This cast iron skillet pizza is everything I want in a Friday night meal: crispy, caramelized crust, gooey mozzarella, and toppings all the way to the edge.
It comes together in about 30 minutes, and whether I’m using my go-to chewy pizza dough or grabbing a store-bought shortcut, it hits the table fast and disappears even faster. Once you try it, there’s no going back to takeout!
Pizza night isn’t complete without a side! I love adding a batch of bold Parmesan bread bites or buttery garlic rolls on the side, especially when I’m feeding a crowd or just craving extra carbs (no shame). They both bake quickly and use similar pantry staples, so why not?
How to Make It
Before you start, move one oven rack to the very bottom and another to the top of your oven. Then preheat the oven to 450 F/230 C.
Step 1: Oil the bottom of the cast iron pan. Pour the oil into your cast iron pan and spread it evenly around the bottom and sides of the pan.
Don’t have a cast iron skillet? A well-oiled metal baking pan works too! It won’t get quite as crispy, but it’s a solid backup if you’re craving pizza night.
Step 2: Add the pizza dough. Gently stretch 12 ounces of dough to evenly fill the bottom of the pan. The dough should not go up the sides of the skillet.
If you’re using store-bought or frozen dough, make sure it’s fully at room temp before stretching it out. Cold dough won’t fill the pan as easily and can bake unevenly.
Step 3: Layer the cheese. Sprinkle the shredded mozzarella cheese evenly on top of the dough.
Make sure the cheese goes all the way to the edges of the dough; this is what will give you a perfect pizza with crispy edges.
Step 4: Add the sauce. Spoon your tomato sauce on top of the cheese.
Adding the sauce on top of the cheese instead of underneath it will keep the crust from getting soggy!
Step 5: Add your favorite pizza toppings. Trust me, it’s tempting to pile on everything, but less is more here. Too many toppings can weigh down the crust and make it soggy in the center. Keep it simple and let that crispy bottom shine.
Step 6: Bake the pizza! Check if the crust is golden brown by lifting it up with a spatula. If needed, continue baking on the bottom rack until browned.
If the top isn’t browning enough, place it on the top rack and bake for 2-3 minutes until the desired color.
Occasionally, you’ll notice big bubbles puff up in the middle while it bakes. If that happens, poke it with a knife or fork to release the steam, no biggie!
Bread lovers, don’t stop at pizza. If you’re already turning on the oven, try one of these next: savory bacon cheddar scones for brunch-y vibes or my caramelized onion focaccia that’s like pizza’s sophisticated cousin. Both are total showstoppers!
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Cast Iron Skillet Pizza
Equipment
- 12" cast iron pan recipe is for 12", see notes below for a 9"
Ingredients
- 1 tablespoon olive oil
- 12 ounces pizza dough (store bought or homemade), room temperature *SEE NOTES*
- 2 cups shredded mozzarella cheese, use a low moisture block mozzarella instead of fresh for the crispiest crust
- 1/2 cup pizza sauce (store bought or homemade)
- desired pizza toppings
Instructions
- Move one oven rack to the very bottom and one to the top of your oven, then preheat the oven to 450°F/230°C.
- Evenly spread the oil in the bottom and sides of the cast iron pan. Gently stretch the pizza dough to fill the bottom of the pan, dimpling it with your fingers.12 ounces (10 ounces) pizza dough (store bought or homemade), 1 tablespoon (7 g) olive oil
- Sprinkle the mozzarella cheese over the entire top of the dough, all the way to the edges. Then dot the sauce over the cheese, all the way to the edges.2 cups (120 g) shredded mozzarella cheese, 1/2 cup (110 g) pizza sauce (store bought or homemade)
- Add your favorite toppings, then bake it on the bottom rack for 18-20 minutes, or until the bottom of the crust is golden brown and the cheese is browning and melted. To check the crust browning, lift up the side with a spatula. If needed, continue baking it on the bottom rack until browned. If you desire a more browned top, move the pan to the top rack of the oven for 2-3 minutes.desired pizza toppings
- Place the hot pan on a wire rack momentarily, then use a sharp knife to run around the edges of the pan to keep the crust from sticking to the pan. Use a spatula to carefully transfer the pizza to a cutting board to keep the crust from getting soggy. Serve hot and enjoy!
Video
Notes
- 2 tsp oil
- 10 ounces pizza dough
- 1/3 cup pizza sauce
- 1 1/2 cups mozzarella cheese
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
I ended up doing what I was told not to and added my regular amount of toppings and sauce, and the dough ended up not fully cooked through.
I think in the future I’ll either par-bake the dough or do this at a lower temperature. Probably the first one; that’s my go-to to get a crispier crust.
I’m wondering what your thoughts are as the expert?
Hi Alexander! Totally get you, but the extras can prevent the crust from fully baking through, because they add moisture and reduce heat to the crust. I think par-baking it before adding the sauce/toppings is the way to go and should help with a crispier crust that’s fully cooked. Let me know if you try it how it turns out!
Perfect pizza recipe! Love it!
I use Bobby Flay’s recipe for the pizza dough and then weigh out the correct amount of dough the recipe requires. Just a wonderful pizza!!!
So glad you loved it! Love that you adapted it to fit and made it your own. Thanks for the super kind review!
I made this for the first time a few weeks ago, and my wife and I loved it! I am making it again tonight!
I’m so happy to hear that Michael! It’s always a big hit in my house too!