The Ultimate Guide to Cast Iron Skillet Pizza: Crispy, Cheesy, and Simple
Master a fuss-free pizza technique that yields a thick, focaccia-style crust every time.
There’s nothing quite as comforting as a piping hot, homemade pizza with a golden, bubbly crust straight from your own oven. But what if you could make a pizzeria-worthy pizza without a special stone or complicated techniques? Enter the cast iron skillet pizza: a game-changing method that produces a focaccia-like, crispy crust and a thick, airy interior—all with minimal effort and maximum flavor.
Why Cast Iron Skillet Pizza?
With an ethereally airy dough and a crispy, well-browned base, pizza made in a cast iron skillet offers the perfect balance of textures and is easier than classic stone-baked pies. The skillet acts as both your proofing pan and your baking vessel, helping to achieve that crisp, almost fried crust thanks to a generous layer of olive oil.
- Thick, airy, focaccia-like crust that’s crispy on the bottom
- No need for a pizza stone, peel, or complex shaping
- Simple dough technique: little kneading, big rise
- Customizable toppings and a cheesier finish
- Great for weeknights or entertaining—just add a salad or soup!
Ingredients and Essential Tools
This recipe uses pantry staples and a few classic pizza toppings. Here’s what you’ll need for the ultimate cast iron pizza:
| Ingredient | Amount |
|---|---|
| Active dry yeast | 1 tsp |
| Granulated sugar | 1 tsp |
| Warm water (90-100°F) | 1 cup |
| All-purpose flour | 2 1/2 cups |
| Olive oil | 6 tbsp (divided) |
| Kosher salt | 1 1/2 tsp |
| Parmesan cheese (grated) | 3 tbsp (divided) |
| Shredded low-moisture mozzarella cheese | 1 3/4 cup – 2 cups (divided) |
| Hot Italian sausage | 1/4 lb |
| Mini sweet bell peppers (sliced thin) | 3 |
| Medium red onion (sliced thin) | 1/4 |
| Sliced pickled banana peppers (patted dry) | 2 tbsp |
| Chopped Italian parsley | 2 tbsp |
- Essential tool: 12-inch seasoned cast iron skillet
Step-by-Step Instructions
Step 1: Prepare the Dough
Begin by blooming the yeast: In a large bowl or stand mixer, sprinkle the yeast and sugar over the warm water and whisk to become homogeneous. Let it sit about 5 minutes until it looks frothy and bubbles appear on the surface.
- Add the flour, 2 tablespoons olive oil, and salt. With a dough hook or a sturdy spoon/rubber spatula, mix until the dough fully comes together (about 2 minutes in a stand mixer, 3-4 minutes by hand).
- Scrape the sides and bottom, then mix another 2-3 minutes to thoroughly incorporate everything for a shaggy but combined dough.
Step 2: First Rise
- Drizzle 1 tablespoon olive oil down the sides of the bowl and onto the dough. Flip dough around to coat.
- Cover bowl with plastic wrap and let rise in a warm place until doubled in size and bubbly, about 1 hour.
- For make-ahead: Place dough in the fridge for up to 2 days after the first rise. Allow to come to room temp before next step (add 30–60 mins extra proof time).
Step 3: Prep the Skillet
- Pour 2 tablespoons olive oil into a 12-inch cast iron skillet. Use your hands or a pastry brush to coat the bottom and sides very well.
Step 4: Second Rise in Skillet
- Transfer dough to the skillet, flipping once to coat both sides in the oil.
- Using your fingers, gently press the dough into an even layer covering the skillet bottom. If the dough resists stretching, cover loosely with plastic and let it rest 10 minutes. Stretch again gently once it’s relaxed.
- Cover and let dough rise another 1.5 hours (2 to 2.5 hours if coming from the refrigerator) until you see visible bubbles and the dough is jiggly.
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Step 5: Add Toppings and Bake
- Preheat your oven to 475°F (245°C), ideally at least 30 minutes before baking to ensure full temperature.
- While oven preheats, prep your toppings: Brown sausage, slice veggies, grate and measure cheeses.
- Drizzle the dough with remaining olive oil. Sprinkle with half the Parmesan cheese and half the mozzarella right onto the dough.
- Scatter cooked sausage, sweet peppers, red onions, and banana peppers evenly over cheese layer.
- Add remaining mozzarella and Parmesan.
- Bake on bottom oven rack 18–20 minutes or until crust is deep golden brown and cheese is melted, bubbly, and slightly browned.
- Optional: If you like a deeper brown top, broil for 1–2 minutes, watching closely.
Step 6: Serve and Enjoy!
- Let pizza cool in skillet for 5 minutes, then loosen with a spatula and transfer to a cutting board.
- Sprinkle with chopped Italian parsley before slicing and serving.
- Enjoy your pizza with a crisp salad, sautéed vegetables, or soup for a full meal!
Tips and Tricks for Perfect Cast Iron Pizza
- Let your dough rise fully. Don’t rush the proofing—the aeration is key to a fluffy, focaccia-like crumb.
- Don’t under-oil the skillet. The generous oil both prevents sticking and creates a “fried” crispy bottom crust.
- Preheat your oven thoroughly. A hot oven gives the best lift and cheesiest finish.
- For extra flavor: try garlic-infused oil for brushing, or sprinkle the crust with extra Parmesan before baking.
- Experiment with toppings: roasted veggies, pepperoni, mushrooms, or quick-pickled onions all shine on this thick crust.
Customizations and Topping Inspiration
While sausage, sweet peppers, and onions make a satisfying classic, don’t be afraid to make this pizza your own. The thick crust and pan-baking method lend themselves to hearty toppings and creative combinations:
- Margherita: tomato sauce, fresh mozzarella pearls, and basil after baking
- BBQ Chicken: BBQ sauce, cooked chicken, red onion, smoked mozzarella
- Veggie Supreme: Roasted broccoli, spinach, mushrooms, artichokes, and feta
- Four Cheese: Blend of mozzarella, asiago, provolone, and Parmesan
Adjust the cheese amount and type to your taste for extra gooeyness or sharper flavor.
Cast Iron Care and Avoiding Sticking
The key to a non-stick cast iron pizza is a well-seasoned skillet plus sufficient olive oil. Even an older skillet that’s slightly rough will release the pizza with proper oiling. If your pizza sticks, let it cool for a few extra minutes, then loosen gently with a thin spatula.
- Keep your skillet seasoned: Rub oil over the pan and heat it before storing if needed.
- Clean with hot water and a brush, avoiding soap or the dishwasher.
Cast Iron Skillet Pizza vs. Chicago-Style Pizza
| Aspect | Cast Iron Skillet Pizza | Chicago-Style Deep Dish |
|---|---|---|
| Crust | Thick, airy, focaccia-like; crispy on bottom | Thick, pastry-style; tall walls to hold fillings |
| Topping Order | Sauce, cheese, then toppings | Cheese first (protects crust), then toppings, sauce on top |
| Texture | Crunchy exterior, chewy interior | Dense, almost pie-like |
| Pan | Cast iron skillet | Deep-dish pizza pan |
Both versions are hearty and delicious, but cast iron pie is easier to make and less fussy at home. Chicago style is layer-heavy and almost a pizza-casserole hybrid—while cast iron pizza strikes the perfect balance of crust and topping, reminiscent of Detroit pan pizza but with its own bold personality.
Troubleshooting and Advanced Tips
- Dough is too sticky? Lightly oil your hands or add an extra tablespoon of flour as you work. Don’t add too much flour—stickiness disappears as dough proofs.
- Crust too chewy? Make sure to give a sufficient second rise in the pan for the best airy texture.
- Bottom not crispy? Consider preheating the skillet in the oven before adding dough for an extra-crisp underside.
- Want pizza super-fast? Prepare dough a day or two in advance and store in the refrigerator until ready to use.
Frequently Asked Questions (FAQs)
Do I need a stand mixer to make pizza dough?
No, a stand mixer makes quick work, but mixing and minimal kneading by hand with a sturdy spatula or wooden spoon works just as well. Just allow the yeast to bloom and mix thoroughly, kneading 1–2 minutes longer than the mixer method.
How do you prevent pizza from sticking to the skillet?
A well-seasoned pan and a generous amount of olive oil are essential. As long as you coat both the pan and dough, the pizza should release easily after cooling a couple of minutes. If your pan is new, season it before first use for best results.
Can I use store-bought pizza dough?
Yes! Thawed, refrigerated bread or pizza dough works well. Let it rise in the skillet as instructed for the full texture and flavor.
Is cast iron skillet pizza the same as deep-dish pizza?
No. Cast iron pizza has a thick, fluffy crust and crispy base but isn’t as tall or heavily layered as Chicago deep dish, which assembles cheese first, then fillings, then sauce on top. Cast iron pizza is closer to Detroit pan or focaccia pizza—fluffy, satisfying, and deeply flavorful with a hearty crust-to-topping ratio.
What sides go best with cast iron pizza?
Pair your pizza with a crisp green salad, sautéed asparagus, garlic bread, or any soup that begs for dunking.
Finishing Touches and Serving Suggestions
- Spritz with extra-virgin olive oil or drizzle a little truffle oil over the pizza just before serving.
- Scatter fresh basil or parsley on top for a burst of color and aroma.
- Serve straight from the skillet for a dramatic, rustic presentation—just use caution, as the pan stays hot.
Ready to Make Cast Iron Pizza?
Next pizza night, skip the takeout app. Let your cast iron skillet work its magic with this hearty, crowd-pleasing method. With a foundation of chewy yet crisp dough, a gooey blanket of cheese, and colorful toppings, this pizza will become a staple in your home kitchen.
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