Skip the take-out pizza and make cast iron skillet pizza instead! This easy 30-minute skillet pizza has a thick crust with a crispy bottom and a soft and chewy center. Top it with your favorite toppings for your next Friday night pizza!
Homemade pizza night at my house always involves a cast iron skillet- it completely transforms an average pizza into restaurant style with a caramelized and crispy crust.
Make this cast iron skillet pizza with my easy chewy pizza dough recipe and gooey mozzarella cheese, then top it with your favorite toppings for the ultimate meal!
Table of Contents
Why We Love Cast Iron Skillet Pizza
- Skillet pizza has no outer crust so the toppings go from edge to edge creating the most addictive crispy crust.
- This is an easy recipe that uses simple ingredients and is ready to eat in 30 minutes.
- You can make it with store-bought dough or you can make it yourself!
- Ditch the pizza stone and use a cast iron skillet instead – you’ll never eat your pizza the same way again!
Ingredient Notes and Substitutions
Pizza dough: Homemade pizza dough results in the best flavor, but frozen or store-bought dough can all be used as well. You can find store-bought dough in the fridge or freezer section of the grocery store.
Marinara sauce: You can use your favorite store-bought or homemade pizza sauce. My favorite brand to use is Mezetta!
Mozzarella cheese: The secret to the best-cast iron pizza is shredding your own cheese to ensure proper melting; avoid pre-shredded cheeses because they won’t melt the same way. Fresh cheeses like burrata don’t melt as well either!
Oil: Olive oil is best for this recipe to keep the dough from sticking to the pan. I tested this recipe with avocado oil but found it stuck to the sides more!
Find the full ingredient measurements and instructions in the recipe card below!
Pizza Flavor and Topping Variations
Everyone has a different taste for toppings, but here are some of my personal favorites!
Vodka sauce pizza: Topped with creamy and spicy vodka tomato sauce, parmesan cheese, and mozzarella cheese.
Classic pepperoni: Topped with thinly sliced pepperoni, red pepper flakes, and a drizzle of hot honey.
Barbecue Chicken Pizza: Topped with sweet BBQ sauce, shredded chicken, smoked gouda, cheddar cheese, and thinly sliced red onion.
Focaccia pizza: Made with focaccia dough and topped with basil pesto, freshly roasted tomatoes, mozzarella cheese, and creamy burrata cheese.
How to Make Homemade Pizza
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.
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 are using frozen or store-bought dough, let it come to room temperature before doing this step.
Step 3: Layer the cheese. Sprinkle the shredded mozzarella cheese in an even layer on top of the dough. Make sure the cheese goes all the way to the edges of the dough, this is what is going to 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 desired toppings. Add your favorite toppings and dried herbs.
Save the fresh basil or other fresh herbs for after baking!
Step 6: Bake! Bake your cast iron skillet pizza for 18-20 minutes. 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.
Once baked, use a spatula to transfer it to a cutting board. This will keep it from sticking to the sides as it cools.
Expert Baking Tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the “metric” button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Use room-temperature dough. This is important to ensure everything bakes quickly and evenly.
- Don’t use extra toppings. You may be tempted to pile on the toppings but this can prevent the dough from cooking through. I recommend using just a few toppings and keeping it simple for the best results!
- No skillet? Use a baking pan! You can achieve a similar result with a baking pan if you don’t have a cast iron pan. Make sure you oil it really well so it doesn’t stick!
- Check on it occasionally – you may notice bubbles in the middle that expand while baking. If this happens, use a sharp knife to pop the bubble and release the air.
How to Store and Reheat
Store leftovers in an airtight container in the fridge for up to 5 days.
To reheat – place the pizza slices on a baking sheet in the oven or toaster oven for 10-15 minutes at 350 F/180 C until the crust is crispy and the cheese is warm and bubbling.
FAQs
Oiling the pan very well can keep the crust from sticking. I also recommend using a well-seasoned skillet!
Baking it at too high of a temperature or baking it too long can result in a burnt crust.
I prefer this recipe with a small 9″ and large 12″ cast iron pan, but any size will work.
I found in testing this recipe that you do not need to preheat the pan if you put the sauce on top of the cheese and bake it at the bottom of the oven.
Olive oil is the best choice for this recipe!
If you tried this or any other recipe on my website, please let me know how it went in the comments below, 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 tbsp 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 tbsp (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!