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Home » Recipes » Dinner

The Best Cast Iron Pan Pizza Recipe

Updated: Apr 21, 2025 · Published: Sep 24, 2020 by Danielle · This post may contain affiliate links · 7 Comments

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Pan Pizza with graphic overlay.
Whole baked cast iron pizza with graphic overlay.
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The Best Cast Iron Pan Pizza Recipe is an easy, no-knead pizza that only takes 20 minutes of hands-on time! Bake in a cast iron skillet for a deeply golden, crispy crust with a chewy inside and gooey cheesy top. It’s better than Pizza Hut pan pizza and straight from your own oven!

Whole baked Best Cast Iron Pan Pizza with pepperoni.
Simple ingredients come to together to make an amazing pizza night experience.

Friday night pizza night has become a semi-regular tradition in our house. When the smell of cast iron skillet pizza begins wafting through the air all the weekend vibes start coming on strong. We go between traditional pepperoni and this Hot Honey Pizza Recipe. It's so good!

Add some bruschetta with mozzarella and it's really a good Friday!

This cast iron pan pizza really does take less than 20 minutes of hands-on time. However, that time doesn’t happen all at once...it’s broken up throughout the day. If your mornings are rushed or you get a late start feel free to start the dough the night before. 

Most often I plan it like this: 

  • 7:30 am- Make dough- less than 5 minutes
  • 3:30 pm- place dough in pans- less than 5 minutes
  • 5:30 pm- press and top- less than 10 minutes

This recipe originated from Foodie with Family's version, but I have tweaked it to fit perfectly in a 12 inch cast iron skillet (affiliate).

Skip to:
  • Ingredients
  • Instructions
  • For a crowd
  • Questions and Answers
  • What to serve with pizza
  • Other quick & easy dinners
  • Tips & Tricks
  • Connect with us!
  • Recipe
  • Comments
Ingredients for The Best Cast Iron Pan Pizza Recipe.
Four simple ingredients is all you need for this homemade cast iron pan pizza dough.

Ingredients

Dough

Bread flour: Bread flour has extra gluten in it which helps the structure of this pizza.
Kosher salt: Our preferred salt.
Instant yeast: Just a little bit is all that is needed to create the perfect lift in this pizza.
Oil: I prefer to use canola oil, but any high smoke point oil will work. Olive oil isn’t a good choice because it smokes at a low temperature.

Toppings

Pizza sauce: A thick parlor-style pizza sauce is best. Too thin and it won’t have enough flavor to balance out the dough
Cheese: Part-skim mozzarella is essential for this pizza. This is definitely not one of the times you want to use fresh mozzarella. It is too watery and won’t allow the crust to cook through.
Toppings: This kind of pizza is perfect for pepperoni, however please feel free to use your favorite toppings.

Sliced pizza with basil and sauce.
We like to keep this pizza simple with just cheese or pepperoni.

Instructions

Let’s break this down into 4 easy steps. Now this recipe isn’t hard, but in the spirit of full disclosure it does require you to do a quick step, wait a while and then do the next step 

  1. Mix dough in a bowl. WAIT at least 8 hours.  
  2. Oil hands and pan, then place dough in pan. WAIT 2 hours.
  3. Preheat the oven to 550 or as hot as it gets. Gently press dough into the sides of the pan and top with toppings. 
  4. Bake for 12-20 minutes.

Mix the Dough
Mix the bread flour, yeast, and salt in a bowl. Add the water. Start with 1 cup of water. You want a well hydrated but shaggy dough. It should look like the picture…no dry pockets of flour left but not really wet either. If the dough is looking too dry, add in water a tablespoon at a time until the dough resembles a moist but shaggy dough. My favorite way to mix this is with this dough whisk (affiliate). However, if you do not have one use a rubber spatula. Cover and wait overnight or at least 8 hours.

Pizza dough in bowl before and after rising.
Five minutes first thing in the morning (or the night before) is all you need to start pizza night!

Move dough to pan
Prep the skillet(s) by putting one and half tablespoons of oil in the bottom of each skillet. Carefully dip clean hands into the oil. The dough is so wet that if you don’t oil your hands it will stick. Take the dough and place it in the center of the skillet gently pressing it out. Then gently flip it over so the side facing up is oiled. As you can see in the skillet it won’t reach the edge. Take a piece of plastic wrap and cover the dough. Wait 2 hours.

Dough in skillet before and after rising.
The homemade dough will puff up and spread out while it waits in the cast iron skillet.

Top
Preheat the oven to 550 for at least 20 minutes. Remove the plastic wrap from the pan. Gently press the dough to the edge of the pan. Spread the sauce evenly around the pan leaving a half inch border. Spread the cheese and toppings covering the sauce.

Pizza diptich with dough, sauce, cheese and pepperoni, and final pizza baked.
Be sure to use a think sauce and a generous amount of cheese for the perfect crispy, chewy, cheesy bite.

Bake
Place cast iron skillet in the oven and bake for 12-20 minutes. If cooking multiple pizzas, the lower on rack will usually be finished first and the bottom will be crispier. If there are any pizzas on an upper shelf pull them out when the top looks done and check the crust. If it isn’t as brown as you want, place it on a stovetop burner set to high. Cook for 1-3 minutes to crisp up the crust. Once the top and bottom are done, carefully (they are lava hot) remove the cast iron skillet pizza to a cutting board using two spatulas. Wait a couple minutes and cut them using a sharp knife or pizza cutter.

The underside of the pizza with a spatula holding it up.
That crispy golden crust is what happens when you bake pizza in a cast iron skillet.

For a crowd

I have not served this to more than 10-12 people at once. Four cast iron skillet pizzas might be able to serve up to 14 depending on appetites and what else you are serving. The main thing to keep in mind is that when you put 4 pans in the oven at once they will take a few extra minutes to cook and the pizzas on the upper shelf won’t have as crispy of a bottom. Be sure to read the "Bake" section above on how to get a crispy crust using the burner on the stovetop. 

Slices of pizza with gooey cheese.
The combination of a crispy crust, chewy interior, and gooey cheese makes for a delicious homemade pizza experience.

Questions and Answers

Is there a substitute for bread flour?

You may use all-purpose flour in place of the bread flour, but it won’t be as good. I have done it in a pinch, but bread flour is better. 
To make your own bread flour follow the instructions in the recipe card using all-purpose flour and vital wheat gluten. My favorite is from Bob's Red Mill. Here is a link to their vital wheat gluten (affiliate).

Can I prep cast iron skillet pizza ahead?

The dough in this recipe does need to be done in advance. Other than that the only prep that can be done are the toppings.

Can I freeze this pizza dough?

This pizza dough is best made fresh. However if you want to make extra and place some dough in the freezer, make the dough and allow it to rise all the way until it is time to place it in the pan. At that point you can place the dough in an oiled zip top bag and freeze it. It will remain good for up to two months. Gently remove from bag and allow to thaw in prepped cast iron skillet. Once it is puffy, proceed to top and bake.

How to reheat leftover pizza?

Do I have an amazing technique for you! It will ensure that it’s as close to the original as possible.  First begin by heating up your empty cast iron skillet over high heat on the stove. While it is warming up microwave your slices of pizza for 1-2 minutes. You want the pizza to be about 70 percent warm. Carefully remove pizza slices from the microwave and immediately place them in the hot skillet. This will allow the bottom to get crispy. Leave it there for 1-2 minutes or until the bottom is crispy and the toppings are hot. 
We have used this technique with every kind of pizza. Works like a charm every time.

What are your favorite cast iron skillets?

I LOVE these ones (affiliate) with the double handle feature. They are less than $10. How can you beat that for a pan that will last a lifetime?

Whole baked pizza on counter.
If you want to make this cast iron skillet pizza for a crowd be sure to have several cast iron skillets on hand.

What to serve with pizza

  • Check out our full guide: 50 Sides to Serve with Pizza
  • Try this fresh and delicious Spinach Avocado Salad or this classic Italian Chopped Salad.
  • We love a good chicken wing! Try our Garlic Parmesan Wings, Crispy Buffalo Wings, Sweet Chili Wings, Honey Lemon Pepper Wings, or Hot Honey Wings!

Other quick & easy dinners

  • These Chicken Tinga Tacos take less than 20 minutes any day of the week.
  • This 25-Minute Lemon Broccoli Pasta is fresh and bright with bursts of citrus flavor. 
  • BELT’s are a family favorite that starts with oven-baked bacon that’s topped with fried eggs.
  • This Easy Carroll Shelby Chili recipe is a quick and warm recipe for those chilly nights!

Tips & Tricks

  • Be sure to get your dough moist but not too wet.
  • Oil your hands before moving the dough to the pan. 
  • Preheat the oven for at least 20 minutes before you put the pizzas in. Ideally the oven needs to get hot and then be hot for an additional 10 minutes before the pizzas go in to help set the crust.

Connect with us!

If you try this recipe, please leave a comment and star rating below to let us know how it is! We’d also love to connect with you on Facebook, Instagram, or Pinterest. Tag @borrowedbites or hashtag #borrowedbites to show us your food! To get our new recipes straight to your email, subscribe to our newsletter.

Recipe

Whole pizza sprinkled with basil.

The Best Cast Iron Pan Pizza Recipe

The Best Cast Iron Pan Pizza Recipe is an easy, no-knead pizza that only takes 20 minutes of hands-on time! Bake in a cast iron skillet for a deeply golden, crispy crust with a chewy inside and gooey cheesy top. It’s better than Pizza Hut pan pizza and straight from your own oven!
4.63 from 8 votes
Print Pin Save Saved! Rate
Course: Dinner
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Rising Time: 10 hours hours
Total Time: 10 hours hours 40 minutes minutes
Servings: 12 inch skillet
Calories: 163kcal
Author: Borrowed Bites

Ingredients

Dough

  • 10 ounces bread flour see notes for substitution
  • 1 tsp salt
  • Scant ½ teaspoon instant yeast
  • 1 cup cool water plus 1-2 tablespoon more as needed

Toppings

  • 1½ tbsp oil
  • ½ cup sauce
  • 2 cups mozzarella cheese shredded, part skim
  • 25 pieces pepperoni
Prevent your screen from going dark

Instructions

Dough

  • Mix the bread flour, yeast, and salt in a bowl. Add the 1 cup water and mix. You want a well hydrated but shaggy dough with no dry pockets of flour left but not really wet either. If the dough is looking too dry, add in water a tablespoon at a time until the dough resembles a moist but shaggy dough. Cover and wait overnight or at least 8 hours.
  • Prep the 12 inch skillet(s) by putting one and half tablespoons of oil in the bottom of each skillet. Carefully dip clean hands into the oil. The dough is so wet that if you don’t oil your hands it will stick. Take the dough and place it in the center of the skillet, gently pressing it out. Then gently flip it over so the side facing up is oiled. As you can see in the skillet it won’t reach the edge. Take a piece of plastic wrap and cover the dough. Wait 2 hours.

Top and bake

  • Preheat the oven to 550 for at least 20 minutes. Remove the plastic wrap from the pan. Gently press the dough to the edge of the pan. Spread the sauce evenly around the pan leaving a half inch border. Spread the cheese and toppings covering the sauce.
  • Place cast iron skillet in the oven and bake for 12-20 minutes. If cooking multiple pizzas at once, the one on the bottom rack will usually be finished first and the bottom will be crispier. If there are any on an upper shelf pull them out when the top looks done and check the crust. If it isn’t as brown as you want place it on a stovetop burner set to high. Cook for 1-3 minutes to crisp up the crust. Once the top and bottom are done, carefully (they are lava hot) remove the cast iron skillet pizza to a cutting board using two spatulas. Wait a couple minutes and cut them using a sharp knife or pizza cutter.

Notes

This recipe makes 1 pizza in a 12" skillet. Double, triple, or quadruple as needed.
 
Tips & Tricks
  • Be sure to get your dough moist but not too wet.
  • Oil your hands before moving the dough to the pan. 
  • Preheat the oven for at least 20 minutes before you put the pizzas in. The oven needs to get hot and then be hot for an additional 10 minutes before the pizzas go in to help set the crust.
 
Notes:
To make your own bread flour: Add 10 ounces of all-purpose flour to a bowl. Remove 1 tablespoon flour add 1 tablespoon vital wheat gluten and stir. Proceed with the recipe as written. 
How to reheat leftover pizza? Do I have an amazing technique for you! It will ensure that it’s as close to the original as possible.  First begin by heating up your empty cast iron skillet over high heat on the stove. While it is warming up microwave your slices of pizza for 1-2 minutes. You want the pizza to be about 70 percent warm. Carefully remove pizza slices from the microwave and immediately place them in the hot skillet. This will allow the bottom to get crispy. Leave it there for 1-2 minutes or until the bottom is crispy and the toppings are hot. 
Can I freeze this pizza dough? This cast iron skillet pizza dough is best made fresh. However if you want to make extra and place some dough in the freezer make the dough and allow it to rise all the way until it is time to place it in the pan. At that point you can place the dough in an oiled zip top bag. It will remain good for up to two months. Gently remove from bag and allow to thaw in prepped cast iron skillet. Once it is puffy, proceed to top and bake.

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Nutrition

Calories: 163kcal | Carbohydrates: 18g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 400mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 151mg | Iron: 1mg

All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.

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Comments

    4.63 from 8 votes (6 ratings without comment)

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    Recipe Rating




  1. Mary Cronin says

    February 06, 2023 at 5:21 pm

    Canola oil (aka rapeseed oil) tastes gross. I don't know why most of recipes on the web specify Canola.
    What oil can be substituted?
    Thanks,
    Mary

    Reply
    • Misty says

      February 06, 2023 at 8:07 pm

      Hi Mary, you can use a vegetable oil or any other high smoke point oil. This cooks at a very high heat, so olive oil isn't a great choice. Enjoy!

      Reply
  2. Linda says

    November 15, 2022 at 6:58 pm

    I just got the dough ready. Plan to make this pizza tomorrow! I am celiac, but my dear husband loves pizza and I want to see how he will like this. Just wondering what pizza sauce do you use?

    Reply
    • Misty says

      November 16, 2022 at 7:26 am

      We often use a no-cook sauce from America’s Test Kitchen: https://www.cleveland.com/cooking/2015/10/an_easy_tasty_no-cook_pizza_sa.html

      You can also use a canned pizza sauce to keep it simple. Hope you enjoy it!

      Reply
  3. Fred O. says

    November 26, 2020 at 6:26 am

    5 stars
    I have been using an almost identical recipe with great results. My only suggestion is to NOT to leave any border of bare dough when spreading the sauce and cheese. Going right to the sides of the skillet results in a nicely charred carmellized rim that's possibly the best part.

    Reply
    • Danielle says

      November 26, 2020 at 7:20 am

      Thanks so much for the suggestion! Sounds delicious!

      Reply
  4. Natasha says

    October 01, 2020 at 2:56 pm

    5 stars
    Delicious!!

    Reply
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A mom and daughter with a serious passion for seeking out the best recipes to serve again and again to those we love. With a mix of everyday favorites and indulgent weekend fare there is something here for you and yours as you develop your own family traditions.

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