The Best Cast Iron Skillet Pizza
Say goodbye to soggy bottoms! This cast iron skillet pizza method uses a blazing hot pan to create an unbelievably crispy, golden crust that rivals your favorite pizzeria. It's the secret to a perfect pizza night.
Equipment
- Cast iron skillet (10 or 12-inch)
- Cutting board
- Heavy oven mitts
Ingredients
- 4 oz pizza dough
- 6 oz pizza sauce
- 3/4 cup mozzarella cheese
- 1/4 cup parmesan cheese
- 2 Tablespoons oil
Toppings:
- 1 Tablespoon fresh basil, chopped
- red pepper flakes to taste
Instructions
Preheat the Skillet and Prepare the Dough
- Set your oven to 500°F (260°C) and place the cast iron skillet inside to preheat. Allow the skillet to get thoroughly hot for at least 20-25 minutes.
- While the skillet heats, allow your pizza dough to rest at room temperature for at least 30 minutes so it's easy to shape. Once rested, shape the dough into a circle that matches the size of your skillet (around 10 inches).
Build the Pizza in the Hot Pan
- Using heavy oven mitts, carefully remove the hot skillet from the oven and place it on a heatproof surface. Add the oil to the pan and carefully swirl to coat the bottom.
- Immediately lay the shaped dough into the hot skillet. You should hear it sizzle. Quickly nudge the dough to the edges of the pan before it begins to set.
- Spread the pizza sauce evenly over the dough, leaving a small border for the crust. Sprinkle the mozzarella and parmesan cheese over the sauce.
Bake and Finish
- Return the skillet to the upper-third rack of the oven. Bake for 14-16 minutes, until the cheese is bubbly and golden brown and the crust is crisp.
- Carefully slide the finished pizza from the skillet onto a cutting board. Top with fresh chopped basil and red pepper flakes, if using. Let cool for a minute before slicing and serving.
Notes
Storage: Store leftover slices in an airtight container in the refrigerator for up to 2 days.
Reheating: For best results, reheat slices in a dry skillet over medium-low heat until the bottom is crisp and the cheese is melted. An air fryer also works well.
Pro Tip: For extra flavor and an even crispier crust, brown Italian sausage or pepperoni in the skillet first and use the rendered fat instead of oil.
Troubleshooting: To prevent a soggy center, ensure your skillet is fully preheated for at least 20 minutes and use only a thin layer of sauce.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.