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Once you make pizza in a cast iron pan, you won’t want it any other way!
In just a few minutes, you can make a cast iron skillet pizza at home that will rival any pizza restaurant.
Do you remember Pizza Hut pan pizza? I grew up on that stuff. They’d bring the pizza to the table, still in the pan, with a big pitcher of soda and it was the absolute best thing ever.
If you share these fond memories, you’re going to love this cast iron pizza recipe. I swear, it tastes just like Pizza Hut.
Ingredients for Pizza in a Cast Iron Pan
- Refrigerated pizza dough. While homemade dough is certainly amazing, most of us want quick and easy. For us, there is store-bought dough. Most grocery stores make their own fresh dough that comes in a plastic bag, and this is a great option. If not, there is always the Pillsbury pizza dough in a tube. And did you know that most pizza places will sell you their dough? We get our doughs for $1 a piece from our local pizza spot. Just walk in and ask!
- Pizza sauce. Use my easy homemade version because it’s the BEST, or buy premade pizza sauce at the grocery store.
- Mozzarella cheese
- Toppings of your choice. We love turkey pepperoni in our house.
- Olive oil. You’ll need some for oiling the dough bowl.
How to Make Cast Iron Pan Pizza
Rest the Dough
The first thing to do is let the dough come to room temperature.
Coat a large bowl with olive oil, place the dough ball into the bowl and cover it with plastic wrap. The longer you let the dough sit on the counter this way, the puffier it will get, and the more delicious your pizza crust will be.
Stretch the dough to fit the pan
Once your dough is ready, stretch it with your hands as best you can, and then place it into the cast iron pan.
Now, stretch the dough out until it reaches the edges of the pan. If you’ve allowed your dough sufficient rest time, this shouldn’t be hard.
If you like, scooch the dough up the sides of the skillet a little to give it a deep dish pizza vibe.
Load on the toppings
Now, spread your pizza sauce, cheese and favorite toppings on top of the dough.
Bake the Pizza
We’re using very high heat in our ovens, so be careful. A 500 degree oven will mimic the type of ovens used at your local pizzeria, giving you that perfectly crisp crust.
Your pizza will be golden brown and delicious in about 15 minutes. Keep an eye on it during those last few minutes and pull it when it’s to your liking.
Watch how to make the best pan pizza!
Variations
The Sauce. Try using basil pesto sauce, vodka sauce or a simple mixture of olive oil and minced garlic as a pizza base. They’re a nice change from traditional pizza sauce. I do not recommend using marinara sauce on pizza, as it can be too watery.
The Cheese. Experiment with other types of cheeses that melt well, like Asiago, American and provolone cheese. And a sprinkle of Parmesan cheese on top is always nice.
The Toppings. Go crazy with your favorite toppings! Sausage, black olives, peppers and onions are all popular choices. Also, consider adding spices like oregano, red pepper flakes and fresh basil for extra flavor.
Storage and Reheating
Wrap any leftover pizza in aluminum foil or place it in a freezer bag. Leftover pizza will stay fresh in the refrigerator for 3-5 days and in the freezer for even longer.
Reheat your pan pizza in a 400 degree oven for 3-5 minutes to restore the crispy crust.
Tips for the Best Pizza
1. Use room temperature dough. Not just that, but the longer you let the dough sit at room temperature, the better your pizza is going to taste.
2. Use low moisture ingredients. Cheeses or toppings with high water content will make your pizza watery. Avoid fresh mozzarella, fresh tomatoes and marinara sauce, as they have a higher moisture content.
3. Do not oil the cast iron pan. Too much oil will make it more difficult to stretch the dough to fit the bottom of the pan. The oil from the bowl that the dough rests in is enough to maintain the nonstick surface of the pan.
4. Use a kitchen scale. Weigh your pizza dough using a kitchen scale. This recipe calls for 12 oz. of dough, which is the perfect fit for a 10-inch skillet. If you have more or less dough, it will affect the thickness of your crust.
FAQs
How do you keep pizza from sticking to cast iron?
It’s important to use a seasoned cast iron pan to make pizza. Seasoned means that the pan has been coated with a thin layer of oil that’s been baked into the surface, making it nonstick and easier to clean.
Most cast iron pans come pre-seasoned when you buy them. We’re taking an extra step by letting our dough rest in an oiled bowl, which will add another layer of protection from sticking.
What size skillet is best for pizza?
The most common cast-iron skillet size is 10 inches, which is the typical size of a small pizza at your local pizza spot. If you have a smaller or larger skillet, be sure to adjust the amount of dough you’re using.
Should I preheat the pan?
I have tested this recipe using a both a hot pan and one that is room temperature, and the verdict is that you do not need to preheat the pan.
Using both a preheated pan and one that’s not preheated will result in equally golden brown, crispy crust. The difference will be in the thickness of the crust. Where a preheated pan will give you a nice, thick crust, using a room temperature pan will give you insanely thick crust, just like the kind you’d get at Pizza Hut.
I’ve also found it more challenging to get the dough to spread out to the edges of the pan when using a preheated pan. Trust me – a room temperature pan is the way to go!
Do I need to oil the cast iron before baking the pizza?
You do not need to oil your cast iron pan before baking your pizza. In fact, oiling your skillet will make it more difficult to stretch the dough to fit it.
As long as you rest your pizza dough in an oiled bowl, it should have enough oil on it already.
When you make this perfect pan pizza, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more pizza recipes, try these:
Perfect Pan Pizza
Equipment
- 1 10" cast iron skillet
Ingredients
- 12 oz. refrigerated pizza dough
- 3/4 cup shredded mozzarella cheese
- 1/4 cup prepared pizza sauce
- 8-10 slices pepperoni garnish, optional
Instructions
- Place the pizza dough in an oiled bowl and cover with plastic wrap. Let the dough come to room temperature. (The longer you let the dough sit, the puffier it will get.)
- Preheat oven to 500 degrees.
- Stretch and press the pizza dough to fit the cast iron pan, pressing it slightly up onto the sides of the pan.
- Spread the pizza sauce onto the dough. Sprinkle the cheese evenly across the pizza, followed by the pepperoni, if desired.
- Bake for 16-18 minutes. Slide the pizza onto a cutting board before slicing.
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