I swear this cast iron skillet pizza rivals takeout with its crisp golden bottom, thick chewy crust, and melty toppings in every slice. Friday night pizza just got a whole lot better.

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I’m obsessed with this crispy cast iron skillet pizza because it scratches the Friday night takeout itch without the sad cardboard box vibe. The crust is thick, golden, and loud when I bite into it, with that chewy middle I always want from a pan pizza.

I pile on pizza sauce and mozzarella cheese, then let the skillet do its thing until the edges get deeply browned and a little dramatic. And honestly, that crispy bottom is the whole reason I keep coming back.

But the best part? It feels fun, messy, and worth tearing into right at the table.

Ingredients

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Active dry yeast gives the crust that chewy, homemade pizza shop vibe.
Warm water wakes the yeast up, so the dough actually does its thing.
Sugar helps the crust brown and adds just a tiny hint of sweetness.
All purpose flour keeps it simple, sturdy, and crispy in the skillet.
Fine salt makes the dough taste like food, not cardboard.
Olive oil helps the bottom get golden, crunchy, and a little rich.
Cornmeal adds that gritty crunch you’ll notice in the best way.
Pizza sauce brings the tangy, messy, classic comfort we’re here for.
Mozzarella gets melty, stretchy, and basically impossible to resist.
Parmesan adds salty bite, because more cheese is usually the answer.
Pepperoni brings crispy edges, savory fat, and big Friday-night energy.
Veggies add color, texture, and make you feel slightly responsible.
Fresh basil makes it taste fresher, even when you’ve fully loaded it.
Plus red pepper flakes or oregano give it that pizzeria-table finish.

Ingredient Quantities

2 1/4 teaspoons active dry yeast (1 packet)

1 cup warm water (about 105 to 115 degrees F)

1 teaspoon granulated sugar

2 1/2 cups all purpose flour, plus extra for dusting

1 teaspoon fine salt

1 tablespoon extra virgin olive oil, plus 1 tablespoon for skillet

1 tablespoon cornmeal or extra flour for dusting the skillet

1 cup pizza sauce or marinara

2 cups shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1/2 cup sliced pepperoni or other cured meat (optional)

1/2 cup sliced bell pepper, mushrooms, or other vegetables (optional)

Fresh basil leaves, a small handful (optional)

Crushed red pepper flakes or dried oregano for sprinkling (optional)

How to Make this

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1. Stir 2 1/4 teaspoons active dry yeast and 1 teaspoon granulated sugar into 1 cup warm water (about 105 to 115 F); let sit 5 to 10 minutes until foamy.

2. In a large bowl combine 2 1/2 cups all purpose flour and 1 teaspoon fine salt.

3. Add the yeast mixture and 1 tablespoon extra virgin olive oil to the flour and mix until a shaggy dough forms.

4. Turn the dough onto a lightly floured surface and knead about 5 minutes until smooth and slightly elastic; add a little extra flour if too sticky.

5. Lightly oil the bowl, place the dough inside, cover, and let rise in a warm spot about 20 minutes until puffy (it does not need to double fully for a quick skillet pizza).

6. While dough rises, place a 10 to 12 inch cast iron skillet in the oven and preheat to 475 F; when hot, remove skillet carefully and brush with 1 tablespoon extra virgin olive oil and sprinkle 1 tablespoon cornmeal or extra flour to dust the bottom.

7. Stretch or roll the dough to roughly the size of the skillet, then transfer and press dough into the skillet, building a slightly thicker rim for a chewy center and a crisp bottom.

8. Spread 1 cup pizza sauce or marinara over the dough, sprinkle 2 cups shredded mozzarella evenly, then add 1/4 cup grated Parmesan and 1/2 cup sliced pepperoni and 1/2 cup sliced vegetables if using.

9. Bake in the preheated 475 F oven 12 to 15 minutes until the crust is golden and the cheese is bubbly and starting to brown.

10. Remove pizza, let rest 3 to 5 minutes, then top with fresh basil leaves and a sprinkle of crushed red pepper flakes or dried oregano if desired; slice and serve.

Equipment Needed

1. Measuring spoons and measuring cup
2. Large mixing bowl
3. Wooden spoon or silicone spatula
4. Kitchen thermometer
5. Lightly floured work surface or pastry mat
6. Cast iron skillet 10 to 12 inch
7. Rolling pin or hands for stretching dough
8. Oven mitts and pizza cutter or sharp knife

FAQ

Q: How do I know the yeast is active? A: The yeast is active if it foams and becomes frothy within 5 to 10 minutes after mixing with warm water and sugar. If nothing happens, discard and use fresh yeast.

Q: What kind of skillet should I use and do I need to preheat it? A: Use a well seasoned or cast iron skillet for best heat retention. Preheat the skillet in a 475 F oven for 10 minutes after oiling it so the crust starts crisping the moment it hits the pan.

Q: Can I make the dough ahead or freeze it? A: Yes. Refrigerate shaped dough for up to 24 hours for more flavor or freeze for up to 3 months. Thaw overnight in the fridge and bring to room temperature before shaping.

Q: How do I prevent a soggy crust from toppings? A: Use a modest amount of sauce, pat wet vegetables dry or sauté them first, and avoid overloading cheese or wet meats. Parbaking the crust a few minutes can also help.

Q: What is the ideal oven temperature and baking time? A: Bake at 475 F for about 12 to 18 minutes until the cheese is bubbly and the edges are deeply golden. Exact time depends on skillet size and oven variation.

Q: How do I reheat leftovers to retain crispness? A: Reheat in a skillet over medium low heat covered for a few minutes, or in a 375 F oven on a baking sheet for 8 to 10 minutes to restore a crisp crust and melted cheese.

CRISPY Cast Iron Skillet Pizza Recipe Substitutions and Variations

Active dry yeast: instant yeast (use same amount, mix directly into flour), 1 cup mature sourdough starter (replace yeast and reduce water slightly), 2 1/4 teaspoons rapid rise yeast (shorter rise time)
All purpose flour: bread flour (higher protein for chewier crust, use 1:1), 100% whole wheat flour (use up to half the amount or add extra water), 00 pizza flour (finer grind for a silkier crust, use 1:1)
Extra virgin olive oil: light olive oil or avocado oil (neutral flavor, use 1:1), melted butter (richer flavor, use 1:1), vegetable or canola oil (neutral and high smoke point, use 1:1)
Mozzarella cheese: provolone or fontina (similar melt and stretch), low moisture part skim mozzarella (less oil seepage), shredded vegan mozzarella (plant based alternative), a blend of mozzarella and cheddar (bolder flavor)

Pro Tips

– Proof the yeast in water that is warm but not hot. If it feels too warm to your wrist, it is too hot and can kill the yeast. Wait for a clear foamy head before mixing with the flour to ensure an active rise.

– Preheat the empty cast iron well so the bottom crisps immediately on contact. Use oven mitts and a metal spatula to transfer and press the dough quickly so you do not lose heat. Dusting with cornmeal keeps the crust from sticking and gives a pleasant texture.

– If you use watery vegetables, slice them thin and pat them dry or give them a quick sauté to remove excess moisture. That prevents a soggy center and helps the cheese brown evenly.

– For a more blistered, flavorful top, place the pizza on the lower rack for most of the bake, then move it up or turn on the broiler for the last 1 to 2 minutes while watching closely so the cheese browns without burning. Let the pizza rest a few minutes before slicing so the cheese sets and toppings stay in place.

CRISPY Cast Iron Skillet Pizza Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I swear this cast iron skillet pizza rivals takeout with its crisp golden bottom, thick chewy crust, and melty toppings in every slice. Friday night pizza just got a whole lot better.

Servings

servings

Calories

320

kcal

Equipment: 1. Measuring spoons and measuring cup
2. Large mixing bowl
3. Wooden spoon or silicone spatula
4. Kitchen thermometer
5. Lightly floured work surface or pastry mat
6. Cast iron skillet 10 to 12 inch
7. Rolling pin or hands for stretching dough
8. Oven mitts and pizza cutter or sharp knife

Ingredients

2 1/4 teaspoons active dry yeast (1 packet)
1 cup warm water (about 105 to 115 degrees F)
1 teaspoon granulated sugar
2 1/2 cups all purpose flour, plus extra for dusting
1 teaspoon fine salt
1 tablespoon extra virgin olive oil, plus 1 tablespoon for skillet
1 tablespoon cornmeal or extra flour for dusting the skillet
1 cup pizza sauce or marinara
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 cup sliced pepperoni or other cured meat (optional)
1/2 cup sliced bell pepper, mushrooms, or other vegetables (optional)
Fresh basil leaves, a small handful (optional)
Crushed red pepper flakes or dried oregano for sprinkling (optional)

Directions

Stir 2 1/4 teaspoons active dry yeast and 1 teaspoon granulated sugar into 1 cup warm water (about 105 to 115 F); let sit 5 to 10 minutes until foamy.
In a large bowl combine 2 1/2 cups all purpose flour and 1 teaspoon fine salt.
Add the yeast mixture and 1 tablespoon extra virgin olive oil to the flour and mix until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead about 5 minutes until smooth and slightly elastic; add a little extra flour if too sticky.
Lightly oil the bowl, place the dough inside, cover, and let rise in a warm spot about 20 minutes until puffy (it does not need to double fully for a quick skillet pizza).
While dough rises, place a 10 to 12 inch cast iron skillet in the oven and preheat to 475 F; when hot, remove skillet carefully and brush with 1 tablespoon extra virgin olive oil and sprinkle 1 tablespoon cornmeal or extra flour to dust the bottom.
Stretch or roll the dough to roughly the size of the skillet, then transfer and press dough into the skillet, building a slightly thicker rim for a chewy center and a crisp bottom.
Spread 1 cup pizza sauce or marinara over the dough, sprinkle 2 cups shredded mozzarella evenly, then add 1/4 cup grated Parmesan and 1/2 cup sliced pepperoni and 1/2 cup sliced vegetables if using.
Bake in the preheated 475 F oven 12 to 15 minutes until the crust is golden and the cheese is bubbly and starting to brown.
Remove pizza, let rest 3 to 5 minutes, then top with fresh basil leaves and a sprinkle of crushed red pepper flakes or dried oregano if desired; slice and serve.

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.