Crispy Cast Iron Skillet Pizza

Revolutionize your homemade pizza with this cast iron skillet pizza. The most crispy, crunchy crust that is developed through high heat and is the best homemade pizza I’ve ever made. Follow my step by step photos and apply my special tips to ensure your pizza creations are perfect!

A cast iron skillet pizza on a white counter top with a grey napkin laying next to it.

Growing up, my family always took pizza very seriously. If it didn’t have the right crispy crust and quality flavor – it’s gotta go!

Once I moved from the east coast to the west, I really missed good pizza. So I decided to figure out how to make the pizza I love in the comfort of my own home.

And I will say, up until this point I never successfully made mind-blowing pizza at home. It was usually bread-y and not crispy at all.

This all changed when I decided to use a cast iron skillet. I grew up constantly cooking with cast iron skillets so I’m not sure why it took me so long to figure this out. But high heat combined with the radiant surface of the skillet produces the crust I had always dreamed of making.

I am fully convinced you will absolutely love this crispy pizza! It is something I make often for my family and every time I do make it, it never fails to impress.

The Magic of Cast Iron

True crispy crust is attained through high heat. To make this possible in a home kitchen I recommend using a pan or pot made of cast iron – this will act as an extra oven within your oven and make a high enough temperature to develop a “crunch” to your pizza.

Important cast iron tip: I recommend using only cast iron for this recipe and not a skillet with enameled coating on the cooking surface (but on the outside is fine). I have found that using cast iron with an enameled surface radiates less heat than straight cast iron. We use lodge cast iron skillets or Staub cast iron braiser (which is shallow, a bit larger than a skillet, and has a cast iron surface and is not enameled).

Making Homemade Pizza Crust Crispy 

First things first. Simply using a cast iron skillet as your pizza vessel does not make your crust crispy. You must preheat your cast iron pan in order for this recipe to be successful. I recommend preheating the skillet for at least 20-25 minutes at 500F before placing your dough in the pan. This will elevate the oven heat which will result in the pizza cooking faster and crispier. 

How to Make Cast Iron Skillet Pizza – Step by Step

The dough: Either use a homemade dough recipe, store-bought dough, or buy dough from your local pizzeria. I’ve made this pizza recipe with both homemade dough and store-bought – and I personally liked it better with store-bought or pizzeria dough. See recipe tips for more on this.

  • Preheat the pan: Set your oven to 500F, while your oven preheats place your empty cast iron skillet in the oven for 20 minutes. 
  • Form the dough: While the pan is preheating, use your hands to press dough out into a 8×8 or 10×10 inch circles.
  • (Photo #1) Very carefully remove the hot skillet from oven and place on oven pad or mitt to protect surfaces. Then, carefully use paper towels to coat pan with oil. Be extra careful during this process as the pan will be very hot. 
  • (Photo #2) to transfer the dough you can use your hands or partially roll the dough onto a rolling pin, then unroll it onto the pan. Tip: make sure dough and roller are floured well to avoid the dough from sticking.
  • (Photo #3) Use hands to carefully form dough into circle to fit pan. No need to form a “crust” – it will naturally rise on its own.
  • (Photo #4) Spoon a layer of sauce over the dough and spread evenly. 
  • (Photo #5) Sprinkle with mozzarella and parmesan cheese.
  • Bake for 14-16 minutes uncovered (time may vary since all ovens are slightly different). The cheese should be bubbling and slightly browned and crust should be golden.
  • Remove the skillet and carefully slide pizza from pan (a spatula is helpful during this step). Slice and enjoy with fresh basil! Repeat process with second dough ball for a second pizza or use 2 pans at a time.

A close up of cast iron skillet pizza slices on a white counter.

My Favorite Pizza Sauce (the easiest ever)

Wanna know what I’ve come to LOVE as my pizza sauce? Fire roasted crushed tomatoes. Shocker right? It’s nothing fancy. But it’s light, not too rich, and tastes super fresh – and that’s what I’ve come to love on my pizza.

When it comes to pasta, I love a rich and savory sauce. But I don’t like that kind of sauce on pizza. I want it to be light and taste like fresh tomatoes.

If you want to get fancy and make your own sauce, I absolutely love my fresh tomato sauce recipe on this pizza. It’s so so good! But to keep things simple (and cheap) you can use canned fire roasted crushed tomatoes.

Tips for Success

Tip
a lodge cast iron skillet

Where the magic happens

Our Favorite Cast Iron Skillet

In order to make a crispy crust pizza, you need a cast iron skillet pan to attain high heat. My lodge skillet is one of my favorite cooking vessels! It's high-quality, affordable, and can be used in many different recipes. We love this pan and can easily say it's a kitchen essential!

  • Pizza Dough:  Over the years I have tried so many different pizza doughs. But so far my favorite doughs for the best flavor and crisp texture aren’t homemade. I use Whole Foods pre-made pizza dough, buy dough from my local pizza shop, or use this pizza dough kit by Delallo. This delallo pizza kit has given us the most impressive and authentic pizza dough yet! Highly recommend it.
  • Room temperature dough: make sure you let your dough sit at room temperature before you shape it. If the dough is too cold, it will snap back into shape and be quite difficult to work with. Room temperature dough is soft and easily shapeable!
  • Best cheeses for pizza: My top cheese choices for pizza are mozzarella and buffalo mozzarella, fresh parmesan, asiago, and provolone. For dairy free I recommend cashew cheese or just leaving it cheese-less.
  • Great pizza toppings: roasted vegetables such as red peppers, tomatoes, small broccoli florets, arugula, and mushrooms. My favorite meat toppings are sausage and meatballs.
  • Pizza seasonings and herbs: to finish off my pizza I top with red pepper flakes, dried oregano, parmesan cheese, and chopped fresh basil.
  • Cast Iron Pans: You can use almost any pan for this that’s made of cast iron – use an original 10-inch cast iron pan, a cast iron dutch oven (without the lid), or cast iron casserole skillet (without lid).

Other Delicious Pizza Recipes to Try

A cast iron skillet pizza on a white counter top cut into 4 slices.

When the moon hits your eye like a big pizza pie, that’s amoré.

— Dean Martin

If you tried this Homemade Cast Iron Skillet Pizza recipe or any other recipe, don’t forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.

A cast iron skillet pizza on a white counter top with a grey napkin laying next to it.

Homemade Cast Iron Skillet Pizza

5 from 10 votes
Revolutionize your homemade pizza with this cast iron skillet pizza. The most crispy, crunchy crust that is developed through high heat and is the best homemade pizza I’ve ever made. Follow my step by step photos and apply my special tips to ensure your pizza creations are perfect! 
Servings 4
Prep Time: 20 mins
Cook Time: 16 mins
Total Time: 36 mins

Course: Main Course
Cuisine: American, Italian
Tags: cast iron skillet pizza, crispy crust pizza, homemade pizza
Freezer Friendly: Yes
Calories: 447 kcal
Author: Bethany Kramer

Ingredients

  • 4 oz pizza dough (see notes)
  • 6 oz pizza sauce
  • 3/4 cup mozzarella cheese
  • 1/4 cup parmesan cheese
  • 2 Tablespoons oil

Toppings

Instructions

  1. Preheat the skillet: Preheat oven to 500F. Place cast iron skillet in oven while it preheats. Note: the hotter the pan, the crispier the pizza!

  2. Shape pizza: Form into 10×10-inch circle (unless your skillet measurements are different).

  3. Assemble pizza in hot skillet: Tip: before you remove skillet, make sure your pizza shapes are prepared and toppings are ready, you do not want your pan to cool down. Carefully remove hot skillet from oven. Very carefully use a wad of paper towels/napkins to spread oil in hot skillet. Carefully place dough circle in pan and adjust to fit edges (picture #2 & #3).

  4. Add the toppings: Spread a thin layer of pizza sauce while leaving room for crust to form (you do not need to form crust – it rises on it's own). Sprinkle generous amount of mozzarella & parmesan cheese overtop. 

  5. Bake pizza: Bake uncovered for 14-16 minutes – cheese should be bubbling, browned, and crust should be golden brown. When pizza is finished, use a utensil to carefully slide pizza from skillet onto a cutting board. Top with fresh basil and red pepper flakes if desired. See notes for extra toppings. 

    Repeat baking process with additional dough to make second pizza or use 2 pans at a time. I have found the pizza to get crispier as the baking process continues and the pan gets even hotter. Enjoy!

Notes

Pizza Tips

  • Pizza Dough:  Over the years I have tried so many different pizza doughs. But so far my favorite doughs for the best flavor and crisp texture aren’t homemade. I use Whole Foods pre-made pizza dough, buy dough from my local pizza shop, or use this pizza dough kit by Delallo. This delallo pizza kit has given us the most impressive and authentic pizza dough yet! Highly recommend it.
  • Room temperature dough: make sure you let your dough sit at room temperature before you shape it. If the dough is too cold, it will snap back into shape and be quite difficult to work with. Room temperature dough is soft and easily shapeable!
  • Cast Iron Pans: You can use almost any pan for this that’s made of cast iron – use an original 10-inch cast iron pan, a cast iron dutch oven (without the lid), or cast iron casserole skillet (without lid).
Nutrition Facts
Homemade Cast Iron Skillet Pizza
Amount Per Serving
Calories 447 Calories from Fat 56
% Daily Value*
Fat 6.2g10%
Cholesterol 7.4mg2%
Sodium 474.1mg20%
Carbohydrates 77.9g26%
Sugar 5.2g6%
Protein 18.9g38%
Vitamin A 200IU4%
Vitamin C 11.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.
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Bethany Kramer

Bethany Kramer is a home cook, recipe developer, and dog mom. She found a deep love for food and nutrition after learning to cook from her mom at eight years old. Since then she’s been developing and sharing recipes from her own kitchen that are bold in flavor and nourishing to the body!

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Recipe Rating




43 Comments

  • Avatar for CONOR CONOR says:

    5 stars
    I’ve been looking into buying an outdoor propane pizza oven for my patio. While researching different models and recipes I came across your cast iron skillet pizza recipe. I tried it last night and it was ABSOLUTELY AMAZING!!!
    Prior to putting my 10.5” skillet into the oven while warming up to 500 degrees, I put the skillet on a stove top burner with high heat for five minutes just to make sure it was fully primed.
    I bought fresh raw pizza dough from my local grocery store which comes in 15 oz balls. As I thought the recipe called for 4oz of dough per pizza so I just cut out about a third of the dough (approx. 5oz). I can’t imagine using only 2 oz of dough per pizza. Even with 5oz of dough the pizza came out with a thin crispy bottom and a really nice high crust around the edges.
    Just going with what I had at hand, once the dough was in the 500 degrees pan, I layered it first with basil pesto, then tomato pizza sauce, chopped cooked chicken breast, cooked Tuscan sausage and a 70/30 mix of mozzarella and extra old cheddar. After cooking I just topped with fresh ground black pepper. In the photo the pepper looks like little burnt bits but everything about this pizza was amazing!
    While I may get the pizza oven at some point, I’m thinking for now I’ll save the $1500 and instead buy two more cast iron skillets for my upcoming summer patio pizza parties.
    I’ll send you a photo via facebook as I can’t ‘cut & paste’ it to your rating/ review page.
    Cheers,
    ‘Conor the Pizza Connoisseur’

  • Avatar for Melissa Melissa says:

    Best pizza ever! This changed my DIY pizza game!

  • Avatar for Lois Lois says:

    Can you use parchment paper in the skillet instead of oiling it?

  • Avatar for Doreen Doreen says:

    I want to make your pizza but I need to know. How much dough will I need for a 12 inch cast iron skillet? I’m so confused right now. Thank you Doreen

  • Avatar for Judy Judy says:

    5 stars
    Total winner! This receipe taste better than the delivery pizzas. Will never order out again Holy Smokeums

  • Avatar for Grace Grace says:

    I’m not sure how to get 2 oz of pizza dough spread across a 10” skillet without making the crust as thin as a cracker… 4 oz of dough seems more reasonable and actually matches your photo better with the crust edges being more substantial. What am I doing wrong?

  • Avatar for Mike Mike says:

    5 stars
    Great pizza. Have used this recipe several times. Never disappoints

  • Avatar for Kenny Kenny says:

    5 stars
    I put the dough in without toppings first for about 7 minutes. Then I take it out, dress it and put it back in for remainder of time. Comes out great. Love cast iron pizza.

  • Avatar for Brett Brett says:

    This recipe rocked,better than restaurant quality,followed your suggestion on the tomatoes for sauce,added dried thyme,oregano and Italian seasoning to sauce, Motz and provolone,fresh garlic,sausage and mushroom, total home run

  • Avatar for George R. Crosby George R. Crosby says:

    My local grocery has a store brand pizza dough available in a can, ala Pillsbury biscuits!!! I cut it into two, and it is perfect for my two 10.5″ Lodge cast iron skillets.
    My sister refuses to call Papa John’s anymore!!!

  • Avatar for Albertina Albertina says:

    I will not order pizza anymore and will make this instead of ordering. This pizza is so amazing and tasty. My whole family loved it. Thanks a lot for sharing the recipe.

  • Avatar for Jeff Jeff says:

    5 stars
    I just bought my cast iron pan and tried your pizza recipe, I was super easy and the pizza came out great. I put roasted red peppers & proscuitto on it- I’m definitely making it again!

  • Avatar for Halinka Burke Halinka Burke says:

    I am going to try this method but confused on the dough weight. Are you cutting a 4 ounce piece of dough into two pieces?

    • Sorry for the confusion! Yes, the pizza dough (which is usually around 4 oz) will be cut in half and made into two pies.

    • Avatar for Danielle Danielle says:

      Did you use the 10.25 inch lodge skillet for this or a larger one??. Your pizza looks bigger than I’d imagine I can make in mine in the photos. Looking forward to trying this just wondering if I should get a bigger pan as that size you made looks perfect for meal prep

  • Avatar for Narisara Narisara says:

    5 stars
    Amazing! Totally works. Got a thin crispy crust on a 10inch pan. I have a super hot convection oven, so less time needed for baking but hubby and I were really happy with results. Preheating the pan made the dough sizzle when putting it in! Yessss.

  • Avatar for Swapna Sarangdhar Swapna Sarangdhar says:

    What shelf do you cook the pizza on?

  • Avatar for Marsha B Marsha B says:

    5 stars
    This was sooooo good!! Very easy instructions although I had to read the comments to confirm that you cook the pizza at 500 degrees. The dough was soft and the crust was crispy. A nice balance. Kids and Hubby loved it so I will definitely be making this again.

  • Avatar for Catherine Webster Catherine Webster says:

    This sounds wonderful. So anxious to try it. When he baking the pizza does the oven temperature stay at 500?

  • Avatar for Karen Hinson Karen Hinson says:

    Was superb. Question for you. Can you give me a gluten-free version?

  • Avatar for John Saldano John Saldano says:

    5 stars
    Holy f*** this was tasty!

  • Avatar for Andrew Andrew says:

    5 stars
    I can’t believe how crispy the crust turned out! I’m definitely using cast iron from now on! Thanks 🙂

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