The first time I slid a pizza into a hot cast iron skillet I felt like a kid watching the baker at a market, the crust crackling as it hit the metal and the cheese bubbling up around tomato slices, and that simple, cozy moment is why this Cast Iron Pizza Recipe became my go-to for easy weekend dinners when I want something impressive but not fussy.
Why You’ll Love It
This recipe works because it turns everyday ingredients into a crunchy edged, chewy centered pizza without needing a pizza stone or special oven tricks, it is perfect for small families or weekend dates, and it fits into routines when you want homemade flavor without hours of fuss.
Serves 4
Prep Time: 25 minutes |
Cook Time: 20 minutes |
Total Time: 45 minutes
Ingredients
- 1 pound store bought pizza dough or homemade dough
- 3 4 cup tomato pizza sauce
- 8 ounces shredded mozzarella cheese
- 1 tablespoon olive oil
- 1 tablespoon cornmeal or flour for dusting
- 8 to 10 fresh basil leaves torn
- 2 tablespoons grated Parmesan cheese optional
- Salt and black pepper to taste
Instructions
- Preheat the oven to 475 F and place a rack in the middle position so the skillet heats evenly.
- Lightly dust the work surface with cornmeal and stretch or roll the dough to a roughly 10 to 11 inch circle, leaving a slightly thicker edge for the crust.
- Heat a 10 or 12 inch cast iron skillet on the stove over medium high heat for about 3 minutes, add 1 tablespoon olive oil and swirl to coat the base and sides.
- Transfer the dough into the hot skillet by laying it in and gently pressing it to the edges, if it resists let it relax for 30 seconds and try again.
- Spoon the tomato sauce in the center and gently spread it leaving the outer rim bare, season lightly with salt and pepper.
- Sprinkle the shredded mozzarella evenly and add Parmesan if using, scatter torn basil leaves on top leaving a few to finish after baking.
- Cook on the stovetop for 2 to 3 minutes until the bottom begins to set and a few golden spots appear, then transfer the skillet to the preheated oven.
- Bake for 12 to 15 minutes until the cheese is bubbling and the crust is deeply golden with some charred spots, remove and let rest 2 minutes before slicing and adding remaining basil.
Recipe Variations
- Margherita Classic Use fresh mozzarella slices and double the basil for a lighter, fresher topping.
- Spicy Pepperoni Add thin pepperoni and a pinch of red pepper flakes under the cheese for spicy pockets.
- Veggie Garden Top with thinly sliced bell peppers, mushrooms, and red onion pre-sauteed to remove excess moisture.
- Whole Wheat Dough Swap to whole wheat or multigrain dough for a nuttier flavor and heartier crust.
Make Ahead: You can make the dough up to 24 hours ahead and keep it refrigerated in an oiled bowl covered tightly, bring to room temperature before shaping, and you can also shred cheese and measure sauce a day ahead and store them in airtight containers in the fridge.
Frequently Asked Questions
Can I use frozen pizza dough for this recipe
Yes thaw it in the fridge overnight and bring it to room temperature before stretching so it is easier to work with
Will the crust get soggy if I add a lot of toppings
To avoid sogginess use a thin layer of sauce and precook watery vegetables to remove excess moisture before adding them to the pizza
What size skillet should I use for Serves 4
10 or 12 inch cast iron skillet is ideal for a pizza that serves four as wedges, it gives good crust depth and even heat
Can I bake the pizza without using the stovetop step
Yes you can assemble the pizza in a room temperature skillet and bake directly but the quick stovetop sear helps create a crisper bottom
Cast Iron Pizza Recipe
This recipe works because it turns everyday ingredients into a crunchy edged, chewy centered pizza without needing a pizza stone or special oven tricks, it is perfect for small families or weekend dates, and it fits into routines when you want homemade flavor without hours of fuss.
Ingredients
- 1 pound store bought pizza dough or homemade dough
- 3 4 cup tomato pizza sauce
- 8 ounces shredded mozzarella cheese
- 1 tablespoon olive oil
- 1 tablespoon cornmeal or flour for dusting
- 8 to 10 fresh basil leaves torn
- 2 tablespoons grated Parmesan cheese optional
- Salt and black pepper to taste
Instructions
- Preheat the oven to 475 F and place a rack in the middle position so the skillet heats evenly.
- Lightly dust the work surface with cornmeal and stretch or roll the dough to a roughly 10 to 11 inch circle, leaving a slightly thicker edge for the crust.
- Heat a 10 or 12 inch cast iron skillet on the stove over medium high heat for about 3 minutes, add 1 tablespoon olive oil and swirl to coat the base and sides.
- Transfer the dough into the hot skillet by laying it in and gently pressing it to the edges, if it resists let it relax for 30 seconds and try again.
- Spoon the tomato sauce in the center and gently spread it leaving the outer rim bare, season lightly with salt and pepper.
- Sprinkle the shredded mozzarella evenly and add Parmesan if using, scatter torn basil leaves on top leaving a few to finish after baking.
- Cook on the stovetop for 2 to 3 minutes until the bottom begins to set and a few golden spots appear, then transfer the skillet to the preheated oven.
- Bake for 12 to 15 minutes until the cheese is bubbling and the crust is deeply golden with some charred spots, remove and let rest 2 minutes before slicing and adding remaining basil.
Conclusion
This cast iron pizza is a friendly, low stress way to make a homemade pizza that feels special without needing a lot of skills or gear, it rewards a bit of attention with a blistered crust and melty cheese, so give it a try, trust the skillet, and feel free to tweak toppings until you find your favorite combination.
