Emily ParkerBy Emily Parker

Updated November 2026

A pizza in cast iron skillet recipe gives you a crust that is crisp on the bottom, tender in the middle and browned at the edges, all from a single pan. You will mix a simple dough, preheat the skillet hot enough to sear the base, and finish the top under the broiler. The whole process takes about an hour, most of it spent letting the dough rise.

What You Need

  • 10-inch or 12-inch cast iron skillet, preferably one with straight sides
  • 500 g (about 4 cups) bread flour, plus extra for dusting
  • 10 g (about 2 teaspoons) fine salt
  • 7 g (one packet, about 2¼ teaspoons) instant yeast
  • 325 ml (about 1⅓ cups) warm water, around 105°F to 110°F
  • 2 tablespoons olive oil, plus more for the pan
  • ¾ cup pizza sauce, ½ cup shredded mozzarella, and toppings of your choice

How to Make the Dough

Combine the flour, salt and yeast in a large bowl. Add the warm water and olive oil, then stir until a shaggy dough forms. Knead on a lightly floured surface for about 8 minutes, until smooth and springy. Cover and let it rise at room temperature for 60 minutes, or until roughly doubled.

Shopping for one? See our guide: Lodge Cast Iron Skillet Review: Pros and Cons.

How to Shape and Cook the Pizza

Place a rack in the lower third of the oven and set a cast iron skillet inside. Heat the oven to 500°F and let the skillet heat for at least 30 minutes so the pan is fully hot.

  1. Divide the dough in half if you want two smaller pies. For one large pie, use it whole.
  2. Oil the bottom and sides of the skillet with a thin film of olive oil.
  3. Press the dough into a round about 1 inch smaller than the skillet, then lay it in and push it toward the edges. Let it rest 10 minutes so it relaxes.
  4. Spread the sauce thinly, leaving a half-inch border, then add cheese and toppings.
  5. Bake for 12 to 15 minutes, until the crust is deep golden underneath and the cheese bubbles.
  6. For a browned top, switch to the broiler for 1 to 2 minutes, watching closely.

Checking for Doneness

Lift an edge with a spatula. The underside should be firm and golden, not pale or gummy. If the top browns before the crust sets, move the skillet to a lower rack for the last few minutes.

Choosing Toppings and Sauce for Your Skillet

Cast iron holds heat well, so wetter ingredients can make the center soggy. Pat fresh vegetables dry, drain jarred artichokes or peppers, and keep the sauce layer thin. Pre-cooked sausage and sliced pepperoni work well because they release less moisture than raw meat.

Topping type Prep tip
Mushrooms, peppers Sauté first to drive off water
Fresh tomato Slice thin and salt, then blot
Sausage, pepperoni Cook or slice thin before adding
Fresh basil Add after baking to keep it bright

Common Mistakes to Avoid

  • Skipping the preheat. A cold skillet produces a pale, doughy base.
  • Overloading the pie. Too many toppings slow the bake and cause sogginess.
  • Using a cold pan for transfer. Oil the skillet before the dough goes in, not after.
  • Forgetting that the handle is hot. Use a thick oven mitt every time.
  • Cutting in the pan. Slide the pizza onto a board, let it rest 2 minutes, then slice.

If you have a cast iron pan that needs attention first, our guide on How to Season Cast Iron Skillet: 6 Steps for a Slick, Durable Pan covers the basics. For a broader recipe with more dough options, see Cast Iron Pizza Recipe: A Step-by-Step Guide to Crispy Homemade Pies.

  • Lodge cast iron skillet: A widely available, pre-seasoned pan that suits this recipe well and is a common first choice for home cooks. View on Amazon
  • Heavy-duty oven mitts: Handles on cast iron stay hot long after the pan leaves the oven, so a thick pair protects your hands. View on Amazon
  • Pizza peel: Useful for sliding the finished pie out of a very hot pan onto a cutting board. View on Amazon

FAQ

Can I use a store-bought dough for this recipe?

Yes. Let refrigerated or frozen dough come to room temperature first, then press it into the skillet and follow the same bake times. It will be slightly less chewy than homemade dough.

What size skillet works best for pizza?

A 10-inch or 12-inch skillet suits most home ovens and produces a pie that feeds two to four people. Smaller pans make thicker, individual pies.

Why is my crust pale on the bottom?

The skillet likely was not hot enough when the dough went in. Preheat it for at least 30 minutes at 500°F, and consider placing it on the lowest rack.

Conclusion

This pizza in cast iron skillet recipe rewards a hot pan and a light hand with the toppings. Once you have the preheat timing down, the crust will come out crisp and evenly browned every time. Adjust the dough, sauce and toppings to suit your taste and make it your own.

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Emily Parker

About Emily Parker

Emily Parker is part of our editorial team and reviews and edits our cookware & knives guides, checking product details against manufacturer specifications and owner feedback.