This Cast Iron Skillet Pizza is one of my new favorite recipes. I could eat pizza every single day and never complain. Perfectly crispy crust from the super-hot cast iron pan. This pizza is so insanely delicious and will seriously change your life. It's definitely a winner in our home.
Here's a little trick to reheat leftover pizza perfectly. Put a couple of slices in the skillet, heat on low put a lid over it. In about 5 minutes you'll have perfectly crispy, gooey pizza like it was just baked.
This pizza crust comes out light and fluffy with a perfectly crispy crust. The cornmeal gives it the best texture with every bite.
Do I need to use a cast iron Pan?
A 12 inch cast iron pan gets super hot which is ideal for an amazing pizza crust. That being said you can make this recipe on a regular pizza pan. Make a double batch of the dough and freeze it for a busy weeknight meal.
I prefer a thicker sauce, but if you like yours a little thinner, just add a little more water to the sauce to thin it out. Whenever I have extra sauce leftover I just pop it in the freezer. You can also just use your favorite jarred pizza sauce if you have one.
Some of my favorite toppings
Pepperoni
Sausage
Olives
Peppers
Garlic Roasted Cherry Tomatoes
Mushrooms
Artichoke Hearts
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Cast Iron Skillet Pizza
Perfectly crispy crust from the super hot cast iron pan. This pizza is so insanely delicious and will seriously change your life.
Ingredients
Crust
- 1 cup warm water plus 2 tablespoons
- 1 1/2 teaspoon quick-rise yeast
- 1 1/2 teaspoons kosher salt
- 1 tablespoon sugar
- 2 tablespoons olive oil
- 4 tablespoons melted butter
- 3 tablespoons yellow cornmeal
- 3 1/4 cups all purpose flour
Sauce
- 1 12 ounce can tomato paste
- 3/4 cup water
- 1 teaspoon salt
- 1 1/2 tablespoons sugar
- 1 tablespoon dried basil
- 2 teaspoons dried oregano
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes
Toppings
- 2 cups mozzarella cheese
- 12-14 slices pepperoni
- 1/2 lb cooked Italian sausage
- 1/2 cup sliced olives
- 1/4 cup sliced green peppers
- grated parmesan cheese optional
Instructions
- In a large bowl, pour the warm water and the yeast and whisk together. add the salt, olive oil, , melted butter, sugar, and 2 tablespoons cornmeal whisk until combined. Mix in 2 cups flour, add in the rest of the flour and knead with hands until you have a smooth ball.
- Cover bowl with plastic wrap, let the dough rise in a warm place for 60 minutes.
- Sprinkle some flour over a smooth surface. Roll dough into a large 15" circle
- Warm the skillet on a burner for 1-2 minutes. Sprinkle the remaining 1 tablespoon yellow cornmeal onto the warm skillet.
- Lay the dough in the 12-inch skillet pressing the dough against the sides. Fold-down the dough to form a rim.
- For the sauce
- In a small bowl add all the ingredients together and mix until combined. Add more water for a thinner sauce.
- Preheat oven to 450 degrees
- Layer your pizza with sauce, cheese, salami, pepperoni, sausage, mushrooms, olives, and peppers. Sprinkle Parmesan cheese over crust edges.
- Bake for 18-25 minutes
Notes
If you don't have a 12-inch cast-iron skillet, any oven-safe skillet or pizza pan will work.
You can use your favorite store-bought pizza sauce.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 792Total Fat 41gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 23gCholesterol 94mgSodium 1945mgCarbohydrates 77gFiber 6gSugar 14gProtein 31g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.
Yes, that would be correct. Using a 12-inch skillet and 6 slices. You can cut them smaller if you want.
Hi, I was wondering if that nutrition information is per slice, IE 1/6 of a pizza? The numbers seem a bit high- so not sure if I am interpreting it correctly! Thanks!
Yay Penny, so happy you love it! 🙂
We cook this pizza at least twice a month. All I can say is YUMMY and you will not be disappointed. Thank you for the recipe.
12-inch oven-safe skillet or you can use a pizza pan.
What size skillet?
I'm sure that would be fine Jeanie!
Could I use my breadmaker for the crust? It has a beeper on it when it is used for oven baking.