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Cast Iron Pan Pizza Recipe

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4 from 61 reviews

This Cast Iron Pan Pizza recipe delivers a perfectly crispy yet chewy crust achieved by cooking the dough directly in a preheated cast iron skillet. The dough combines bread and all-purpose flours for optimal texture, with a balanced blend of yeast and salt. Topped with tangy pizza sauce, shredded low-moisture mozzarella, and classic pepperoni slices, this stovetop skillet pizza method ensures a golden, bubbly finish without needing a traditional oven.

Ingredients

Dough

  • 1 ⅓ cups bread flour
  • 1 ⅓ cups all-purpose flour
  • 2 teaspoons kosher salt
  • 1 teaspoon instant yeast
  • ½ teaspoon sugar
  • 1 tablespoon extra virgin olive oil, plus more for coating
  • 1 ¼ cups lukewarm water (about 110℉)

Toppings

  • ½ cup pizza sauce
  • 2 cups shredded low-moisture mozzarella cheese (shred your own for best melt)
  • 15-20 slices pepperoni

Instructions

  1. Prepare the Dough: In a large mixing bowl, combine the bread flour, all-purpose flour, kosher salt, instant yeast, and sugar. Stir until evenly mixed.
  2. Add Wet Ingredients: Pour in the lukewarm water and 1 tablespoon of extra virgin olive oil. Mix with a wooden spoon or your hands until the dough starts to come together.
  3. Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6-7 minutes.
  4. First Rise: Lightly coat a bowl with olive oil and place the dough inside, turning it to coat. Cover with a damp kitchen towel or plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Preheat the Cast Iron Skillet: Place a 10-12 inch cast iron skillet on the stovetop over medium heat while the dough rises to preheat.
  6. Shape the Dough: Once risen, punch down the dough and transfer it to a floured surface. Shape it into a round disk about the size of your skillet.
  7. Cook the Dough Base: Lightly oil the preheated cast iron skillet. Place the dough into the skillet and cook for about 3-5 minutes until the bottom is golden and crispy. Adjust heat as necessary to avoid burning.
  8. Add Toppings: Flip the dough carefully using a spatula. Spread the ½ cup pizza sauce evenly over the cooked side, sprinkle the shredded mozzarella cheese generously, and arrange the pepperoni slices on top.
  9. Cover and Cook: Reduce heat to low, cover the skillet with a lid, and cook for another 7-10 minutes. This allows the cheese to melt fully and the crust to cook through without burning the base.
  10. Finish and Serve: Once the cheese is bubbly and slightly browned, remove the skillet from heat. Let the pizza cool for 2 minutes before slicing and serving hot.

Notes

  • Use a well-seasoned cast iron skillet for best results to prevent sticking.
  • Adjust heat carefully to prevent the dough bottom from burning before toppings are fully cooked.
  • Shredding your own mozzarella ensures better melting quality than pre-shredded cheese.
  • The covered cooking step mimics oven baking by trapping heat and melting the cheese perfectly.
  • Allow dough to rise fully for a soft and airy crust.

Find it online: https://justsosavory.com/cast-iron-pan-pizza-recipe/