I swapped takeout for my 30-minute cast iron skillet pizza that delivers a thick crust and endless topping possibilities.

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I used to order pizza every Friday, then I figured out a Crispy Cast Iron Skillet Pizza that actually beats delivery more nights than not. I love how a simple sprinkle of all purpose flour and a splash of extra virgin olive oil give the crust a crunchy bottom and a soft, chewy middle you want to tear into.

It feels like a tidy little kitchen secret, and kind of reckless, because it looks so good for so little effort. This is the sort of Cast Iron Skillet Recipes Dinner trick I hoard, so stick around if you want that perfect skillet pizza moment.

Ingredients

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All purpose flour: gives structure and chew, mostly carbs, little fiber, not very nutrient dense.
Instant yeast: pumps air into dough, tiny protein, helps rise, adds faint yeasty flavor.
Extra virgin olive oil: healthy fats, adds crisp and flavor, helps browning, not heavy tasting.
Pizza sauce: usually tomato based, offers vitamin C, tangy sweetness, adds moisture and zip.
Mozzarella: mild, melty, good protein, more fat than low fat cheeses, makes it gooey.
Pepperoni: salty, fatty, high protein but also high in sodium and saturated fat, very savory.
Basil: fresh herb, low cal, small vitamins, bright aroma, optional but lifts flavor big time.

Ingredient Quantities

1 1/2 cups (190 g) all purpose flour

1 tsp instant yeast (rapid rise works)

1 tsp granulated sugar

3/4 tsp fine salt

2/3 cup (160 ml) warm water

1 tbsp extra virgin olive oil

2 tbsp extra virgin olive oil (additional)

1/2 to 3/4 cup (120 to 180 ml) pizza sauce

1 to 1 1/2 cups (100 to 150 g) shredded mozzarella

2 tbsp grated Parmesan cheese

1 cup sliced pepperoni or other toppings of choice

1 to 2 tbsp cornmeal or extra flour for dusting

fresh basil leaves, a handful, its optional

dried oregano and red pepper flakes, optional

How to Make this

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1. In a bowl stir together 1 1/2 cups flour, 1 tsp instant yeast, 1 tsp sugar and 3/4 tsp salt; add 2/3 cup warm water (about 105 to 115 F) and 1 tbsp olive oil and mix until a shaggy dough forms.

2. Turn dough onto a lightly floured surface and knead 2 to 4 minutes until smooth and slightly tacky, add a little flour if it’s too sticky. Form a ball, put it in a lightly oiled bowl, cover with a towel or plastic wrap and let rest about 10 minutes so it puffs slightly.

3. While dough rests, preheat oven to 500 F (260 C) and put a 10 inch cast iron skillet on the middle rack to heat for at least 10 minutes. This is the trick that gives you a super crispy bottom.

4. On a floured or cornmeal dusted surface, press/stretch the dough into a roughly 10 inch circle using your fingers, keeping some airy bubbles in the edge for chewiness. Dust a peel or a sheet of parchment with 1 to 2 tbsp cornmeal or extra flour to help transfer.

5. Carefully remove the hot skillet (use oven mitts), pour in 2 tbsp extra virgin olive oil and swirl to coat bottom and sides. Transfer the stretched dough into the skillet and press to fit the pan; push up a slight rim.

6. For an extra crispy base, cook the dough in the oiled skillet over medium-high heat on the stove for 1 to 2 minutes until it starts to set and get a little color, then remove from heat. If you’re in a rush skip this and just bake.

7. Spoon 1/2 to 3/4 cup pizza sauce over the dough leaving the rim, sprinkle 1 to 1 1/2 cups shredded mozzarella, scatter 2 tbsp grated Parmesan and top with 1 cup sliced pepperoni or other toppings of choice.

8. Slide the skillet back into the hot oven and bake 10 to 15 minutes until the cheese is bubbly and the crust is golden and deep brown on the bottom.

9. Remove pizza from the oven and let rest 3 to 5 minutes, then top with a handful of fresh basil leaves and a sprinkle of dried oregano and red pepper flakes if you like heat.

10. Slice right in the skillet or transfer to a cutting board, and enjoy — don’t worry if the crust has a few charred spots, that’s flavor.

Equipment Needed

1. Large mixing bowl, for stirring the dough and letting it rest
2. Measuring cups and spoons, for flour, water, yeast, salt and oil
3. Wooden spoon or silicone spatula, to mix until a shaggy dough forms
4. Bench scraper or sharp knife, to help lift and shape the dough (or just your hands)
5. Lightly floured surface or pastry board, for stretching/pressing the dough
6. 10 inch cast iron skillet, preheated in the oven for that crispy bottom
7. Pizza peel or a sheet of parchment paper dusted with cornmeal, to transfer the dough to the skillet
8. Oven mitts and tongs, for safely handling the hot skillet and removing the pizza

FAQ

Q: Can I swap active dry yeast for the instant yeast called for? A: Yes. Use the same amount but you should proof active dry first: stir it into the warm water (about 100 to 110 F) with the sugar, wait 5 to 10 minutes until it's foamy, then mix. Instant yeast can be mixed straight into the flour, so it's a little faster.

Q: How do I get that extra crispy bottom crust? A: Heat the cast iron well before you add the dough — 10 to 15 minutes in a 475 to 500 F oven works great. Add the 2 tbsp oil so the crust fries a bit on contact, stretch the dough thin, dust with cornmeal, and don't overload with sauce. You can par-bake the base 3 to 5 minutes, then add toppings and finish baking.

Q: What size skillet should I use and how many does this make? A: This dough is right for about a 10 to 11 inch skillet, good for 2 hungry people or 3 for light eaters. If your pan is smaller you'll get a thicker crust, bigger pan makes it thinner.

Q: Can I make the dough ahead or store leftovers? A: Yes. Make the dough and refrigerate for 24 to 48 hours for more flavor, then bring to room temp before using. You can freeze shaped dough up to a month, thaw overnight in the fridge. Leftover pizza keeps 2 to 3 days in the fridge and reheats great in a hot skillet.

Q: My cheese browns too fast while the crust is still pale, what now? A: Either add some cheese midway through the bake, move the skillet to a lower oven rack so the bottom gets more heat, or tent lightly with foil to slow browning while the crust finishes. Also use shredded low moisture mozzarella if you want less fast browning.

Q: Any tips for toppings so the crust stays crispy? A: Don't overload with wet toppings. Sauté mushrooms or peppers first, drain watery tomatoes, and use only 1/2 to 3/4 cup sauce. Put pepperoni under the cheese if you want crisper edges. Finish with fresh basil after baking, not before.

CRISPY Cast Iron Skillet Pizza Recipe Substitutions and Variations

All-purpose flour:
- Bread flour, swap by weight for a chewier, more elastic crust, you might need a touch more water
- 00 flour, use the same weight for a silkier, crispier crust at high heat
- Gluten-free cup for cup blend with xanthan gum, use same volume, expect a different texture and tweak hydration
Instant yeast:
- Active dry yeast, use the same amount but proof it in warm water first, or add about 25% more if it’s sluggish
- Fresh (compressed) yeast, roughly 3 times the instant yeast by weight, crumble and dissolve in the water
- Baking powder, for a quick no-yeast crust, it’ll be more biscuit like and not as chewy
Warm water:
- Warm milk, same temp, makes a richer, slightly softer crumb
- Beer, swap volume for volume for extra flavor and lift from carbonation
- Cold water plus a long cold ferment in the fridge 12 to 48 hours, gives more flavor and better texture
Shredded mozzarella:
- Fresh mozzarella, slice or tear and pat dry, use a bit less since it’s wetter
- Provolone or fontina, cup for cup, for a more flavorful, gooey melt
- Vegan mozzarella, pick a high melt brand, texture and browning will differ

Pro Tips

1) Cold ferment the dough when you can. Throw the dough in the fridge for 24 to 72 hours in a sealed container, it develops way more flavor and gets easier to stretch. If you plan to do this cut the yeast about half and let it warm up 30 to 60 minutes before shaping.

2) Get that skillet smokin hot and use the lower rack. Preheat the cast iron at full temp for at least 20 to 30 minutes so the bottom crisps fast, and put it lower in the oven if you want extra bottom char. Use parchment or a heavily cornmeal dusted peel to transfer so you dont burn your hands.

3) Control moisture or your middle will go soggy. Use a slightly thinner smear of sauce, pat-dry wet toppings (mushrooms, fresh mozz) and drain any oily meats a bit first. If toppings are super watery, give them a quick saute or roast so the pizza stays crisp.

4) Be smart with heat and timing. A quick 1 minute sear on the stove helps but dont overdo it or you’ll scorch the rim, and if the top browns too fast move the skillet down or finish under the broiler for just 30 to 60 seconds. Add basil and delicate herbs only after baking, they wilt and lose flavor if baked too long.

CRISPY Cast Iron Skillet Pizza Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I swapped takeout for my 30-minute cast iron skillet pizza that delivers a thick crust and endless topping possibilities.

Servings

servings

Calories

449

kcal

Equipment: 1. Large mixing bowl, for stirring the dough and letting it rest
2. Measuring cups and spoons, for flour, water, yeast, salt and oil
3. Wooden spoon or silicone spatula, to mix until a shaggy dough forms
4. Bench scraper or sharp knife, to help lift and shape the dough (or just your hands)
5. Lightly floured surface or pastry board, for stretching/pressing the dough
6. 10 inch cast iron skillet, preheated in the oven for that crispy bottom
7. Pizza peel or a sheet of parchment paper dusted with cornmeal, to transfer the dough to the skillet
8. Oven mitts and tongs, for safely handling the hot skillet and removing the pizza

Ingredients

1 1/2 cups (190 g) all purpose flour
1 tsp instant yeast (rapid rise works)
1 tsp granulated sugar
3/4 tsp fine salt
2/3 cup (160 ml) warm water
1 tbsp extra virgin olive oil
2 tbsp extra virgin olive oil (additional)
1/2 to 3/4 cup (120 to 180 ml) pizza sauce
1 to 1 1/2 cups (100 to 150 g) shredded mozzarella
2 tbsp grated Parmesan cheese
1 cup sliced pepperoni or other toppings of choice
1 to 2 tbsp cornmeal or extra flour for dusting
fresh basil leaves, a handful, its optional
dried oregano and red pepper flakes, optional

Directions

In a bowl stir together 1 1/2 cups flour, 1 tsp instant yeast, 1 tsp sugar and 3/4 tsp salt; add 2/3 cup warm water (about 105 to 115 F) and 1 tbsp olive oil and mix until a shaggy dough forms.
Turn dough onto a lightly floured surface and knead 2 to 4 minutes until smooth and slightly tacky, add a little flour if it’s too sticky. Form a ball, put it in a lightly oiled bowl, cover with a towel or plastic wrap and let rest about 10 minutes so it puffs slightly.
While dough rests, preheat oven to 500 F (260 C) and put a 10 inch cast iron skillet on the middle rack to heat for at least 10 minutes. This is the trick that gives you a super crispy bottom.
On a floured or cornmeal dusted surface, press/stretch the dough into a roughly 10 inch circle using your fingers, keeping some airy bubbles in the edge for chewiness. Dust a peel or a sheet of parchment with 1 to 2 tbsp cornmeal or extra flour to help transfer.
Carefully remove the hot skillet (use oven mitts), pour in 2 tbsp extra virgin olive oil and swirl to coat bottom and sides. Transfer the stretched dough into the skillet and press to fit the pan; push up a slight rim.
For an extra crispy base, cook the dough in the oiled skillet over medium-high heat on the stove for 1 to 2 minutes until it starts to set and get a little color, then remove from heat. If you’re in a rush skip this and just bake.
Spoon 1/2 to 3/4 cup pizza sauce over the dough leaving the rim, sprinkle 1 to 1 1/2 cups shredded mozzarella, scatter 2 tbsp grated Parmesan and top with 1 cup sliced pepperoni or other toppings of choice.
Slide the skillet back into the hot oven and bake 10 to 15 minutes until the cheese is bubbly and the crust is golden and deep brown on the bottom.
Remove pizza from the oven and let rest 3 to 5 minutes, then top with a handful of fresh basil leaves and a sprinkle of dried oregano and red pepper flakes if you like heat.
Slice right in the skillet or transfer to a cutting board, and enjoy — don’t worry if the crust has a few charred spots, that’s flavor.

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.