Transform pizza night with this cast iron pizza recipe that yields a perfectly crispy crust and melty, bubbling top!
- pizza dough* 1 lb
- whole peeled tomatoes 14.5 oz (400 g) can
- olive oil 1 tbsp
- plus additional to coat pan
- salt ½ tsp
- toppings as desired
Build the Pizza
- Make the pizza sauce. Combine the whole peeled tomatoes, olive oil and salt in a blender. Pulse until smooth and set aside.
- Generously coat a 12-inch (30 cm) cast iron skillet with olive oil (about 2 tablespoons).
- Flatten the pizza dough into a disc and place in the center of the skillet. Use your fingertips to gently press the dough down and outwards, starting from the center and moving towards the outer edges until you fill the pan. Leave ½ inch (1.5 cm) of dough untouched around the edges. See recipe notes for more tips on shaping the dough.
- Spoon some of the pizza sauce (I like about ¼ cup or 60 ml) onto the crust. Use the back of a spoon to spread it evenly around the dough.
- Add your favorite toppings.
- Preheat oven to 500°F (260°C).
- Transfer the skillet to the oven and bake for 12-18 minutes, or until the bottom of the crust is golden brown (you can use a spatula to gently lift up the edge to check).
- Carefully transfer to a cutting board, slice and serve.
- Preheat grill to 550-600°F (288-315°C).
- Transfer the skillet to the grill directly over the flame and close the lid. Cook for 10-15 minutes, or until the bottom of the crust is golden brown (you can use a spatula to gently lift up the edge to check).
- Carefully remove the cast iron skillet from the grill using a pair of silicone oven mitts. Transfer to a cutting board, slice and serve.
Pizza dough: Use our easy poolish pizza dough for optimal results. This recipe makes two pizzas if using a 12-inch (30 cm) cast iron skillet.
Shaping the pizza: If your dough is springing back, cover it with a kitchen towel and let it rest for 5-10 minutes before trying again. If necessary, repeat this process multiple times. The rest period will help the gluten to relax, making the dough easier to stretch. Use olive oil to grease your fingertips if the dough is sticking to your hands.
Second pizza: If you’re making two pizzas and have only one cast iron skillet, it’s okay to start your second pizza in the hot skillet. In this case, we recommend shaping and building your pizza on a flat surface (such as a pizza peel) and carefully sliding it into the hot cast iron skillet.
- Category: dinner
- Method: baking
- Cuisine: italian
Keywords: cast iron pizza, pan pizza, cast iron skillet pizza