30 Minute Cast Iron Skillet Pizza
The Best Cast Iron Pizza in under 30 minutes 🍕 This crunchy deep dish crust caramelizes in the cast iron pan. It’s so good. Perfect for a quick dinner. I topped mine with pepperoni, red pepper flakes, honey, and basil, but you can top yours with whatever you like!
30 Minute Cast Iron Skillet Pizza
INGREDIENTS
1 store bought pizza dough ball (** or recipe below), room temp.
3 tbsp olive oil + more if needed
1 1/2 cups pizza sauce
12-14 ounces grated full-fat, low moisture (dry) mozzarella cheese
Pepperoni or toppings as desired
Dried oregano
Fresh basil, Honey, Red Pepper Flakes (optional)
Directions
Allow dough to come to room temperature and rise on kitchen counter for two hours before making your pizza. Preheat oven to 500 degrees F.
Heat your cast iron skillet on the stovetop over medium heat for about 2-3 minutes.
Add about 2 tbs olive oil to the bottom of a 16” skillet to completely cover it. (**The dough recipe below will make (2) 10” cast iron skillet pizzas so if you are using a 10” skillet divide your dough ball in half and make two pizzas).
Roll out your pizza dough so it’s slightly larger than the pan and place in the middle of the hot skillet and cook on medium heat for about 5-7 minutes until it bubbles up and has a light golden base. Turn off burner and drizzle the top with 1/2 tbs olive oil and sprinkle with kosher salt.
Add pizza sauce, mozzarella cheese and toppings.
Transfer pan to oven and bake at 500 F until the cheese is completely melted and bubbly and bottom is golden brown and crisp when you lift it with a spatula, about 6-8 minutes. Switch the oven to the broil setting and cook until your desired level of crisp (only 2 minutes)
Carefully remove from the oven and slide the pizza on to a cutting board to slice. Drizzle with honey and red pepper flakes or basil if desired.
** Homemade Pizza Dough (Recipe from Alton Brown) **
Ingredients
400g Bread flour (2 1/2 cups), plus more for dusting
10g Kosher salt (2 teaspoons), plus more for sprinkling
4g Instant yeast (1 teaspoon)
275g water (1 cup plus 3 tablespoons)
8g extra-virgin olive oil (2 teaspoons)
Directions
Combine flour, salt, yeast, water, and oil in a large bowl. Mix with hands or a wooden spoon until no dry flour remains.
Cover bowl tightly with plastic wrap, making sure that the edges are well sealed, then let rest at cool room temperature (no warmer than 75°F) for at least 8 hours and up to 24. Dough should rise dramatically and fill bowl. In a hot kitchen, the dough may overproof near the end of that range.
Sprinkle top of dough lightly with flour, then transfer it to a well-floured work surface. Divide dough into 2 pieces and form each into a ball by holding it with well-floured hands and tucking the dough underneath itself, rotating it until it forms a tight ball.
