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Cast iron skillet pizza sliced on a wooden cutting board.
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5 from 1 vote

Cast Iron Skillet Pizza

A crispy-edged iron skillet pizza with a thin crust makes a fantastic change from your usual pie. The big difference between regular and Cast Iron Skillet Pizza is in the crust, which isn’t as thick and fluffy as a deep-pan pizza: instead, it’s crisp and thin, with toppings spread right to the edge
Prep Time3 hours 15 minutes
Cook Time35 minutes
Total Time3 hours 50 minutes
Course: Main Course
Cuisine: Italian
Servings: 8 Slices
Calories: 226kcal
Author: Aimee Mars

Equipment

  • Mixing Bowls
  • Measuring Cups and Spoons
  • Plastic Wrap
  • 10-inch Cast Iron Skillet or 9-inch round pan
  • Pizza Cutter

Ingredients

  • 2 cups All-Purpose Flour plus more
  • teaspoon Salt divided
  • 1/2 teaspoon Active Dry Yeast
  • 3/4 cup Lukewarm Water plus 3 tablespoons
  • tablespoons Olive Oil divided
  • 3/4 cup Tomato Sauce
  • 2 Garlic Cloves minced
  • 1/2 teaspoon Dried Oregano
  • 1/4 teaspoon Red Pepper Flakes optional
  • 6 ounces Mozzarella Cheese shredded
  • 6 Fresh Basil Leaves

Instructions

  • Mix the dry dough ingredients. Measure the flour by spooning it into a measuring cup and then leveling off the excess with the back side of a knife. Add it to a large mixing bowl and whisk together with the salt and active dry yeast.
  • Prepare the dough. Pour the lukewarm water with 1 tablespoon of the olive oil into the dry mixture and mix it together until a shaggy and sticky dough begins to form. Use your hands to knead the dough until the flour is fully incorporated and a ball of dough begins to form (it will still be sticky).
  • Let the dough rise. Place the remaining 1 1/2 tablespoons of olive oil into an iron skillet or a 9-inch round baking pan. Swirl it around the bottom and coat the sides using a paper towel. Transfer the dough to the skillet or pan and roll it around to coat it in the oil. Gently press the dough flat and shape it into a round disc, pressing it toward, but not all the way to, the edge of the pan. Cover it with plastic wrap and let it sit in a warm spot to rise for 2 hours.
  • Shape the dough. Using your fingers gently press the dough to the edges of the skillet or pan and then with the tips of your fingers press dimples all over the dough. Cover it again with plastic wrap and place it back in the warm spot to rise again for 1 hour.
  • Prepare the sauce. In a medium-sized bowl mix the minced garlic, tomato sauce, oregano, red pepper flakes (if using), and 1/4 teaspoon of salt together.
  • Arrange the pizza. Sprinkle half of the mozzarella cheese on the dough first and then spoon the sauce on making sure not to cover the edges. Add the remaining cheese on top.
  • Preheat the oven to 450ºF and set the rack in the lower third of the oven.
  • Bake the pizza. Bake for 20 to 30 minutes until the edges begin to turn a golden brown and the cheese is bubbling. Allow the pizza to cool in the pan for 5 minutes before slicing.

Notes

  • Vary the combination of cheeses by adding cheddar or another tangy cheese.
  • Add your choice of toppings: pepperoni, Italian sausage, and mushrooms are typical of tavern-style pizzas, but you can use any of your favorites.
  • Make a vegan pizza using dairy-free cheese and meatless sausage.
 

Storage and or Freezing Instructions

  • Leftovers: Refrigerate your leftover pizza in an airtight container, or it will dry out. Instead, wait for the pizza to cool and stack the slices in a ziplock bag. Stored correctly, leftover pizza stays fresh in the fridge for four days.
  • Freezing Instructions: If you want to freeze the leftovers, separate slices with parchment paper or wrap individual pieces in foil. Put the wrapped slices into a freezer-proof container for additional protection against freezer burn. Freeze leftover pizza for up to two months.

Nutrition

Serving: 1Serving | Calories: 226kcal | Carbohydrates: 26g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 548mg | Potassium: 140mg | Fiber: 1g | Sugar: 1g | Vitamin A: 280IU | Vitamin C: 2mg | Calcium: 120mg | Iron: 2mg