Real Recipes From Real Home Cooks ®

cast iron skillet pizza

a recipe by
Lynn Socko
San Angelo, TX

I've made pizza pan pizzas and skillet pizzas and grilled pizzas, and next to the grilled being my favorite I love the skillet pizza. Not sure what it is about it, but it is just flat out yummy. The crust can be thicker than flat pan pizza and it seems like the dough holds moisture more than a flat pan, and that just makes it yummier. I mainly posted this recipe because I forget time and temp if I have not made one in a while, so after just making one and it coming out perfect I figured post now so I can refer later.

serves 6-8 people
prep time 1 Hr 30 Min
cook time 20 Min
method Bake

Ingredients For cast iron skillet pizza

  • 3 c
  • 1 tsp
  • 1 tsp
  • 1 Tbsp
    powdered milk
  • 2 1/2 tsp
    active dry yeast
  • 1 c
    hot water
  • 2 Tbsp
  • 1-2 tsp
    black pepper, opt

How To Make cast iron skillet pizza

  • 1
    NOTE: You can divide this dough and freeze what you don't need, it thaws out perfectly, I'd only leave in fridge max of two days (uncooked). It's great to have dough premade! I cook for one (me) so I normally make a 12" with half the dough and freeze the rest. Depending on how hungry I am, I can eat on one pizza 2,3 or 4 times. I personally love cold pizza for breakfast!!
  • 2
    Mix dry ingredients together in a bowl EXCEPT for yeast.
  • 3
    In your bread machine pan add hot water and oil, then add the dry ingredients you mixed together. Now make a small indention in the flour mixture and place your yeast in it.
  • 4
    Put Bread machine on Dough only cycle.
  • 5
    (This picture is of the multigrain dough recipe) Once dough is ready remove and divide depending on size of skillet. One batch makes a thicker crust in an 13" skillet. Half will make a slightly thinner 12" skillet pizza. I've used all sizes of cast iron skillets and all different amounts of dough. I've used one recipe to make a 13" and a 12" pizza, I've also made two 12" and a 8" pizza. If you like thinner crusts you should roll out the dough. For a medium to thick crust I just take the dough and put it in a lightly grease skillet and spread it out with my hands.
  • 6
    Toppings and choice and amount of cheese is up to the cook. I never measure cheese or toppings, I just use whatever suits me on the day I'm making it. For sauce I am not a pizza sauce fan, I prefer Franks Hot wing sauce best, but also like Louisana hot sauce really well and it is much cheaper. I have used BBQ sauce, enchilada sauce and alfredo sauce, each depending on the toppings I'm using. Pizza crust is a blank canvas and the cook is the painter.
  • 7
    Get your dough in the lightly greased skillet, add sauce, as little or as much that suits you, then I put on the cheese and all the other ingredients on top of that. I used to love Mr. Gatti's pizza, they would put the sauce, then toppings, then cheese on top, I will have to try that sometime. Just layer it up any way you want.
  • 8
    In a preheated 425º oven, I place a rack on the second to bottom setting. Place skillet in and bake 20-25 minutes depending on how brown you like your crust. I have an electric oven so gas ovens might cook hotter, time will really depend on your oven.
  • 9
    Let cool a couple of minutes, loosen the sides all the way around with a steel spatula. You should be able to place your spatula under the pizza and tilt the skillet and ease it out on a cutting board, or I suppose you could just cut it still in the pan, again, doesn't matter how you get it out, just get it out and slice it up.