Cast iron skillet pizza is unlike any other homemade pizza, because a cast iron skillet creates a crisp, chewy crust. Pan pizza lovers go crazy for this cast iron skillet pepperoni pizza recipe!
Cast Iron Skillet Pizza
Friday night is pizza night about 99% of the time at our place. About half the time I make it myself and the other half we order out. By the end of the week, I'm just ready to have an easy, simple meal and not do a lot of fussing.
This cast iron skillet pizza might look complicated but I have to say it was one of the easiest pizzas I have ever made and I've certainly made my share over the years. You will definitely want to give this one a try.
Make Friday night pizza night with this tasty pizza recipe!
The main thing you need to remember is to start the dough a day ahead. Basically, as you will see in the instructions, you dump the ingredients, stir it and let it sit overnight. That only took me about 5 minutes and no kneading required! Easy!
What ingredients will you need for Cast Iron Skillet Pizza?
- White Flour
- Active Dry Yeast
- Salt
- Water
- Olive Oil
- Pizza Sauce
- Mozzarella Cheese
- Provolone Cheese
- Pepperoni Slices
What other toppings do you like on your pizza? The DIY likes m-e-a-t, so even when it's not a cast iron skillet pizza, we have must have some of that on our pizzas! We also like mushrooms, green peppers, green olives, ham, pineapple and if I'm not eating it, then John may have anchovies.
Let's talk about crust - do you like thick or thin? Cast iron skillet pizza crust is on the thicker side and has a nice chewy texture, with lots of air bubbles in the dough (a sign of a good crust).
We are originally from upstate New York and are used to a thinner crust with not a ton of sauce. When we moved to the midwest 25 years ago, it was hard to find that type of pizza, so I usually made homemade pizza.
Ok, lastly let talk about cast iron skillets! I really love mine and have two sizes - this 10" one and a 12". I recently made these Lemon Pull Apart Rolls in a skillet and Roasted Rosemary Potatoes that make a great side dish. I plan to make some Pecan Rolls soon so be sure to come back for that recipe.
Oh and I also want to note that this cast iron skillet pizza recipe is perfect for two people!
Useful tips for making this Cast Iron Skillet Pizza:
- The crust must be started a day ahead per instructions
- Recipe uses a 10" cast iron skillet (not tested in a 12")
- To remove some of the grease from the pepperoni, microwave for 20 seconds on paper towels
- Kitchen items you might need: Cast iron skillet, Pot holders
Put this easy homemade pepperoni recipe on your menu soon!
Get the Recipe
Cast Iron Skillet Pizza
Be prepared to be wowed with one of the best tasting pizzas you will ever have! It's super easy and oh so good!
Ingredients
- 1 ½ cups flour plus an additional 1 ½ teaspoons
- ¼ teaspoon active dry yeast
- ¾ teaspoon salt
- ¾ cup cold water
- Olive oil for skillet (about 1 tablespoon)
- ⅓ cup pizza sauce
- 2 ounces shredded mozzarella cheese
- 2 ounces shredded provolone cheese
- 12-18 slices of pepperoni (or any other favorite toppings)
Instructions
- Combine the flour, yeast and salt in a medium mixing bowl
- Slowly pour in the cold water and stir until it is combined well (the dough will not be shaped into a ball)
- Place plastic wrap on the bowl and make sure it is tightly covered
- Place bowl on your counter and let the dough rise for about 12-18 hours until it looks about double in size (the dough will spread out and have have pitted marks in it)
- Remove plastic wrap and then sprinkle 1 ½ teaspoons of flour into dough and stir
- Place olive oil in a 10" skillet being sure to do the sides as well
- Place the dough in the skillet and use oiled fingers to spread it out to the edges (it might not completely spread to edge but that is OK)
- Place a large plate on the skillet and let rise about 90 minutes to 2 hours
- Preheat your oven to 500 degrees
- Remove the plate and top with the sauce, cheese and pepperoni (I microwaved the pepperoni for 20 seconds to get some of the grease out as noted where I found the recipe below)
- Turn a stove top burner onto medium high and cook pizza for 3 minutes on burner
- Then place in oven and bake for about 14-16 minutes until the top is golden brown
- Remove from oven and enjoy!
Notes
You may want to try different toppings and it might be best to par cook them to get some of the moisture out.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 701Total Fat: 30gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 55mgSodium: 1670mgCarbohydrates: 78gFiber: 3gSugar: 3gProtein: 28g
Nutritional information provided is computer-generated and only an estimate. You may want to do your own research with the ingredients listed if you have concerns about health or specific diets.
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cooking with curls says
Okay, I need to try this super easy crust! It looks amazing Deb, I am totally drooling here wishing I had one too, LOL
Cheri The Crafty Nanny says
I am a pizza nut! I am SO going to try this!
Carol @Comfort Spring Station says
Looks delicious!
Culinary Envy says
I will take a large to go please!
Anonymous says
This look yummy!
* json formatter
Theresa says
Yummy! Thanks for sharing at the Inspiration Spotlight party. Pinned & shared.
Rebecca says
I have always wanted to make a pizza in cast iron, like some of my favorite recipes. This is great! Plus, I love that you make the dough by just mixing the ingredients and letting them sit. So easy. Thanks!
Kimm Boes says
That looks like a great way to do the dough.
Thanks for sharing at Funtastic Friday.
Lin Richmond says
Oh I was so excited to try this recipe but then I got to the part where you have to let it cook in the cast iron skillet on top of the stove for 3 minutes. My glass top stove can not be used with cast iron and I hate that so much!! Next time I will be purchasing a gas stove. Thank you for the recipe anyway. I might try cooking it in my metal skillet and then switch over to the cast iron for the oven. It sounds so good!
Denise P says
Hi Lin! I use cast iron on my glass top stove with no problems. I've had them (glass tops) in various homes for the last 20 years and never had an issue.
Winona says
I'm not sure why this is (I never looked it up), but I cook with cast iron all the time on my glass cook top. You just have to be careful and not slide it across the surface or drop it.
Deb Attinella says
Wow... I would not have thought you could do that... I'm glad it works for you!!
dorinda bradshaw says
I use cast iron daily on my glass cook top and have never noticed any problems in 20+ years !
Deb Attinella says
Oh great! I was wondering about that.
Kathy Cilluffo says
I am just making this recipe now. I didn’t know about not using cast iron on glass top. I do all the time and have had no problems. My other comment about the recipe is the amount of yeast to use. I didn’t get quite the rise as was described in the directions and I measured everything exactly. When I added the water, the sought did go into a ball and wasn’t as loose as described. All in all, my husband and I like it and will definitely make it again!
Deb Attinella says
Well, I had just read that a glass top could scratch but I have heard from others that it works. I'm glad you liked it and it worked out.
Colleen says
I really need to use my cast iron pan more often...and I can't think of a better way to use it than to make pizza!
Denise P says
Step 8 - Is the plate simply a means to cover the dough while it rises or does it perform some other function too?
Deb Attinella says
It is to just cover it - the plastic wrap didn't stick to the skillet
Anonymous says
Could you do this on a camp fire?
Deb Attinella says
I don't think so... I don't think the top would get cooked
Vicky G says
You absolutely can bake over a campfire. Use a preheated cast iron lid that fits your skillet. I have baked chocolate cakes this way!
Cheri says
making it this weekend! K requested it!
Anonymous says
Awesome homemade pizza recipe. My wife and I live out in the boonies away from the big cities. Made this tonight and we agree this is the best we've made so far. I loaded a little more than suggested and enjoyed the extra calories, shame on me. Thanks for posting.
Anonymous says
Can I use the same recipe measurements for 12" cast iron skillet?
Deb Attinella says
Yes, the crust will just be flatter.
Denise says
Can you cook on stove and not put in oven
Deb Attinella says
Sorry, you can't as it wouldn't cook correctly.
Amber says
Only had mozzarella so didn't use provolone but followed the recipe exactly and it came out so good!! Definitely will be a staple in the future in my house.
Deb Attinella says
I am so glad you liked the recipe... we make it quite often here!
Lori says
Is that correct that you let the dough rise for 12-18 hours? That's a very long time!
Deb Attinella says
Hi, yes you can let the dough sit that long - it is no knead... I'm not sure the science behind it but it does work!
Kavya sharma says
Amazing Recipe! It sounds so yummy and easy to understand.
Deb Attinella says
Thanks and hope you enjoy it!
Glenn Henry says
I have an assortment of DutchOvens that sound perfect
to injoy pizza on the road. Historically I’ve heated frozen pies (pizza) for lunch and made cobbler for campfire desert. A few more coals on the lid should do it. I haven’t heard any requests for “Crushed Red Peppers”. I love the taste, but the roof of my mouth does need a week of recovery time. Can’t wait to let the healing begin with your dough.
Dave says
Thank you! This was delicious. We reviewd the recipe on a mobile device and initially missed the part about letting it rise for about 90 minutes to two hours in the skillet. We tried 40 minutes and probably got a thinner crust but one that was light and of a thickness that was to our liking.
Deb Attinella says
I'm glad you enjoyed the recipe... I think a thinner crust would be good too!
Amber says
I love this pizza! I made it a couple times and it turned out so great. But I have a question, the last couple times I tried to make it it was really sticky. I ended up just tossing it. Any ideas on why suddenly it is too sticky? Surely I’m doing something wrong I didn’t do the first few times.
Christen says
Can you make some dough and freeze it?
Deb Attinella says
Hi, I have never tried that and I don't think it would work
Karen says
Crust was so easy to make. And it came out great.added onions,green peppers and mushrooms. I cook them first.
Karen says
Love pizza 2 nd time I made it.Do you think you could use wheat flour ? Just had my cholesterol test and it is high.But I can't give up pizza.
Deb Attinella says
I haven’t tried that...maybe use half wheat?
Jared says
Question... it says yield 2... so if I follow this recipe for the dough will it make 2 ten inch pizzas or 1 ten inch pizza?
Deb Attinella says
Hi, it makes one skillet that would serve 2 people.
wabstalk says
this is the best recipe I have ever seen thanks for the recipe!
Teri says
Loved the recipe. Husband said it’s the best crust he’s ever had. A few more bites and he said “honey, you’ve got a winner here”. That says a lot! Thank you for the recipe.
Deb Attinella says
Oh wow - thanks for the feedback and glad you enjoyed it!!
Sarah says
Hi. Could I double the recipe and bake the second pizza on a preheated pizza stone?
Deb Attinella says
HI, I think that could work....You might need to spread it with oiled fingers so it doesn't stick to your hands. Hope it turns out!
Becky says
I want to try this but am skeptical about adding cold water to the yeast. Thought it would need warm water to activate? It’s sounds great !
Deb Attinella says
I know it seems weird but cold water works for this recipe...
Sherry says
Made this for dinner tonight. Crust was wonderful. Top got brown too fast but did not interfere with the flavor. Will make again soon.
Deb Attinella says
You could place a piece of foil on top next time - I think crusts can bake differently.
Sandy S. says
Our favorite pizza recipe! I add hot water for the dough and it rises much faster 4 to 6 hours and then it's ready to spread into skillet!
Mary says
I make this Pizza all the time. Haven't ordered a pizza in over 2 years. I add sausage, pepperoni, black olives. It comes out perfect every time. I ABSOLUTELY LOVE IT!
Deb Attinella says
I am so happy to hear that!