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Overhead closeup view of half a cast iron skillet pizza with slices on plates on the side, pizza cutter, and red pepper flakes.

Cast Iron Skillet Pizza

Craving a pizza night at home? This Cast Iron Skillet Pizza is incredibly easy to make and results in a super light and crispy crust. Whether you use a store-bought dough or my simple dough recipe, this pizza will quickly become a favorite in your house!
5 from 1 vote
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Course: Entree
Cuisine: American
Keyword: Cast Iron Skillet Recipes, Pizza Recipes
Prep Time: 20 minutes
Cook Time: 18 minutes
Makes: 4 servings
Author: Sues

Ingredients

  • 1 Tbsp olive oil
  • 1 batch pizza dough (recipe below or store-bought)
  • 1 cup shredded cheddar cheese or shredded cheese of your choice, divided
  • ½-3/4 cup pizza sauce
  • 24 slices pepperoni (or amount of your choice)
  • ¼ tsp dried basil
  • ¼ tsp red pepper flakes

Pizza Dough

  • 1 ¼ tsp active dry yeast
  • ¾ cup lukewarm water (105-115 degrees)
  • ½ Tsp salt
  • ½ tsp granulated sugar
  • 1 Tbsp extra-virgin olive oil
  • 1 ½ cups + 2-3 Tbsp all-purpose flour
  • ½ tsp garlic powder

Instructions

  • Preheat oven to 500 degrees and put olive oil in a 12" cast iron skillet (see notes if using smaller or larger skillet). Use a pastry brush or paper towel (or your fingers), spread the oil around the entire pan and up the edges.
  • About 20 minutes before you're ready to bake the pizza, put dough in skillet and flip it once to coat both sides in olive oil. Using your hands press the dough all the way to the edges of the skillet. Let it rest for 10 minutes and if it shrinks back, press to the edges again. Let rest for another 5 minutes and repeat if dough shrinks again.
  • Sprinkle dough with ¾ cup of shredded cheese, making sure to get close to the edges with it. Spoon sauce over the top and using a spatula or knife gently spread around. If you like a saucier pizza, use ¾ cup; otherwise just use ½ cup.
  • If using pepperoni, arrange it over the sauce, overlapping slices to fit more on (you can use less than 24 slices if you don't want as much). Sprinkle on remaining ¼ cup cheese and top with dried basil and red pepper flakes.
  • Bake for 16-22 minutes, until cheese is bubbly and crust is golden. Check after 16 minutes, using a spatula to gently lift pizza to see bottom of crust. All ovens are a bit different and everyone likes their pizza different.
  • Remove pizza from oven and using a spatula lift it out of the skillet and on to a heatproof cutting surface. Slice and enjoy!

Pizza Dough

  • Mix yeast and water in a large bowl and let rest for 2 minutes.
  • Stir salt, sugar, and extra-virgin olive oil into the mixture.
  • With a wooden spoon, mix the 1 ½ cups flour + 2 Tbsp and garlic powder into the mixture. If dough feels too wet, you can add in another Tbsp flour. Form dough into a ball, gently knead a few times, and place on the bottom of the bowl.
  • Cover bowl with a kitchen towel and let rest in a warm spot for about 2 hours. Dough should rise during this time. 

Notes

  • If you want to make dough in advance, you can store it in fridge wrapped tightly in plastic wrap for 7-10 days.
  • If your dough is refrigerated, be sure to bring it to room temperature before using.
  • If you're using a cast iron skillet larger than 12 inches, your pizza will have a thinner crust and will likely need a shorter baking time. If you're using a smaller skillet, your crust will be thicker and will likely need a longer baking time. If using a smaller skillet, you could also use a little bit less dough to compensate.

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