Cast Iron Skillet Pizza

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!

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: American, Italian

Servings: people

Calories: 430kcal

Author: Stephanie

Ingredients

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

US Customary - Metric

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