Cast Iron Skillet Pizza

This cast iron skillet pizza is the ultimate way to make pizzeria-worthy pie at home with a perfectly crispy crust every time. The magic comes from the blazing hot skillet that gives you chewy edges and deep dish flavor with none of the fuss. Our family calls this Friday night magic and it is often devoured before it even has time to cool.

I first tried this when we had a group of hungry kids who all wanted pizza and I had no time for delivery. The skillet made the bottom so crunchy and the inside so soft that now it is my most-requested dish for movie nights.

Ingredients

• Warm water and quick-rise yeast: activate the dough so it gets fluffy and light
• Kosher salt and sugar: enhance flavor and help the dough rise nicely
• Olive oil: brings a subtle richness while melted butter makes the crust tender
• Yellow cornmeal: gives a surprising crunch and classic pizzeria texture choose a medium-grind for best bite
• All purpose flour: forms the backbone of your dough always use fresh for best results
• Tomato paste and water: create a thick, flavorful sauce starter look for paste with no added sugar
• Salt, dried basil, dried oregano, garlic powder, paprika, and red pepper flakes: combine for a bold complex pizza sauce using fresh spices boosts the flavor
• Mozzarella cheese: melts beautifully for that bubbly gooey finish whole-milk shreds make a big difference
• Pepperoni and cooked Italian sausage: both give a savory bite and lasting flavor go for uncured meats if possible
• Sliced olives and green peppers: deliver freshness and color choose firm glossy veggies
• Grated parmesan cheese: for a salty tang on the crust edges completely optional but totally delicious

Step-by-Step Instructions

Make the Dough:

Whisk warm water and yeast in a large bowl until dissolved then stir in salt olive oil melted butter sugar and most of the cornmeal Mix in two cups of flour then gradually add the rest Knead by hand pressing and folding until the dough feels smooth and elastic with no stickiness about ten minutes

Allow the Dough to Rise:

Cover the bowl with plastic wrap Tuck it in a warm spot and let it rest for sixty minutes You want to see it double in size and look puffy

Mix the Sauce:

Combine all sauce ingredients tomato paste water salt sugar herbs and spices Stir well until the spices disappear and the sauce is smooth If you prefer a thinner sauce add more water a tablespoon at a time

Shape the Dough:

Lightly dust your counter with flour and roll the dough into a fifteen inch circle making sure it is even in thickness Do not rush this step as it helps with that even bakery-style base

Heat the Skillet:

Warm your twelve inch cast iron skillet on the stove for one to two minutes Sprinkle in the last bit of cornmeal to coat the bottom This creates an unbeatable crispiness

Assemble the Pizza:

Lay the rolled dough in the skillet Press it gently into the corners and up the sides then fold the excess dough to form a thick rim This will crisp up into a golden edge as it bakes

Add Toppings:

Spread sauce across the surface going right up to the crust Sprinkle mozzarella cheese evenly over the sauce Layer with salami pepperoni sausage olives peppers and any favorite extras Finish by dusting the edge with parmesan cheese if you like

Bake the Pizza:

Carefully transfer the skillet to a 450 degree oven Bake for eighteen to twenty five minutes until the cheese bubbles and the crust is deep golden Cool for five minutes before slicing

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My favorite part is always the edge of the crust Those crispy bits never last long around my kids and we love adding a sprinkle of extra parmesan before baking for that irresistible finish

Storage Tips

Once completely cooled leftover pizza keeps in the fridge for three days Wrap slices in foil or place in a lidded container To reheat place back in your cast iron at 350 degrees for ten minutes This brings back the crispy crust better than a microwave

Ingredient Substitutions

You can use any pizza cheese blend but I highly recommend whole-milk mozzarella for the best melt No fresh green peppers Just use roasted red peppers from a jar Out of cornmeal Rice flour or semolina will add a similar crunch Swap the protein to whatever you like or leave it out entirely for a veggie pie

Serving Suggestions

Top each slice with a drizzle of hot honey for a modern kick Serve with a simple arugula salad and balsamic vinaigrette for contrast Make this pizza part of a DIY night letting kids add their own toppings before baking

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Cultural Context

Baking pizza in cast iron is inspired by Southern and Midwestern deep-dish traditions The extra-hot pan gives you restaurant results without specialized equipment I love how this method turns a basic kitchen tool into something with real wow factor

Frequently Asked Questions

→ Why use a cast iron skillet for pizza?

Cast iron skillets heat evenly and retain high temperatures, resulting in an extra-crispy crust and caramelized edges.

→ Can I use different cheese blends?

Yes! Mozzarella is classic, but blends with provolone or fontina melt beautifully and add depth to the flavor.

→ What toppings work well with this style?

Popular combinations include pepperoni, sausage, olives, peppers, mushrooms, or even fresh basil and artichoke hearts.

→ How do I keep the crust from getting soggy?

Preheat your skillet, sprinkle cornmeal for extra crunch, and avoid overloading with sauce or wet ingredients.

→ Can I use store-bought dough or sauce?

Absolutely. Store-bought pizza dough and marinara work well for a quicker assembly while still producing tasty results.

→ Is this suitable for freezing leftovers?

Yes, individual slices or extra sauce can be frozen for future enjoyment. Reheat in the oven for best texture.