How to Make Cast Iron Pan Pizza - Crispy & Delicious Homemade Pizza

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat, while cheddar is often less expensive.

pepperoni

🥗Healthier: turkey pepperoni

💰Cheaper: salami

Turkey pepperoni is lower in fat, while salami can be more affordable.

pizza sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: canned tomatoes

Homemade sauce can be fresher, while canned tomatoes are budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often cheaper.

Pour 1 and 1/2 cups of water into a bowl and add 1 packet of active dry yeast and 1 teaspoon of honey or sugar.

Ensure the water is about 105° to activate the yeast and let it sit for about 5 minutes until foamy.

In another bowl, mix 3 and 1/2 cups of bread flour and 1 and 1/2 teaspoons of salt.

After the yeast mixture is bubbly, add 1 and 1/2 tablespoons of olive oil to it.

Pour the wet ingredients into the flour mixture and mix with a wooden spoon until it forms a shaggy dough.

If the dough is too dry, let it sit for a couple of minutes to absorb the water, adding a tiny splash of extra water if needed.

Transfer the dough to a clean surface and knead for about 10 minutes until smooth and elastic.

Place the kneaded dough into a lightly greased bowl with olive oil, cover with plastic wrap, and poke air holes.

Let the dough rise in a warm spot for at least 2 hours or until it doubles in size.

After rising, oil your hands and place the dough back onto the work surface.

Shape the dough into a ball by folding the edges toward the center and sealing the bottom.

Place the dough balls into greased bowls, cover with plastic wrap, and let them rise for at least an hour or refrigerate for up to 48 hours.

When ready to make pizza, brush about 1 tablespoon of olive oil on the bottom and sides of a cast iron skillet.

Grease your hands and place the dough in the center of the pan, pushing it out towards the edges without pressing directly on the crust.

If the dough has been refrigerated, let it come to room temperature before stretching it out.

Place the skillet on the stove over medium-low heat for about 4 minutes to partially cook the dough.

Spoon about 1/2 cup of homemade tomato sauce evenly over the dough to the edges.

Add about 4 oz of freshly grated low moisture mozzarella and 1 to 2 oz of grated Parmesan cheese on top.

Add a few dollops of sauce on top for decoration, as no additional toppings are used.

Place the pan in the top third of a preheated 450° oven and bake for about 10 to 12 minutes.

After about 10 minutes, check the bottom; if well done, switch the oven to low broil for a few more minutes to darken the top.

Once crispy and golden brown, remove from the oven and finish with torn basil leaves and a dusting of Parmesan cheese.

Slide the pizza out of the cast iron pan onto a wire rack to cool and maintain crispiness.

Slice the pizza into fours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens