What size cast iron skillet should I use?

One pound (450 g) of dough is generally the perfect amount for one pizza baked in a 12-inch (30 cm) cast iron skillet . If using our poolish pizza dough recipe , you'll have enough dough for two 12-inch (30 cm) pizzas or about three 10-inch (25 cm) pizzas.

Do I need to preheat the cast iron skillet before adding the pizza dough?

Nope! We've tested this recipe both ways and actually preferred the pizza built in a cold pan. It's chewier and gets a better rise. Plus, transfering pizza dough and building your pizza in a hot skillet seems like a recipe for disaster.

Can I use any dough to make cast iron skillet pizza?

We've included a link to a recipe for our favorite pizza dough , but you can use your preferred dough or even something store-bought. Just note that the baking time will vary depending on the thickness and hydration level of your dough.

Can I use store bought sauce?

Yes! Your favorite store bought pizza sauce will work great in this recipe.

How can I keep my oven from smoking when I bake the pizzas at such a high temperature?

Start by making sure your oven is clean of any leftover food spills or residue. Also note that we use olive oil to grease the pan as it infuses the crust with a beautiful flavor. Olive oil has a low smoke point, meaning it starts to burn and smoke at a relatively low temperature. Try using an oil with a higher smoke point, such as sunflower or avocado oil.

How do you keep pizza from sticking to a cast iron skillet?

Make sure to lightly grease your pan with olive oil to ensure that your pizza will easily slide out of the cast iron pan.

Cast Iron Pizza (on the grill or in the oven)

Name: Cast Iron Pizza Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: italian
Ingredients: 1 pound (450 grams) pizza dough*; 14.5 ounce (400 gram) can whole peeled tomatoes; 1 tablespoon olive oil + additional to coat pan; 1/2 teaspoon kosher salt; toppings as desired

Ingredients

1 pound (450 grams) pizza dough*
14.5 ounce (400 gram) can whole peeled tomatoes
1 tablespoon olive oil + additional to coat pan
½ teaspoon kosher salt
toppings as desired

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Instructions

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.

Baking Instructions

Preheat oven to 500°F (260°C).
Transfer the cast iron 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.

Grilling Instructions

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.

Notes

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.