Cast Iron Pan Pizza

Cast iron pan pizza brings together comfort, nostalgia, and golden edges in every bite. There is a magic to that deeply crispy crust and gooey cheese that rivals any delivery pie. This recipe is a weekend ritual in my kitchen, perfect for when cravings for pizza are sky-high but I want to make something special from scratch.

My favorite part is how the cast iron pan does all the heavy lifting for you. I started making this for friends on game night and now it is my go-to for cozy evenings in.

Ingredients

• Warm water: brings yeast to life and helps the dough develop great texture
• Active dry yeast: creates bubbling airy pockets in the crust use fresh yeast for best rise
• Bread flour: ensures a chewy structural crust look for unbleached varieties without additives
• Kosher salt: intensifies flavor and balances the yeast
• Light olive oil: coats the pan for a crispy golden bottom use one with a mild flavor
• Pizza sauce: brings tang and moisture homemade or a high-quality jar works great
• Sliced mozzarella cheese: offers creamy melt with classic pizza pull use whole milk if possible
• Shredded mozzarella cheese: more melt factor and some by the edge for those cheese crust bites buy low-moisture for best browning
• Pepperoni: for a savory spicy topping use cup-and-char style for extra flavor
• Parmesan cheese: as a finish offers sharpness and a hint of salt use fresh grated for the most flavor

Instructions

Prep the Yeast:

In a large bowl combine warm water and active dry yeast. The water should feel like a warm bath not hot. Stir well and let sit about five minutes until the yeast dissolves. If the mixture is not fully uniform stir again to remove any lumps.

Measure and Mix Dough:

Weigh or carefully measure bread flour and add it to the bowl. Sprinkle in kosher salt. Mix everything together thoroughly with a spoon just until there are no dry spots. Do not knead. The dough will be lumpy and shaggy.

First Rise:

Lightly grease a large bowl or container with oil or nonstick spray. Scrape the dough in and spread it out. Cover loosely with lid or plastic wrap so gases can escape. Warm your oven briefly then turn it off. Place the dough inside and let rise for four hours until doubled in size and bubbly. Warm the oven again briefly at the two-hour mark to encourage rising.

Oil the Pans:

Pour light olive oil into two cast iron skillets. Swirl to coat sides and bottom completely. Dip hands and a spatula into oil. Using the spatula divide the dough in half placing each portion in a skillet.

Shape the Dough:

With oiled fingers gently lift the edge of the dough and fold toward the center. Repeat around the circumference forming a ball. Flip the ball so the smooth side is up and everything gets coated in oil. Press down and stretch the dough gently toward the edges of the pan. Repeat for the second pan. Cover loosely.

Second Rise:

Repeat the oven warming. Place both skillets in the warm turned off oven and let rise about one and a half hours. The dough should reach the edges and look puffy and airy.

Preheat and Top Pizzas:

Remove pans from oven. Preheat your oven as hot as possible ideally 550 degrees F. Place a pizza stone on the lower rack if you have one and let it get blazing hot for at least 20 minutes. Gently spread pizza sauce over each crust all the way to the edges. Add slices of mozzarella cheese sparingly then sprinkle a generous layer of shredded mozzarella all over. Top evenly with pepperoni and finish with a shower of shredded parmesan.

Bake and Finish:

Bake pizzas in the ultra-hot oven for nine to twelve minutes. The edges should turn golden and the cheese should start to brown in spots. Use a spatula to check that the bottom has a deep golden color. When done transfer pizzas to cooling racks to preserve crispiness. After a couple of minutes move to cutting boards slice and serve hot.

The shredded mozzarella here is everything. I still remember the first time I sprinkled it right to the crust’s very edge. That crispy cheese skirt made the whole room pause in awe when I lifted the first slice on movie night.

Storage Tips

Once baked let any leftovers cool and store them in the fridge wrapped in foil. To reheat use a cast iron pan again or your oven so the crust stays crisp. You can also freeze individual slices wrapped tight for quick future lunches or snacks.

Ingredient Substitutions

If you do not have bread flour try using all-purpose but you may lose a bit of chew. Fontina or provolone are lovely swaps for mozzarella. Turkey pepperoni or even thin ham works if you want something lighter.

Serving Suggestions

This pizza stands up to hearty sides like Caesar salad or roasted vegetables. Try offering a few dips like ranch or spicy honey at the table. Slices make fantastic leftovers for breakfast with a fried egg on top.

Recipe Origins

Pan pizza rose to fame in Midwestern pizzerias and has roots in home kitchens where cast iron is a staple tool. Its hallmark is that golden crispy edge that only comes from the combination of hot oil and iron—something not easily replicated in regular baking pans.

Seasonal Adaptations

Fresh basil or ripe tomatoes in summer bring brightness. Sauteed mushrooms or roasted squash add earthy fall flair. Chopped arugula tossed with lemon and a dash of olive oil cradles melting cheese.

Success Stories

The best feedback I ever get comes from my niece—the pickiest eater in the family. She devours this pizza and then asks for seconds every time. Even skeptical friends turned homemade pizza diehards after their first bite straight from the skillet.

Freezer Meal Conversion

You can freeze portions of unbaked dough wrapped in plastic after the first rise. Thaw overnight in the fridge then proceed with shaping and topping as usual for a make-ahead meal.

Homemade cast iron pan pizza turns any night into a memorable occasion. Once you master the easy steps, you will crave that crispy edge every time a pizza craving hits.

Common Recipe Questions

→ Why use a cast iron pan for pizza?

Cast iron retains heat and distributes it evenly, ensuring a deep-golden, crispy crust and chewy middle.

→ Can I use all-purpose flour instead of bread flour?

Bread flour gives a chewier, airy crumb, but all-purpose works in a pinch with slightly less rise and texture.

→ How do I prevent the pizza from sticking to the pan?

Generously oil the cast iron pan before adding dough, and be sure to coat hands and utensils in oil as well.

→ Do I need to preheat the pan before baking?

No preheating needed—press the dough in a greased pan and bake in a preheated oven for an even, golden bake.

→ How can I make the crust extra crispy?

Cool pizza briefly on a rack after baking to preserve crispness and avoid steam softening the crust.

→ Can I substitute toppings?

Feel free to use other cheeses, sauces, or toppings to customize your pizza to your taste preferences.