Homemade buttery, thick and chewy pizza dough baked in a cast iron skillet for the best homemade pizza. Cast iron pizza is the perfect homemade pizza recipe.
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My mom made homemade pizza on our farm nearly every week. It’s a great way to use up ingredients in your fridge, all while making a homemade meal. We were fortunate enough to have a small pizza oven in the sugar house kitchen. But, she also used a pizza stone in her oven. That’s what I use in our kitchen for my Italian style pizza recipe! Cast iron helps make this pizza recipe have a crispy crust because of the high heat distribution throughout the pan.
I love using my Lodge 17-inch cast iron skillet or the 13-inch skillet for this recipe.
Be sure and try Homemade Apple Pie, Apple Hand Pies, Skillet Blueberry Pie, and Homemade Apple Crisp.
How to make Cast Iron Skillet Pizza:
Step 1: Make homemade pizza dough or use store-bought dough. (Directions and pizza dough recipe below)
Step 2: Spray your cast iron skillet with cooking spray or use a clean paper towel to lightly coat the pan with vegetable or olive oil.
Step 3: Once the dough has risen in your mixing bowl, divide the dough into rounds.
Step 4: Gently roll out a one piece of dough using a rolling pin into a sphere slightly larger than the bottom of your skillet. Try and keep the edges of the dough slightly thicker than the center. Place the rolled out dough into the cast-iron skillet. Use your fingers to gently gather the edges and form a crust edge. Cover loosely with plastic wrap and let rise for 1 hour.
Step 5: Use ingredients you have in the fridge for your toppings. I used homemade marinara sauce (Find recipe in my cookbook, A Farmgirl’s Table) Sweet sausage, caramelized onions and pizza-blend cheese.
Step 6: Once your dough has risen in the cast-iron skillet, spoon on marinara sauce, sprinkle with cheese and any other toppings you might want. Gently brush the edges of the crust with an egg wash before baking. Cook in a preheated 500 degree F oven for 18 to 20 minutes, or until the crust is golden brown and the cheese bubbly.
Pizza Dough: I recommend this Greek style pizza dough (recipe below) but you can also use store-bought or homemade pizza dough.
Best Cheese for Pizza: The best cheese for pizza is shredded mozzarella or a pizza blend cheese. Top with freshly grated Parmesan cheese or Asiago.
Great toppings for Pizza: Italian sausage links, cut into pieces, sweet sausage, hamburger, and various sliced vegetables such as onions and peppers. Sprinkle the top of the pizza before it’s cooked with some Italian seasoning for additional flavor.
Do you need to preheat a cast iron pizza pan?
No, you do not. But, generally, I preheat the oven to 500 degrees F and let the dough rise in the cast iron skillet on top of the warm oven. This warms the entire pan.
For more great cast iron recipes be sure and check out Cast Iron Pork Tenderloin, Cast Iron Chicken Fajitas, Skillet Pork Chops, Cast Iron Skillet Chicken, and Cast Iron Peach Pie.
Do you love my recipes? Please take a moment to leave a star rating and share on social media using the hashtag #afarmgirlskitchen
Cast-Iron Pizza
Ingredients
- Pizza dough:
- 1 cup warm milk
- 1/2 cup lukewarm water
- 2 1/4 teaspoons dry yeast
- 2 large eggs room temperature
- 2 tablespoons honey
- 4 tablespoons extra virgin olive oil
- 5 to 5 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
Instructions
- In either a saucepan or in the microwave, warm the milk. Just slightly warmer than lukewarm.
- Pour the warmed milk into a large mixing bowl of a stand-mixer. Add the lukewarm water, yeast and honey and stir with a spoon or whisk. Let sit for 3 or 4 minutes. Then add the eggs and olive oil and stir.
- Add the flour and salt, mix using the beater attachment. Scrape the bottom and sides of the bowl occasionally with a rubber spatula or rubber table scraper. Beat on medium to high speed for 4 to 5 minutes.
- Turn out onto a lightly floured work surface. Knead the dough gently for 5 minutes or so. Shape the dough into a round. Spray the mixer bowl with cooking spray or coat with a touch of olive oil. Place the dough back into the bowl. Cover with plastic wrap and let rise in a warm kitchen for 1 hour or until doubled. Punch down and let rise again, another hour.
- Turn the dough out onto a lightly floured work surface and cut into 4 even pieces. Shaped into rounds and let rest for 10 to 15 minutes. Cover loosely with plastic wrap. Gently roll out a one piece of dough using a rolling pin into a sphere slightly larger than the bottom of your skillet. Try and keep the edges of the dough slightly thicker than the center. Grease a 10-inch cast-iron skillet with a tablespoon of extra virgin olive oil. Place the rolled out dough into the cast-iron skillet. Use your fingers to gently gather the edges and form a crust edge. Cover loosely with plastic wrap and let rise for 1 hour. Gently brush the edges of the crust with an egg wash before baking.
- Spoon sauce in the center and spread out towards the crust edges with the back of a tablespoon. Sprinkle with cheese and any toppings you desire. Bake in a preheated 500 degree F oven for 18 to 20 minutes or until the crust is golden brown and the cheese is bubbly.
- (If saving the dough for another day, simply spray a large zip-style bag with cooking spray and place 1 or 2 rounds in each bag. Place them in the fridge for up to 3 days.)
Nutrition
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YUM! This pizza looks so good! I love the idea of making it in an iron skillet.
Well, I have a cast iron pan, but not a stand mixer. I’ll have to try baking my pizzas in my pan though!! I love that idea!
You can always make dough by hand! The old-fashioned way!
You can get really good dough in the frozen sections at grocery stores – my favorite one to use for pizza (and I can’t remember what the brand is) is a Walmart, it’s just regular bread dough and it comes in loaf shapes, it’s a clear and orange bag, and it’s amazing.
Thanks Sam! You can certainly find pizza dough in most grocery stores in the freezer section.
I never thought to make pizza in my cast iron, but that’s such a wonderful idea. Looks tasty.
I highly agree with you and a Kitchen-Aid mixer. We’re on our 3rd. Yes we use it all the time plus make pasta, grind meat, etc. We love it and we couldn’t do without it. Also, we use our cast iron pan all the time — but we’ve never made a pizza on it. Yours looks delicious and I would never refuse pizza!!!
I have to get a cast iron!! This kitchen utensil comes so handy, I always wanted to try a cast iron pizza. I usually make pizza once a week but the conservative way. Your looks super tempting!
Yummmmm! I’m a pretty big fan of pizza, so this recipe is perfect for me 😉 Love that it can be made in a skillet!
I just read a Serious Eats article about cast iron pizza yesterday and thought it sounded brilliant! I have to give this a try soon.
This cast iron pizza sounds like such a fun idea for a cozy night in with a glass of wine! Can’t wait to give it a try after the holiday season!
I love the idea of using cast iron for a pizza! It looks perfect.
Ha! That’s how I feel about my KitchenAid too! I’ve had it almost as long (13 years) and just barely had to have something fixed on it and it gets almost daily use! This pizza looks amazing and just might have to make an appearance at our house on New Year’s Eve!
I have a cast iron that I barely get to use, this looks like a perfect way to break them in. Thanks for sharing the recipe
I sure hope you use plastic wrap and not plastic crap ! Please make adjustments. Your recipe looks great !
Thanks so much for catching that error! Yes, this pizza is a favorite!
Perfect cast iron pizza recipe! Pizza was amazing!
Thank you so much Joce!!
Have been doing this for years,but deep dish style. Dough( no rise) sauce,mozzarella,sausage,sauce,mozzarella,sausage,sauce,parmesean. Love the idea of letting the dough rise and getting a crisp outer crust. Thanks for sharing
Daniel,
Thanks so much for stopping by! Glad you love homemade pizza!
dino I just brush dough with olive oil prior to adding my home made sauce great idea using skillet don’t need dat pizza stone
We love the cast iron pizza. But I use a pizza stone with Italian-style pizza.
I have a small family and would not need to make 4 pizzas at one time. How long can I refrigerate the dough and is it freezeable? Looks soooo yummy, I cannot wait to try it
Nikki,
You can keep the dough in the fridge for 2-3 days. It should last in the freezer for up to 1 month. Thanks for stopping by!
Am I reading correctly that you let it rise three times, a total of 3 hours? Other recipes have one rise for one hour. 🙂
Anna,
Yes ma’am. The dough rises three times. Twice in the bowl. Then once you shape it into the cast iron skillet or a pizza pan, it needs to rise again. But, you’re welcome to only have the dough rise once, then rise in the pan. Good things take time.
My house is just 2 adults and a toddler. This makes too much dough for us. Do you think you could freeze the dough? Thanks!
Hi Jen,
You can absolutely freeze pizza dough! Spray a large Ziploc bag with cooking spray and put a round of dough into it. Plop in the freezer for up to 1 month or so.
Cant wait to try your pizza recipe
Thanks so much Jeffrey!
What are the cooking instructions for making a large pizza in the 17” Lodge cast iron skillet with two handles? I just got one for Christmas and I’m looking for recipes.
Heather,
You’ll just want a slightly larger round to shape into the 17-inch skillet. Shape the edges lightly thicker to create the crust. Cover with plastic wrap to rise. Cook in a preheated 500 degree oven until golden brown. About 20 minutes.
I don’t have a stand mixer, so I am relegated to store bought pizza dough, and would appreciate any advice on how to prepare the dough once I get it home????
David,
I think if you don’t have a stand mixer, that is just fine. I would mix everything together by hand in a large bowl, using a large or wooden spoon. Add flour gradually. Take the dough out of the bowl when it’s still sticky. Place onto a well-floured work surface and knead by hand. (Store-bought pizza dough is more like an Italian-style pizza dough and does not have the eggs and such in it- so would definitely taste different.) However, you could still use it if need be.
The dough recipe turned out fantastic, so much better than the basic flour, water, salt, yeast recipes out there – thank you! My pizza cooked way faster than 18-20 minutes, so will try an even lower rack in the oven and maybe covering it to get a crispier crust without burning the cheese.
Oh I’m so glad to hear you enjoyed the recipe Jason!
Cooking time really all depends on your oven. Sometimes it does cook faster!