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This Cast Iron Pizza will take your pizza night to a whole new level with it’s thick and chewy buttery golden crust. The kicker? It’s ready in less than 30 minutes! Dress it however you please and make it your go-to pizza recipe.
Table of Contents
- Why You’ll Love This Recipe
- Cast Iron Pizza Ingredients
- Variations & Modifications
- Why Cast Iron Works So Well for Pizza
- Cooking Tips
- How to Make Cast Iron Pizza
- How to Serve Cast Iron Pizza
- Storage, Freezing & Reheating
- Frequently Asked Questions
- More Awesome Pizza Recipes to Try…
- Easy Cast Iron Pizza Recipe
The vessel in which you cook your pizza makes all the difference. And though we love our usual thinner pan pizzas, like this awesome 5-ingredient grandma pizza or our deluxe veggie pizza, a good cast iron pizza is undeniable. It gives you such a nice golden chewy crust! Not to mention, the charming rustic presentation is something to write home about, too. Be sure to check out our quick pizza dough recipe, too. It’s ready in just an hour!
Looking for more ideas for family pizza night? We’ve got you covered. If you’re feeling adventurous, go for the dill pickle pizza or the Hawaiian pizza with crispy prosciutto. But we’ve got plenty of classics, too. Our easy Caprese pizza is super refreshing.
Why You’ll Love This Recipe
- You get an even cook—A cast iron pan works really well for conducting heat, so your pizza gets an even cook without the browned crust and undercooked bottom.
- It’s easy—Don’t let the cast iron intimidate you. The process is simple, if not even a bit easier since you don’t have to worry about your dough tearing over a larger pan.
- It presents beautifully—There is no denying the rustic charm of a cast iron pan. You will pull this baby out of the oven and feel incredibly accomplished!
Cast Iron Pizza Ingredients
A full ingredient list with exact measurements can be found in the recipe card below.
- Cornmeal—A little bit of cornmeal sprinkled over the bottom of the cast iron pan prior to setting the dough down prevents the dough from sticking, making it easy to remove from the pan.
- Flour—Flour also helps prevent sticking, but further to that, it absorbs any extra moisture from the bottom of the dough giving you that nice crisp crust rather than a soggy bottom. Using both cornmeal and flour might seem redundant, but they both serve their purpose.
Variations & Modifications
- Toppings—We love using cup n’ crisp pepperoni, mushrooms, and even some ribboned spinach on there for “nutritional balance” (haha).
- Pizza dough—You can use store-bought pizza dough fresh from the bakery or make our quick pizza dough, which is ready in an hour!
- Flavor your crust—Mix some honey, red pepper flakes, and a splash of water in a small bowl. Stir it well with a basting brush until the honey is thinned and brush it over the crust as soon as the pizza is taken out of the oven. This will add a sweet veneer over the crust!
Why Cast Iron Works So Well for Pizza
A cast iron pan works really well for conducting heat, so your pizza gets an even cook. The bottom crust gets a head start on the hot pan when you transfer the dough to fit it, so the chances of being surprised with an undercooked bottom and doughy center despite the golden top crust are much less likely. Instead, you get a nice golden brown crisp all around!
Cooking Tips
- Prepare your ingredients ahead of time! Once you transfer that dough to the skillet and it starts to bubble, you’ll want to work quickly.
- Preheat your oven to its hottest temperature. Most ovens will go up to 525-550º F. You want your oven HOT, and in my experience, 550º F has been the sweet spot. Ovens may vary, so keep an eye on it.
- Preheat your cast iron pan on the stovetop. Once the pan is super hot—but not quite smoking—you can sprinkle the cornmeal and flour over the bottom, then transfer your dough into it. While you’re working and shaping the dough into the pan and adding your toppings, the bottom crust will get a head start on cooking. We want this! It prevents an undercooked doughy center.
- Choose your pan wisely. The smaller the pan, the thicker the crust. If thick crust is your jam, go for a 9″ cast iron skillet. If you like a thinner crust, like me, use a larger pan like a 12″.
- If the bottom is soggy. If your pizza bottom hasn’t browned enough when you take it out of the oven, simply pop it back onto the stovetop over medium heat and let it cook a bit more until the bottom is a nice deep golden brown.
How to Make Cast Iron Pizza
Step 1. Preheat your oven to 550º F or as hot as it will go. Heat the cast iron skillet over medium-high heat. You want it to be really hot, but not to the point where it’s smoking. While the skillet gets hot, stretch your dough out onto a lightly floured surface and work it into a flat round—big enough to fill the bottom of your cast iron skillet.
Step 2. When the pan is really hot, sprinkle a bit of flour and cornmeal over the center, then transfer the dough into the pan. (Watch your fingers!)
Step 3. Gently push the sides of the dough up the sides of the skillet for your crust. Make sure your dough is evenly distributed over the pan and that there are no thinning spots in the middle. Brush some olive oil over all of the dough with a basting brush. Let the pizza cook on the burner until the center starts to bubble slightly.
Step 4. Spoon some sauce onto the dough, spreading it out evenly. Evenly sprinkle cheese over the pizza, and then add your toppings. Pop the pizza into the oven for about 10-15 minutes, or until the cheese is all melted, bubbling, and golden. Your crust should be nice and golden, too.
This is a quick rundown. Full instructions can be found in the recipe card.
How to Serve Cast Iron Pizza
I’m a sucker for pizza and wings, so we typically opt for these awesome crispy air fryer Buffalo wings. I’ve also got the best side salad for pizza, which is inspired by the iconic tossed salads that pizza joints everywhere seem to have. And if you’re a crust dipper like me, try my homemade Caesar dressing or this delish dill pickle buttermilk ranch dressing.
Storage, Freezing & Reheating
- Before storing, let the pizza cool. You can then wrap it tightly with foil and store it in the fridge for up to 4 days.
- To freeze, once the pizza has cooled, wrap each individual slice tightly with plastic wrap followed by tinfoil. Place the slices in gallon-sized freezer bags or freezer-friendly airtight containers and pop them in the freezer for up to 3 months.
- To reheat the pizza, you can warm it in the microwave in 25-second increments until heated through. You could also reheat it in an air fryer or microwave oven if you prefer it crispy. Times will vary depending on brand and model.
Frequently Asked Questions
This will depend on how thick or thin you want your crust, and how large you’d like your pizza to be. If you like a thicker crust, go for a 9″ cast iron skillet. If you like a thinner crust, use a larger pan like a 12″.
If the bottom of your pizza is soggy, it didn’t cook long enough on the stovetop prior to baking. To fix this, simply pop your skillet onto the stovetop again and cook it over medium-low heat for 3-5 minutes, or until the bottom crisps up.
Pizza sticking to the pan means there wasn’t enough of a barrier made with the cornmeal and flour to prevent the sticking. Or, if your cast iron skillet wasn’t properly seasoned and cared for to begin with, sticking may also occur.
More Awesome Pizza Recipes to Try…
If you try this cast iron pizza, please pop back in and leave a 🌟 star rating and let us know how it went in the 📝 comments below.
Easy Cast Iron Pizza
Equipment
- 1 cast iron skillet 9" pan for thick crust, 12" pan for thinner crust
Ingredients
- 1 lb fresh pizza dough, Homemade or store-bought
- 2 TBSP olive oil
- 1 tsp flour, give or take, for sprinkling
- 1 tsp cornmeal, give or take, for sprinkling
- 1 cup marinara
- 2 cups shredded mozzarella
- Whatever toppings you'd like!
Hot honey crust glaze
- 1 TBSP raw honey, optional
- Chili flakes (optional)
- Splash of water
Instructions
- Preheat your oven to 550º F or as hot as it will go. (Don't broil the pizza or it'll burn.)
- Prepare all of your ingredients and toppings so they're ready to go.
- Heat the cast iron skillet over medium-high heat. You want it to be really hot, but not to the point where it's smoking.
- While the skillet gets hot, stretch your dough out onto a lightly floured surface and work it into a flat round—big enough to fill the bottom of your cast iron skillet.
- When the pan is really hot, sprinkle a bit of flour and cornmeal over the center, then transfer the dough into the pan. (Watch your fingers!)
- Gently push the sides of the dough up the sides of the skillet for your crust. Make sure your dough is evenly distributed over the pan and that there are no thinning spots in the middle.
- Brush some olive oil over all of the dough with a basting brush. Let the pizza cook on the burner until the center starts to bubble slightly. There's no set time here, it depends on your stovetop, the heat, and the size of your skillet. So stay close by and watch the dough. This usually takes a few minutes, give or take.
- Once the dough starts to bubble up a bit in the center, spoon some sauce onto the dough, spreading it out evenly. Evenly sprinkle cheese over the pizza, and then add your toppings.
- Pop the pizza into the oven for about 10-15 minutes, or until the cheese is all melted, bubbling, and golden. Your crust should be nice and golden, too.
- In the meantime, if you'd like to jazz things up, mix some honey, chilis, and a splash of water in a small bowl. Stir it well with a basting brush until the honey has thinned. When the pizza is done, take it out of the oven and brush the spicy honey over the crust immediately. This will add a sweet veneer over the crust.
- Let the pizza sit for a few minutes before cutting into it, then enjoy!
I swear everything tastes better when it’s cooked in cast iron, and this is no exception. This was amazing!
I agree! Thanks so much, Chenée!
My new favorite way to make pizza! This was so good!
I’m so glad!
Pizza Hut used to make a similar pizza in a cast iron pan and it was my favorite. Then they closed all of the restaurants in my area, so I haven’t had it in forever. I’m so happy I can just make this at home now. It’s the real deal!
Yesssss this reminds me of Pizza Hut pizza also! It definitely invokes childhood memories :)
Literally jaw-dropped with the difference in the pizza crust just by using a cast iron. Just need to be more careful in serving ;)
Haha, glad it was a hit, Sharon! :)
What a great way to have pizza. It’s so easy and delicious. A perfect meal on a busy weeknight.
Thanks!
Love how quicky you can make this version of cast-iron pizza. Thanks for sharing.
You’re welcome :)
I love how crispy the cast iron makes the crust. My new favorite way to make pizza
Yay! Happy to hear it :)
This pizza was delicious!! I loved the texture of the crust that the cast iron created – and it worked out great with store bought / fresh pizza dough!
Yes, the texture is awesome. Reminds me of Pizza Hut!
This cast iron pizza was fabulous! I love how easy it comes together. Makes it a perfect meal on a busy weeknight.
Thanks!
This pizza was so good!! My kids went crazy for it !I couldn’t believe how crispy it was in the cast iron skillet
The crust gets so nice and buttery!