet.
- Carefully remove hot skillet from oven. Very carefully use a wad of paper towels/napkins to spread oil in hot skillet. Carefully place dough circle in pan and adjust to fit edges.
- Spread a thin layer of pizza sauce while leaving room for crust to form. Sprinkle generous amount of mozzarella & parmesan cheese overtop.
- Bake uncovered for 14-16 minutes – cheese should be bubbling, browned, and crust should be golden brown. When pizza is finished, use a utensil to carefully slide pizza from skillet onto a cutting board. Top with fresh basil, bell peppers, onions, and red pepper flakes and other toppings if desired.
- Repeat baking process with additional dough to make other pizzas.
Nutritional Value: 470kcal.
- The hotter the pan, the crispier the pizza!
- Before you remove skillet, make sure your pizza shapes are prepared and toppings are ready, you do not want your pan to cool down.
- Make sure you let your dough sit at room temperature before you shape it. Room temperature dough is soft and easily shapeable!
- If you want to bake only one pizza at a time, you can transfer one ball of dough to a sealed zipper-lock bag or container and store it in the refrigerator for up to three days.
- Shredded, low-moisture mozzarella keeps the pizza crisp and light.
We recommend using only cast iron for this recipe and not a skillet with enameled coating on the cooking surface. The most crispy, crunchy crust that is developed through high heat and is the best homemade pizza.
Frequently Asked Questions:
How do you keep pizza from sticking to a cast iron skillet?
When your pan is hot, sprinkle it with a bit of flour and cornmeal to keep the crust from sticking. Then, stretch your pizza dough and press it into the cast-iron pan, being careful not to burn your fingers.
Should I Preheat cast iron for pizza?
You must preheat your cast iron pan in order for this recipe to be successful. I recommend preheating the skillet for at least 20-25 minutes at 500F before placing your dough in the pan. This will elevate the oven heat, which will result in the bow pizza cooking faster and crispier.
Is cast iron good for pizza?
This pan makes your pizza dough to be a little crispy, but does not burn.
Can you bake in a cast iron skillet?
Since a cast iron skillet can be used on both the stovetop and in the oven, you utilize both functions to help control the baking process from start to finish.
Do you put oil in a cast iron skillet when cooking?
With cast iron (especially griddled cast iron), you’re much better off brushing oil onto your meat or veggies before you cook them.
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