Homemade buttery, thick and chewy pizza dough baked in a cast iron skillet.
After making the Blueberry Skillet Pie (which was the best darn pie!) I decided to make pizza in this gorgeous Lodge Cast-iron skillet?! The results, amazing. Perfectly cooked crust and layers of flavor. I’m honestly addicted to using cast-iron with both savory dishes and desserts.
How to make Pizza in a Cast Iron Skillet:
Step 2: Spray your cast iron pan 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 (get the 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.
I also love Lodge’s two handle pan for cooking this pizza and homemade pies. I have both the 12-inch for small pizzas and normal size pies AND the 17-inch one that is perfect for a large pizza! Have you ever cooked a pie in cast iron? Oh it is so good!
Do you need to preheat a cast iron pizza pan?
No, you do not. But, generally, I preheat the oven and let the dough rise in the cast iron skillet on top of the warm oven. This warms the entire pan.
More Cast Iron Recipes:
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- 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
- 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.)
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