At my house, this easy cast iron skillet pizza recipe beats delivery every time. Thick, chewy crust, crispy edges and gooey cheese — all baked up in just 15 minutes.
Table of Contents
Calling All Thick Crust Pizza Lovers!
Are you Team Thin Crust or Team Thick Crust? I’ve got love for both, but when pizza night rolls around at my house, this cast iron skillet pizza always wins. It’s got a thick, chewy crust with crispy golden edges, melty cheese that bubbles all the way to the rim, and all my favorite toppings piled on top. And because it bakes right in the skillet, there’s no pizza stone, no transfers and no soggy bottoms. Just hot, cheesy perfection in 15 minutes flat.
I first fell for this method back in my Chicago days (Northwestern alum here!), where my pizza standards were set sky-high. And while nothing can replace a true deep dish, this pan pizza comes close — with way less effort and way fewer dishes.
- Pizza dough: My foolproof homemade pizza dough is my go-to, but store-bought dough works great, too. Just make sure it’s at room temp so it’s easier to stretch (cold dough = dough that fights back).
- Olive oil: Don’t be shy here. Coating the skillet with olive oil is the secret to that golden, crispy crust that makes this pizza taste straight out of a pizzeria.
- Pizza sauce: You can use your favorite jarred brand, but my 10-Minute homemade marinara sauce doubles as pizza sauce and adds so much flavor for so little effort.
- Mozzarella cheese: I usually stick with shredded mozzarella for that classic stretchy melt. Shredding it yourself gives the best texture, but bagged works in a pinch. Feel free to mix in Parmesan or provolone if you want to level it up — or take a page from my French bread pizza and add creamy burrata on top once the pan pizza comes out of the oven.
- Toppings: Pepperoni, veggies, sausage — anything goes. The only rule? Don’t overload the dough or you’ll weigh down the crust.
See the recipe card for full information on ingredients and quantities.
- Preheat the oven. Heat to 500°F with the rack in the center. High heat is key to that golden, crispy crust.
- Oil an oven-safe skillet. Add 2 tablespoons olive oil, swirling to coat the bottom and sides. This ensures a nonstick release and that fried-in-olive-oil crunch.
- Shape the dough. Place the pizza dough ball in the skillet, turning it once to coat it in oil, then press it into the pan edges. If it springs back, let it rest for 5 minutes, then try again.
- Add toppings. Spread the sauce all the way to the edges (no border needed here), then sprinkle with cheese and load on your favorite toppings.
- Bake. Pop the pan into the oven and bake 10-15 minutes, or until the crust is dark golden brown and the cheese is bubbly.
- Rest, slice, devour. Let the pizza cool 5 minutes in the skillet (so the cheese sets), then transfer to a cutting board to slice and serve.
I usually serve this cast iron pizza with mixed greens tossed in homemade lemon vinaigrette or buttermilk ranch dressing. My kale Caesar salad or burrata caprese salad would be delicious, too!
- I’ve tested this cast iron pizza recipe with both my Lodge cast iron skillet and my Le Creuset enameled cast iron pan, and both work beautifully. If you want a slightly thinner, crispier crust, go with a 12-inch skillet instead of a 10-inch.
- Let the dough rest if it fights back. If your dough keeps springing away from the edges, cover the pan with a towel and give it 5 minutes. The gluten relaxes and suddenly the dough is much more cooperative.
- For extra crispy edges, brush the exposed crust with a little olive oil before baking.
- Since the bake time is short, slice veggies thin and pre-cook proteins like sausage or chicken before adding them.
- A heavy hand with toppings = weighed-down crust. Less really is more here (and it helps keep that bottom crisp instead of soggy).
- You don’t need a cast iron skillet to make this recipe work! If you don’t have an oven-proof skillet, press the dough into a well-oiled 9×13-inch baking dish. It will bake up with crispy edges and a thick, chewy crust, just like pan pizza. You can also use stainless steel or enameled cast iron if they’re oven-safe. The one thing I don’t recommend is nonstick cookware, since most nonstick pans can’t handle 500°F.
Make It Your Own (Variations & Topping Ideas)
- Classic Pepperoni: You can’t go wrong here. Pepperoni + mozzarella = instant crowd-pleaser.
- Veggie Supreme: Mushrooms, peppers, onions and black olives. Slice veggies thin so they cook through in the short bake time.
- White Pizza: Skip the marinara. Go olive oil, garlic, ricotta and a handful of spinach.
- Meat Lover’s: Sausage, pepperoni and crispy bacon crumbles.
- BBQ Chicken Pizza: Swap marinara for barbecue sauce and add cooked chicken, mozzarella and red onion.
Switch things up seasonally! In summer, go for fresh tomatoes + basil pesto. In fall, roasted squash + caramelized onions. In winter, prosciutto + arugula.
Make-Ahead, Storage & Freezer Tips
- Make ahead: Pizza dough can be made up to 2 days in advance or frozen for up to 3 months. If you’re using my foolproof homemade pizza dough, I share detailed instructions there for making ahead and freezing.
- Storage: Leftover pizza slices can be stored in the fridge for up to 3 days. To keep the crust crisp, I reheat leftovers directly in the same cast-iron skillet I used to bake the pizza. A 375°F oven works, too, but I skip the microwave because you’ll lose that crisp bottom.
- Freezing leftover pizza: Wrap individual slices in foil, then tuck them into a zip-top bag. They’ll keep for up to 3 months. Reheat straight from frozen in a 375°F oven until hot and bubbly.
If pizza night at your house is anything like mine, one pan is never enough. Keep the party going with these favorites:
Servings 4 servings
Equipment
- 10- or 12-inch cast-iron skillet
Ingredients
- 1 pound homemade or store-bought pizza dough, at room temp
- Extra-virgin olive oil, for coating pan
- 3/4 cup homemade or store-bought marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- Assorted pizza toppings
Instructions
- Preheat the oven to 500°F with a rack in the center.
- Coat the bottom and sides of a 10- or 12-inch cast-iron pan with 2 tablespoons olive oil. Add the dough, turning to coat, then press it until it reaches the edges of the pan. Alternatively, roll out the dough with a rolling pin, then place it in the pan, turning to coat it in the oil.
- Top the dough with the sauce, spreading it into an even layer. (You do not need to leave a border around the edges.) Sprinkle the sauce with the cheese then add any preferred toppings.
- Bake the pizza until the crust is dark golden and slightly crispy, 10 to 15 minutes.
- Remove the pizza from the oven and let it cool for 5 minutes in the pan before removing it to slice and serve.
Kelly’s Notes
- Start with dough at room temp so it’s easier to stretch. If it resists, let it rest 5 minutes or roll it out first, then add it to the pan.
- For a thinner crust, use a 12-inch skillet instead of a 10-inch.
- My easy homemade pizza dough and 10-minute marinara sauce are my go-to’s for this recipe.
- No cast iron skillet? No problem! Press the dough into a well-oiled 9×13-inch baking dish for the same crispy edges and chewy crust. Stainless steel or enameled cast iron work too, as long as they’re oven-safe for 500°F.
- Storage: Leftover pizza slices can be stored in the fridge for up to 3 days. Reheat in a skillet or 375°F oven to keep the crust crisp.
- Freeze: Wrap individual slices in foil, then tuck them into a zip-top bag. They’ll keep for up to 3 months. Reheat straight from frozen in a 375°F oven until hot and bubbly.
-
★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
Calories: 478kcal, Carbohydrates: 57g, Protein: 19g, Fat: 20g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Cholesterol: 33mg, Sodium: 1301mg, Potassium: 168mg, Fiber: 2g, Sugar: 9g, Vitamin A: 483IU, Vitamin C: 3mg, Calcium: 219mg, Iron: 4mg
Did you try this recipe?
Leave a comment below with your star rating!
This post may contain affiliate links.
