This Cast Iron Skillet Pizza recipe is EASY to make with homemade pizza dough or store-bought! The crust is super crispy and flavorful, you won’t want pizza any other way! (As for toppings- the sky’s the limit!)

Slices of Cast Iron Skillet Pizza with pepperoni, peppers, and onions on a wooden surface.

Cast Iron Skillet Pizza

I get excited about all of my new recipes, but I literally ran to the computer after making this Cast Iron Skillet Pizza! I honestly won’t make pizza any other way after this! The way that the cast iron conducts heat ensures that this pizza is perfectly firm and crisp on the bottom, and HOT and melted on the top. 

I always make my homemade pizza dough recipe for this, but store-bought works too! One of the game-changers is that we pre-bake the crust (with a little olive oil, parmesan, and oregano for more flavor). This firms it up so that you can load up on toppings! 

We also bake the pizza on the lower rack for most of the time, (again, it makes the crust perfect), then we finish baking it on the upper rack after brushing a little melted butter on the crust. The results are amazing! You’ve just met your NEW go-to pizza recipe!

Don’t miss my pro tips below! 

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Roll the dough into a large circle and transfer it to a lightly greased cast iron skillet. Brush with olive oil and sprinkle with parmesan and oregano. Use a fork to poke holes on the top and bake on the lower rack at 475° for 5 minutes. Remove and top with marinara sauce.

A cast iron skillet with unbaked pizza dough next to a skillet of dough with marinara on top.

Add cheese and desired toppings. Return to the lower rack for 10 more minutes. Brush the crust with melted butter. Bake on the upper rack for 3 minutes. Broil at 425° F for 1 minute. Remove and let rest in the skillet for 3-5 minutes. Transfer to a cutting board. Slice and serve!

Cast Iron Skillet Pizza before and after being baked in the oven with pepperoni, onions, and peppers.

Pro Tips

Pizza Topping Ideas

  • Meats: Pepperoni, Hamburger, Sausage, Bacon, Ham, Buffalo Chicken, BBQ Chicken, Chicken Tenders, Grilled Chicken, Pulled Pork, Capicola, Salami, Meatballs.
  • Veggies: Onions, Peppers, Mushrooms, Tomatoes, Spinach, Broccoli, Banana Peppers, Jalapeno Peppers, Garlic, Basil, Leeks.
  • Other: Pineapple, Olives, Mozzarella, Parmesan, Feta, Ricotta, Goat Cheese, Oregano, Thyme, Rosemary, Red Pepper Flakes, Marinara Sauce, Blue Cheese, Ranch, BBQ Sauce.
  • For the Crust: Brush my Olive Oil Bread Dip on the crust for crazy good flavor!

Storage

  • Store in an airtight container and refrigerate for 3 days or freeze for up to 3 months.
  • If frozen, thaw before reheating. Do this overnight in the fridge or use a thaw/defrost function in the microwave. 
  • To Reheat: Place cold pizza on a baking sheet and tent with foil to prevent it from drying out.  Bake at 350° for 6-10 minutes.

Pizza in a cast iron skillet topped with pepperoni, onions, and peppers.

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A cast iron skillet pizza on a cutting board with the slices cut up and slightly pulled apart.

Cast Iron Skillet Pizza

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
5 from 1 rating
Servings: 4 people
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This Cast Iron Skillet Pizza recipe is easy to make with homemade or store-bought pizza dough! The crust is super crispy and flavorful, you won't want pizza any other way after this!

Ingredients

US Customary - Metric
  • 12 oz. pizza dough, at room temp.
  • 1 tablespoon olive oil
  • 2 tablespoons parmesan cheese, grated
  • ¼ teaspoon dried oregano
  • ½ cup marinara sauce
  • 1 ¾ cups mozzarella cheese, whole milk/low moisture
  • 1 tablespoon butter, melted

Optional toppings

  • 14 slices pepperoni
  • ¼ cup sliced onions and peppers

Equipment

Instructions

  • Preheat oven to 475° F. It’s ideal to let the oven heat up for 30 minutes, cast iron benefits from a really hot oven.
  • Note: If you have 1 lb. of dough, remove 1/4th of it. This recipe is perfect with 12 oz. of room temperature dough.
  • Roll the dough into a 14-inch circle on a lightly floured surface. Spray a 12-inch cast iron skillet with nonstick cooking spray. Transfer the dough to the skillet. Work the dough halfway up the sides, then roll downward to form a crust.
  • Use a pastry brush to spread 1 tbsp. olive oil over the top of the dough. Sprinkle with Parmesan cheese and oregano. Use a fork to poke holes over the top to vent the air and prevent bubbles.
  • Transfer to the lower oven rack and bake for 5 minutes. Remove and use a paper towel to dab away excess oil and flatten the crust onto the skillet.
  • Top with marinara sauce, cheese, and toppings.
  • Return to the lower rack and bake for 10 more minutes.
  • Remove from the oven and brush the crust with melted butter. Transfer to upper rack and bake for 3 more minutes. Broil at 425° F for 1 minute, watch it carefully during this time.
  • Let the pizza rest in the skillet for 3-5 minutes. Tilt the skillet and use a spatula to slide it onto a cutting board. Slice and serve!

Notes

Pro Tips:
  • Cast Iron Skillet: This 12-inch Cast Iron Skillet is a great brand (Lodge) and it's the perfect size. If you have a 10-inch skillet, that can be used as well. 
  • Dough: I make my own Pizza Dough Recipe for this but store-bought may also be used! My recipe (and most stores) weigh 1 lb. This recipe calls for 12 oz. I remove ¼ of the dough and save the rest for a mini pizza - it's perfect for an 8-inch cast iron skillet pizza!
  • Mozzarella: Be sure to use whole milk, low moisture mozzarella for this (not fresh). Shred it fresh from a block, it will melt much better. I use Dragone or Galbani. 
  • Marinara: I love using Rao's marinara sauce to make this, it's super high quality and adds the best flavor. In recipes like this where there are few ingredients, it makes a big difference. Rao's also makes a pizza sauce (I haven't tried it)!
  • See blog post above for several delicious topping ideas!
  •  Love Pizza? Try my French Bread Pizza or Naan Pizza! For a low carb option, try my Zucchini Crust Pizza. For a fun twist, try my Buffalo Chicken Pizza, Hawaiian Pizza, Pizza Dip or Pizza Pasta recipes!
Storage:
  • Store in an airtight container and refrigerate for 3 days or freeze for up to 3 months.
  • If frozen, thaw before reheating. Do this overnight in the fridge or use a thaw/defrost function in the microwave. 
  • To Reheat: Place cold pizza on a baking sheet and tent with foil to prevent it from drying out.  Bake at 350° for 6-10 minutes.
Nutritional information is an estimate and is per serving. There are 4 servings in this recipe. The optional toppings are not included, as you're free to customize those to your liking! 

Nutrition

Calories: 430kcal, Carbohydrates: 44g, Protein: 19g, Fat: 21g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 48mg, Sodium: 1134mg, Potassium: 135mg, Fiber: 2g, Sugar: 7g, Vitamin A: 575IU, Vitamin C: 2mg, Calcium: 277mg, Iron: 3mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course
Cuisine: American, Italian
Author: Stephanie