This pan pizza delivers a chewy, golden crust with irresistibly crispy edges, all thanks to the magic of a cast iron skillet. It’s the perfect homemade takeout alternative with gooey cheese, bubbling sauce, and your favorite toppings.
🍴 Ingredients
- 2 cups all-purpose flour
- 1 tsp instant yeast
- 3/4 tsp salt
- 3/4 cup warm water
- 1 tbsp olive oil (plus more for greasing)
- 1/2 cup pizza sauce
- 1 to 1 1/2 cups shredded mozzarella cheese
- Toppings of your choice (pepperoni, mushrooms, bell peppers, etc.)
🔥 Instructions
Make the Dough:
In a large bowl, mix the flour, yeast, and salt. Add warm water and olive oil, stirring until a shaggy dough forms. Knead for 3–5 minutes until smooth. Cover and let rise for 1–2 hours, or until doubled in size.
Prep the Pan:
Generously oil a 10- to 12-inch cast iron skillet. Place the dough into the skillet and gently stretch it to the edges. Cover and let it rest for 30 minutes.
Assemble the Pizza:
Preheat oven to 500°F (260°C). Spread the pizza sauce over the dough. Add cheese and your favorite toppings.
Bake to Perfection:
Bake the pizza in the lower third of your oven for 15–20 minutes, or until the crust is golden and crispy and the cheese is bubbling.
Slice and Serve:
Let the pizza rest for 5 minutes before slicing and serving straight from the skillet for maximum crunch and flavor.
📦 Amazon Must-Haves to help you make the best Cast Iron Pan Pizza
- 🍳 Lodge Cast Iron Skillet – 12 inch – The gold standard for getting that perfect crispy crust every time.
- 🍕 Dough Scraper & Cutter Set – Great for portioning and shaping pizza dough like a pro.
- 🧀 Box Grater for Cheese – Freshly shredded cheese melts better and gives superior flavor.
- 🍅 Organic Pizza Sauce – Jarred – Skip the canned stuff—this sauce adds bold flavor with no effort.
- 🥖 Pizza Dough Proofing Container Set – Keeps your dough cozy and helps it rise evenly.
- 🧂 Olive Oil Dispenser Bottle – A stylish and precise way to drizzle oil over your dough or pan.
💡 Helpful Tip: Don’t skip preheating your oven and baking in the lower rack—it’s key to getting that golden, restaurant-quality crust.
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