I can’t wait to share my Iron Skillet Pizza that somehow achieves a thick crust with a crispy bottom and a soft and chewy center in just 30 minutes.

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I never thought a home pie could outdo takeout but this CRISPY Cast Iron Skillet Pizza did. Thick crust, blistered, ultra crunchy bottom and a soft chewy center.

I keep it simple, just all purpose flour and a little olive oil and the skillet does the magic. Once you taste that seared edge you get why people rave about Crispy Pan Pizza and the whole Cast Iron Pizza Crust thing.

This one is fast, a tiny bit imperfect and somehow more exciting than usual. You’ll wanna know the trick, and once you try it you’ll keep making it.

Ingredients

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All purpose flour gives structure and carbs, modest protein, low fiber, tastes neutral.
Yeast makes dough rise, adds tiny savory depth, no calories worth noting but active.
Olive oil adds richness, healthy fats and flavor, helps crisp the crust when cooked.
Tomato sauce brings acidity, vitamin C, some fiber, it’s savory not sweet usually.
Mozzarella melts great, gives protein and calcium, mild milky flavor and gooeyness.
Mushrooms and peppers add fiber, vitamins, texture, freshness and a subtle earthy bite.
Cornmeal dusting keeps crust from sticking, adds slight grit and toasty corn flavor.

Ingredient Quantities

For a 10 inch cast iron skillet (serves 2 or 3)

2 cups (250 g) all purpose flour

1 tsp instant yeast (or active dry yeast)

1 tsp granulated sugar

1 tsp fine salt

3/4 cup (180 ml) warm water (about 110°F or 43°C)

1 tbsp olive oil plus 1 to 2 tsp more for the skillet

1/2 cup (120 g) pizza sauce or marinara

1 1/2 cups (150 g) shredded mozzarella cheese

2 tbsp grated Parmesan cheese

1/2 tsp dried oregano or Italian seasoning

1 to 2 tbsp cornmeal or semolina for dusting

Toppings like 8 to 12 pepperoni slices or about 1 cup sliced veggies (mushrooms, bell pepper, red onion) and a handful fresh basil leaves

Optional pinch crushed red pepper flakes and extra olive oil for drizzling

How to Make this

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1. Preheat oven to 500°F (260°C) and place your empty 10 inch cast iron skillet inside to get screaming hot, about 8 to 10 minutes.

2. Make the dough: in a bowl whisk 2 cups (250 g) flour, 1 tsp instant yeast (or active dry yeast), 1 tsp sugar and 1 tsp salt. If using active yeast, dissolve it in the 3/4 cup (180 ml) warm water first and let it foam for 5 to 10 minutes, then add 1 tbsp olive oil and the flour. If using instant yeast just add the warm water and oil to the dry mix.

3. Stir until a shaggy dough forms, then turn onto a lightly floured surface and knead 3 to 5 minutes until smooth and slightly elastic. You can also fold it in the bowl a few times if you dont want to knead long.

4. Cover the dough with a towel or plastic wrap and let it rest 15 minutes in a warm spot while the skillet heats up. It will puff a bit and become easier to stretch.

5. Remove the hot skillet from the oven (use oven mitts), add 1 to 2 tsp olive oil and swirl to coat the bottom and sides, then sprinkle 1 to 2 tbsp cornmeal or semolina over the oiled surface for crunch and to help the pizza slide.

6. Shape the dough into a 10 inch circle with your fingers and transfer it to the skillet, pressing gently to form a small rim. If the dough springs back, let it rest 3 minutes and try again. Patch any thin spots with your fingertips.

7. Spoon 1/2 cup (120 g) pizza sauce over the dough leaving the rim bare, brush the rim lightly with olive oil so it browns crisp, then sprinkle 1 1/2 cups (150 g) shredded mozzarella and 2 tbsp grated Parmesan. Scatter 1/2 tsp dried oregano and your toppings: 8 to 12 pepperoni slices or about 1 cup sliced veggies, saving fresh basil for after baking.

8. Slide the skillet back into the oven and bake 10 to 12 minutes, until the cheese is bubbly and the crust is deep golden with a nicely browned bottom. If you want extra char, broil 1 minute more but watch it closely.

9. Remove from oven, let the pizza rest 3 to 5 minutes, then add a handful of fresh basil leaves, a pinch of crushed red pepper flakes if you like heat, and a light drizzle of olive oil.

10. Slice in the skillet and serve hot. This makes a thick, crispy-bottomed 10 inch pizza that feeds 2 to 3 — dont overload toppings or the center wont stay chewy.

Equipment Needed

1. 10-inch cast iron skillet (for baking the pizza)
2. Oven that reaches 500°F (260°C)
3. Large mixing bowl
4. Measuring cups and spoons and a kitchen scale for accuracy
5. Whisk and a sturdy wooden spoon or spatula
6. Floured work surface or silicone mat for kneading and shaping the dough
7. Oven mitts for handling the screaming hot skillet
8. Pizza cutter or sharp knife plus a metal spatula for slicing and serving
9. Clean kitchen towel or plastic wrap to cover the dough while it rests

FAQ

Q: How do I get the crispiest bottom crust? A: Preheat your cast iron in the oven at 500 F for 20 to 30 min so the pan is smoking hot, brush a little olive oil in the skillet and dust the dough with cornmeal or semolina before you press it in. Cook the dough in the hot skillet on the stovetop for 1 to 2 min to set the bottom, then add sauce and toppings and finish in the oven until bubbly. Less sauce and drier toppings help a lot, and a quick 30 to 90 second broil at the end will brown the cheese real nice, but watch it cause it can burn fast.

Q: My dough is sticky or it wont rise, what went wrong? A: Make sure your water is warm not hot about 110 F, if you use active dry yeast proof it with the sugar for 5 to 10 min till foamy. Knead until smooth and elastic and give it about 1 hour in a warm place to double. If its sticky add flour a tablespoon at a time, dont add too much or the crust gets tough.

Q: The center of my pizza is soggy, how do I fix that? A: Soggy center usually means too much sauce or wet toppings. Use a thinner layer of sauce about half a cup for a 10 inch skillet, drain or saute mushrooms and pat wet veggies dry first. You can also partially bake the crust for 3 to 5 min before adding toppings to firm it up.

Q: Can I make the dough ahead or freeze it? A: Yes, you can refrigerate the dough for up to 48 hours which actually improves flavor, just bring it to room temp before using. For longer storage shape into a ball, freeze in a sealed bag up to 3 months, then thaw overnight in the fridge and let sit at room temp for an hour or two before stretching.

Q: I dont have a 10 inch cast iron, what are my options? A: You can scale the recipe up for a 12 inch skillet, or use a pizza stone or a heavy baking sheet. If you use a stone preheat it well and use semolina on your peel or pan. Baking time and dough thickness will change so keep an eye on things.

Q: How do I get the cheese golden and bubbly without burning the toppings? A: Finish under the broiler for just 30 to 90 seconds with the skillet on the top rack, or crank the oven for the last 2 to 3 min. Put delicate toppings like fresh basil on after baking and drizzle with a little olive oil and grated Parmesan right before serving for extra flavor.

CRISPY Cast Iron Skillet Pizza Recipe Substitutions and Variations

All purpose flour (2 cups) — Swap with bread flour for a chewier crust (use same weight, you might need a splash more water) or 00 flour for a silkier, foldable crust. If using whole wheat, replace up to half the APF and add about 1 to 2 tbsp more water so it doesn’t get too dense.
Yeast (1 tsp instant) — If you want sourdough use about 1/4 cup (60 g) active starter and cut the warm water by ~2 tbsp, then give the dough a longer, cooler rise. If you only have active dry yeast, use the same amount but proof it in the warm water for 5 to 10 minutes until bubbly.
Mozzarella (1 1/2 cups) — Swap with provolone or fontina for great melt and flavor, or mix half mozzarella with half cheddar for a sharper taste. For dairy free, use a good melting vegan mozzarella (same volume).
Cornmeal or semolina for dusting — Use semolina for an even crispier bottom, fine corn flour if you want a more uniform dusting, or plain flour if that’s all you got (won’t be as crunchy but works).

Pro Tips

1) Get the skillet way hotter than you think. Let it heat longer, then flick a few drops of water on it — if they skitter and vanish it’s ready. If it isnt hot enough the crust will take forever to brown.

2) Oil plus semolina/cornmeal is your friend. Smear a good film of oil, then a thin grit layer so the crust gets crunchy and the pizza slides. If the dough sticks a bit, loosen the edges with a thin spatula before you put it back in.

3) Dont overload with wet toppings. Pat veggies dry or quick-sauté mushrooms and peppers first so they dont dump water onto the center. Also a thin layer of cheese over the sauce helps stop sogginess.

4) Watch the bottom and the broiler close. Peek with a spatula to make sure the underside is nicely browned, and if you broil for extra char, only do it for a very short time and stand there watching so it doesnt burn.

CRISPY Cast Iron Skillet Pizza Recipe

Recipe by Francis Mead

0.0 from 0 votes

I can't wait to share my Iron Skillet Pizza that somehow achieves a thick crust with a crispy bottom and a soft and chewy center in just 30 minutes.

Servings

servings

Calories

613

kcal

Equipment: 1. 10-inch cast iron skillet (for baking the pizza)
2. Oven that reaches 500°F (260°C)
3. Large mixing bowl
4. Measuring cups and spoons and a kitchen scale for accuracy
5. Whisk and a sturdy wooden spoon or spatula
6. Floured work surface or silicone mat for kneading and shaping the dough
7. Oven mitts for handling the screaming hot skillet
8. Pizza cutter or sharp knife plus a metal spatula for slicing and serving
9. Clean kitchen towel or plastic wrap to cover the dough while it rests

Ingredients

For a 10 inch cast iron skillet (serves 2 or 3)
2 cups (250 g) all purpose flour
1 tsp instant yeast (or active dry yeast)
1 tsp granulated sugar
1 tsp fine salt
3/4 cup (180 ml) warm water (about 110°F or 43°C)
1 tbsp olive oil plus 1 to 2 tsp more for the skillet
1/2 cup (120 g) pizza sauce or marinara
1 1/2 cups (150 g) shredded mozzarella cheese
2 tbsp grated Parmesan cheese
1/2 tsp dried oregano or Italian seasoning
1 to 2 tbsp cornmeal or semolina for dusting
Toppings like 8 to 12 pepperoni slices or about 1 cup sliced veggies (mushrooms, bell pepper, red onion) and a handful fresh basil leaves
Optional pinch crushed red pepper flakes and extra olive oil for drizzling

Directions

Preheat oven to 500°F (260°C) and place your empty 10 inch cast iron skillet inside to get screaming hot, about 8 to 10 minutes.
Make the dough: in a bowl whisk 2 cups (250 g) flour, 1 tsp instant yeast (or active dry yeast), 1 tsp sugar and 1 tsp salt. If using active yeast, dissolve it in the 3/4 cup (180 ml) warm water first and let it foam for 5 to 10 minutes, then add 1 tbsp olive oil and the flour. If using instant yeast just add the warm water and oil to the dry mix.
Stir until a shaggy dough forms, then turn onto a lightly floured surface and knead 3 to 5 minutes until smooth and slightly elastic. You can also fold it in the bowl a few times if you dont want to knead long.
Cover the dough with a towel or plastic wrap and let it rest 15 minutes in a warm spot while the skillet heats up. It will puff a bit and become easier to stretch.
Remove the hot skillet from the oven (use oven mitts), add 1 to 2 tsp olive oil and swirl to coat the bottom and sides, then sprinkle 1 to 2 tbsp cornmeal or semolina over the oiled surface for crunch and to help the pizza slide.
Shape the dough into a 10 inch circle with your fingers and transfer it to the skillet, pressing gently to form a small rim. If the dough springs back, let it rest 3 minutes and try again. Patch any thin spots with your fingertips.
Spoon 1/2 cup (120 g) pizza sauce over the dough leaving the rim bare, brush the rim lightly with olive oil so it browns crisp, then sprinkle 1 1/2 cups (150 g) shredded mozzarella and 2 tbsp grated Parmesan. Scatter 1/2 tsp dried oregano and your toppings: 8 to 12 pepperoni slices or about 1 cup sliced veggies, saving fresh basil for after baking.
Slide the skillet back into the oven and bake 10 to 12 minutes, until the cheese is bubbly and the crust is deep golden with a nicely browned bottom. If you want extra char, broil 1 minute more but watch it closely.
Remove from oven, let the pizza rest 3 to 5 minutes, then add a handful of fresh basil leaves, a pinch of crushed red pepper flakes if you like heat, and a light drizzle of olive oil.
Slice in the skillet and serve hot. This makes a thick, crispy-bottomed 10 inch pizza that feeds 2 to 3 — dont overload toppings or the center wont stay chewy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.