Homemade, Crispy Cast Iron Skillet Pizza is the answer to your Friday night pizza dreams! It’s also where your favorite toppings meet the easiest pizza-making method imaginable.
With a golden, crispy crust, bubbling mozzarella cheese, and a rich marinara sauce, this pizza is extra easy to make thanks to the convenience of store-bought pizza dough and a cast-iron skillet.
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The inside scoop on my Cast Iron Skillet Pizza
Inspiration: Besides my Caprese flatbread, this is the “easiest pizza” you’ll ever make. With store-bought dough as your secret weapon, you can forget the hassle of making your own pizza dough
Number of ingredients 5
Cooking Method Baking, 15 minutes
Dietary Info Vegetarian
Key Flavors Cheesy pizza deliciousness
Skill Level Beginner to intermediate but only because of handling the hot skillet
Ingredient notes and substitutions
Store-bought pizza dough – Store-bought pizza dough is your secret weapon. You can find pizza dough at most bakeries and grocery stores. It is by the bakery at our local Publix grocery store.
Olive oil – Coating the bottom of the skillet with olive oil before placing the dough in it helps create a crisp crust by promoting even browning and a lovely golden color on the bottom. It also keeps the dough from sticking.
Cornmeal – Adding a layer of cornmeal to the bottom of the skillet before placing the pizza dough gives it the same pleasant crunch and texture to the crust as your local pizzeria.
Marinara sauce – Adds a rich and savory taste. You can also use purchased or homemade pizza sauce.
Mozzarella cheese – Transforms into a gooey, cheesy, and slightly crispy layer as it melts in the oven.
Fresh or dried basil and parmesan cheese – Optional garnishes provide even more flavor.
Complete measurements are listed in the recipe card below.
How to make Cast Iron Skillet Pizza
Have all of your ingredients ready and measured because this recipe comes together quickly once the skillet comes out of the oven. Also, please note that you will be working with a very hot cast iron pan, so be careful. This is not a recipe I would recommend your children help with.
- Preheat the oven to 500°F. Place a 10-inch, well-seasoned cast iron skillet in the oven while it preheats. For the crispiest crust, you need a hot skillet!
- While the skillet heats up, roll out the dough ball on a clean, floured surface into a 10-inch circle (or the size of your cast iron skillet).
- Carefully remove the hot pan from the oven. Leave an oven mitt or kitchen towel over the handle to remind you not to touch it. Carefully drizzle olive oil in the skillet and use a pastry brush to coat the bottom and bottom edges of the skillet evenly. Sprinkle the cornmeal in an even layer on the bottom of the skillet.
- Carefully place the dough in the skillet to the edge of the pan; do not try to bring it up the sides of the skillet.
- Spread marinara sauce on top of the dough and spread close to the edges.
- Top with mozzarella cheese. (Note: Be careful with hot ingredients!)
- Place the skillet back in the oven on the bottom rack and bake for 12-14 minutes or until the edges of the crust are light golden brown and the cheese is bubbly and slightly browned.
- Remove it from the oven and allow it to sit for a few minutes to allow the pizza to cool slightly before slicing and serving. Optional: garnish with parmesan and fresh basil, and enjoy!
Menu suggestions
Pizza can be a meal, depending on the toppings, but I like to add my House Salad to round things out. Other sides that pair well include Texas Toast Garlic Bread, Caprese Skewers, Roasted Tomato Soup, Cucumber and Tomato Salad, or a nice Fruit Salad.
Recipe variations
Like my loaded nachos recipe, homemade skillet pizza offers endless possibilities for toppings. Here are some toppings my family likes:
- Pepperoni
- Mushrooms
- Bell peppers & onions
- Olives
- Italian sausage
- Bacon
- Fresh sliced tomatoes
- Additional fresh mozzarella cheese
- Red pepper flakes
Mix and match these toppings to create the perfect homemade cast iron skillet pizza to suit your preferences. You can also adjust the size by using a larger or smaller skillet and adjusting the amount of dough and toppings accordingly.
How to store and reheat leftovers
Place leftover pizza slices in an airtight container, separating them with parchment paper or wax paper to prevent sticking. You can also wrap them separately in plastic wrap and store them in the fridge for up to four days. If you want to keep the slices for an extended period, they can be frozen.
To reheat, place the slices of cold pizza on a rimmed baking sheet. Then, cover the baking sheet tightly with aluminum foil. Place the baking sheet on the lowest rack of a cold oven and set the temperature to 275°F. Let them heat up until the bottom is crisp and the cheese has melted for 25 to 30 minutes.
Recipe FAQs:
A cast iron skillet provides even heat distribution and helps create a crispy crust. However, other oven-safe skillets with a heatproof handle can also work.
Yes, preheating the skillet in a hot oven before adding the dough helps ensure the crust cooks evenly and becomes crispy.
Yes, homemade dough works great in this recipe. You will need from 10-12 ounces. Here is an easy pizza dough recipe if you would like to make your own.
In addition to coating the bottom with oil, sprinkle cornmeal on the bottom of the skillet before placing the dough. This will help prevent sticking.
Expert tips and tricks:
- Before you start, read the recipe from start to finish to understand the steps, gather any equipment, and measure out all the necessary ingredients.
- Take your pizza dough out of the fridge for about 45 minutes before rolling it out. It will be easier to work with.
- Aim for an even thickness to ensure uniform cooking when rolling out the dough. You can use a rolling pin or your hands, but make sure it fits the skillet.
- Keep an eye on the oven temperature and cooking time. Adjust as needed to prevent burning or undercooking.
- If you notice uneven browning, rotate the skillet in the oven to ensure even cooking.
- Use visual cues such as a golden-brown crust and bubbling cheese to determine when it’s done. You can also insert a knife or toothpick into the center to check if the dough is cooked.
- Allow the pizza to cool for a few minutes before slicing and serving. This helps the cheese set and prevents burns.
- Most pizza dough you purchase is 16 ounces; this recipe only calls for 12 ounces. Here are some ideas for what to do with your leftover dough.
More one-pan meals:
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The Best Crispy Cast Iron Skillet Pizza Recipe
Equipment
- 10-inch well seasoned cast iron skillet
Ingredients
- 12 ounces purchased pizza dough
- 1 tablespoon olive oil
- 1 teaspoon cornmeal
- ½ cup marinara sauce
- 1 ½ cups shredded mozzarella cheese grated
- Optional: fresh basil and parmesan cheese for garnish
Instructions
- Preheat the oven to 500°F. Place a 10-inch, well-seasoned cast iron skillet in the oven while it preheats. For the crispiest crust, you want a hot skillet!
- While the skillet heats up, roll out the dough ball on a clean, floured surface into a 10-inch circle (or the size of your cast iron skillet).
- Carefully remove the hot pan from the oven. Leave an oven mitt or kitchen towel over the handle to remind you not to touch it. Carefully drizzle olive oil in the skillet and use a pastry brush to coat the bottom and bottom edges of the skillet evenly. Sprinkle the cornmeal in an even layer on the bottom of the skillet.
- Carefully place the dough in the skillet to the edge of the pan; do not try to bring it up the sides of the skillet. Top with mozzarella cheese. (Note: be cautious of hot splattering sauce and oil!)
- Place the skillet back in the oven on the bottom rack and bake for 12-14 minutes or until the edges of the crust are light golden brown and the cheese is bubbly and slightly browned.
- Remove it from the oven and allow it to sit for a few minutes to allow the pizza to cool slightly before slicing and serving. Optional: garnish with parmesan and fresh basil, and enjoy!
Notes
- Before you start, read the recipe from start to finish to understand the steps, gather any equipment, and measure out all the necessary ingredients.
- Take your pizza dough out of the fridge for about 45 minutes before rolling it out. It will be easier to work with.
- Aim for an even thickness to ensure uniform cooking when rolling out the pizza dough. You can use a rolling pin or your hands, but make sure it fits the skillet.
- Keep an eye on the oven temperature and cooking time. Adjust as needed to prevent burning or undercooking.
- If you notice uneven browning, rotate the skillet in the oven to ensure even cooking.
- Use visual cues such as a golden-brown crust and bubbling cheese to determine when the pizza is done. You can also insert a knife or toothpick into the center to check if the dough is cooked.
- Allow the pizza to cool for a few minutes before slicing and serving. This helps the cheese set and prevents burns.
- Most pizza dough you purchase is 16 ounces; this recipe only calls for 12 ounces. Here are some ideas for what to do with your leftover dough.
Ashley Lentini
That looks SO AMAZING!! I will definitely try this recipe!
Nonda
This is my all time go to for making pizza!! The hot cast iron skillet is the key to awesome pizza every time!! Always love seeing new ideas for toppings. BBQ sauce with chicken is one of my favorites!
Sharon Rigsby
Hey Nonda, I’ll have to try your BBQ sauce and chicken. We like tomatoes and bacon. Actually, I don’t think I have ever met a pizza I didn’t like!
Sharon
Carolyn
I use the same pizza dough when I make pizza (not worth the time to make your own when this is a great pizza dough) and I thought how you prepared this was interesting. Like the idea of sautéing the tomatoes before adding on top of the pizza. Loved the use of the pesto which I never do and I have never used the Havarti on our pizza. A new take on how I usually make our pizza’s and one I will try soon. I dearly love artichokes but WEH does not. So I’m thinking a half n half pizza.
Carolyn
Gritsandpinecones
Half and half works great. JJ and his wife came over the other night and that’s how I fixed theirs! I only used the Havarti because that’s what I had, but it was so good, I’m always going to keep some on hand now just to put on pizzas!