If you’re searching for the best ever homemade cast iron pizza, you’ve landed in the right place. With a golden, chewy crust, bubbling cheese, and all the toppings you love, this recipe brings restaurant-quality pizza into your own kitchen. The secret is a from-scratch dough that bakes beautifully in a sizzling hot cast iron skillet.
Forget delivery—this skillet pizza recipe is foolproof, family-friendly, and will make your kitchen smell like your favorite pizzeria.
Why Cast Iron Skillet Pizza Works
Cast iron isn’t just for cornbread—it’s the ultimate tool for pizza night. Here’s why:
- Even heat distribution → Crispy bottom, soft chewy center.
- Restaurant-style texture → Puffy edges, tender crumb.
- Versatile baking → Use your skillet for thin crust or deep dish.
- Low fuss → No pizza stone needed—just your pan and oven.
- OH and → a digital food scale is just a must in any kitchen.
Homemade Pizza Dough (The Heart of the Recipe)
This dough is simple but powerful. It rests, folds, and rises into the perfect base for skillet pizza.
Ingredients (makes 4 twelve-inch pizzas):
- 400 g warm water (105°–109°F)
- 20 g olive oil
- 2 packets yeast
- 7 g salt
- 24 g sugar
- 680 g bread flour (add a bit more if needed)
Method:
- Mix wet & dry: Stir water, olive oil, yeast, salt, and sugar together. Add bread flour and mix with a dough hook or by hand (wet hands help).
- First rest: Cover (either with lid/damp cloth) and let sit 30 minutes @ room temp.
- Stretch & fold: Pull dough out, fold it back over itself 7–8 times without tearing.
- Shape into a ball: Tuck and roll about 6 times.
- Re-lid Rise: Cover and let rise for 60 minutes until doubled.
- Divide: Turn dough out, cut into 4 equal pieces (~280 g).
- Stretch, Fold & tuck: In the air, just stretch it to about a 6″ circle, then fold in half, 1/4 turn the dough, repeat, stretch/ fold in half, till you’ve done this on all 4 “sides” (What we are doing here is criss-crossing the gluten strands to create a strong dough that holds up.) Tuck any edges underneath, roll in your hands till smooth, and rest under a damp cloth for 15 minutes.
- Pause option: At this stage, you can either cook it fresh, refrigerate up to 24 hours or freeze for later use. (And frozen dough is still absolutely amazing, you just have to plan on letting it sit on the counter for a couple hours before using.)
Building the Skillet Pizza
- Preheat the oven: Heat to 550°F
- Prep the dough: Lightly oil the skillet, then hold dough up in front of you and stretch while rotating so the weight of the dough just sort of hangs and pulls it as you rotate it. Then press dough into the pan. (It’s ok if it tears, you can pinch it back together – just make sure you press it out to the edge of pan because it will want to keep curling back in.)
- First layer: Sprinkle a light layer of mozzarella directly on the dough (keeps crust from getting soggy).
- Sauce & toppings: Spread tomato sauce, then add favorite toppings—green pepper, onion, ham, pepperoni, pineapple chunks, olives, or anything you crave.
- Cheese finish: Add more mozzarella on top, a thicker ring around the outside, lighter in the middle.
- Bake: Return skillet to oven and bake 5–8 minutes until the crust is golden and cheese bubbling.
Tips for the Best Homemade Cast Iron Pizza
- Don’t skip the first mozzarella layer—it keeps crust crisp.
- For maximum flavor, refrigerate the dough overnight before baking.
- Use bread flour for that chewy, stretchy bite.
- Finish with a drizzle of olive oil or garlic butter for pizzeria flair.
Recipe Card
Best Ever Homemade Cast Iron Skillet Pizza
Prep Time: 2 hrs (including rise) | Cook Time: 8 min | Servings: 4 pizzas
Dough Ingredients:
- 400 g warm water (105°–109°F)
- 20 g olive oil
- 2 packets yeast
- 7 g salt
- 24 g sugar
- 680 g bread flour
Toppings:
- Tomato sauce
- Mozzarella cheese
- Green pepper, onion, ham, pepperoni, pineapple, olives (or your favorites)
Instructions:
- Mix water, olive oil, yeast, salt, and sugar. Add flour. Knead until smooth.
- Cover, rest 30 min. Stretch & fold dough 7–8 times.
- Form into a ball, cover, rise 60 min.
- Divide into 4 pieces (~280 g). Fold & tuck. Rest 15 min.
- Oil skillet, press dough inside. Sprinkle light mozzarella.
- Add sauce, toppings, more cheese.
- Bake at 550°F for 5–8 min until golden.
Enjoy the best ever homemade cast iron skillet pizza hot from the pan!
