The Best Cast Iron Pizza in under 30 minutes This crunchy deep dish crust caramelizes in the cast iron pan. It’s so good. Perfect for a quick dinner. I topped mine with pepperoni, red pepper flakes, honey, and basil, but you can top yours with whatever you like!
30 Minute Cast Iron Skillet Pizza
by Jessie Daye
Ingredients
- 1 store bought pizza dough ball (** or recipe below) room temp.
- 3 tbsp olive oil + more if needed
- 1 ½ cups pizza sauce
- 12-14 ounces grated full-fat low moisture (dry) mozzarella cheese
- Pepperoni or toppings as desired
- Dried oregano
- Fresh basil Honey, Red Pepper Flakes (optional)
Method
- Allow dough to come to room temperature and rise on kitchen counter for two hours before making your pizza. Preheat oven to 500 degrees F.
- Heat your cast iron skillet on the stovetop over medium heat for about 2-3 minutes.
- Add about 2 tbs olive oil to the bottom of a 16” skillet to completely cover it. (**The dough recipe below will make (2) 10” cast iron skillet pizzas so if you are using a 10” skillet divide your dough ball in half and make two pizzas).
- Roll out your pizza dough so it’s slightly larger than the pan and place in the middle of the hot skillet and cook on medium heat for about 5-7 minutes until it bubbles up and has a light golden base. Turn off burner and drizzle the top with 1/2 tbs olive oil and sprinkle with kosher salt.
- Add pizza sauce, mozzarella cheese and toppings.
- Transfer pan to oven and bake at 500 F until the cheese is completely melted and bubbly and bottom is golden brown and crisp when you lift it with a spatula,about 6-8 minutes. Switch the oven to the broil setting and cook until your desired level of crisp (only 2 minutes)
- Carefully remove from the oven and slide the pizza on to a cutting board to slice. Drizzle with honey and red pepper flakes or basil if desired.
Notes
Ingredients 400g Bread flour (2 1/2 cups), plus more for dusting
10g Kosher salt (2 teaspoons), plus more for sprinkling
4g Instant yeast (1 teaspoon)
275g water (1 cup plus 3 tablespoons)
8g extra-virgin olive oil (2 teaspoons)
10g Kosher salt (2 teaspoons), plus more for sprinkling
4g Instant yeast (1 teaspoon)
275g water (1 cup plus 3 tablespoons)
8g extra-virgin olive oil (2 teaspoons)
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Hi, I'm Jessie.
I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.
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