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.
Video
My Secret for AMAZING Pizza in a Cast Iron Pan (15-Minute Recipe!)
How do you make the best pizza at home? These five pro chef tips will give you crispy edges, airy crust, and Pizza Hut-style caramelized cheese, all without a pizza stone or fancy equipment.
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 9x13-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.
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