I’m a big homemade pizza guy. I’ll be honest, I swear by my pizza stone. However, a cast iron skillet delivers some really delicious results. Like a pizza stone, the advantage of making pizza in a cast iron skillet is the ability to cook on a very hot, heat-retaining surface.
A hot skillet cooks the crust very quickly, giving you a crispier thinner crust with an airy fluffy texture on the inside. This is the type of crust you simply can’t achieve on a sheet pan or cookie sheet. Commercial pizza is nearly impossible to replicate at home because a conventional oven simply can not compete with a 1000°F oven. The skillet method will help you get the most out of your oven.
TIPS & TRICKS – CAST IRON PIZZA
- Cook on the top rack. Keep the top of the skillet about 8 inches from the heat source in your oven. This will ensure your cheese gets that perfectly golden finish.
- Let your pizza dough come to room temp. Leave the dough on the counter for at least 1 hour before rolling it out and baking. This will ensure quicker cooking and also make the dough less elastic and tough to handle.
- Heat your oven to the highest temp. This is usually 500°F, but some go up to 550°F.
- Place your skillet in the oven as your oven preheats. I can’t stress enough the importance of high temperatures and the speed of cooking when making homemade pizza. Starting with a hot surface will greatly speed up cooking times. If you can, keep the skillet in the oven for 10-15 minutes after your oven has reached 500+°F.
- Grease your skillet with olive oil. Sticking will likely not be an issue, but lightly greasing the bottom and sides of the skillet will ensure your pizza slides right out for easier slicing.
- Keep the pizza crust thin, with a little extra around the edges. Don’t use too much dough or your pizza crust will start to feel bready.
- Finish the pizza with a broil. Broil the pizza for 1-2 minutes at the very end to char the crust. Be sure to watch very carefully as pizza can burn very quickly.
- Use a 12-inch skillet. A 10-inch skillet works too but your pizza will be on the smaller side. A 12-inch skillet will make a 10-inch pizza.
- Handle hot skillet with care. The skillet will be VERY hot when it comes out of the oven. Shape the dough on the counter and keep it well-floured. Transfer to the skillet and carefully arrange.
More Pizza Recipes You’ll Love
- How to make better pizza at home
- How to grill pizza
- Buffalo chicken pizza
- Margherita pizza
- Proscuitto fig and arugula pizza
- Pesto chicken pizza
- 5 easy flatbread pizza ideas
- 10–16 ounces of pizza dough
- 1/2 cup pizza sauce
- 1/2 cup low-moisture mozzarella, cubed
- 1/4 cup freshly grated parmesan cheese
- Fresh basil
- Pinch of sea salt
- Remove dough from the fridge so it can come to room temp.
- Preheat the oven to 500-550°F with the skillet in the oven. This will preheat the skillet so it’s very hot. For best results, keep the skillet in the oven for an extra 10-15 minutes after the oven has reached set temp.
- Roll out the dough into a 10-inch crust. Keep the crust thin with a little extra around the edges.
- Remove the skillet from the oven and place it on a heat-safe surface.
- Oil the bottom and sides of the skillet with a thin layer of olive oil. Use a paper towel to evenly spread the oil.
- Arrange the dough with the crust edges just coming up the sides of the skillet. Add sauce and season all over with a pinch of sea salt. Add cheese and bake for 10-15 minutes or until the crust is golden and the cheese has fully melted. Optionally broil for 1-2 minutes at the very end to char the crust. Be sure to watch very carefully as pizza can burn very quickly.
- Remove from the oven and let cool for a few minutes. Top with fresh basil. Slide out of the skillet if desired and slice.
Heat your oven to the highest temp. This is usually 500°F, but some go up to 550°F.
Keywords: cast iron skillet pizza, skillet pizza