Cast Iron Skillet Pizza
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Yes, you read the title correctly. This is a recipe for cast iron skillet pizza and it is pretty much life-changing. I mean what isn't life-changing about homemade pizza?! Nothing really.
I use my cast iron skillets for pretty much anything and everything. I feel like people are scared to use them because they don't know how to take care of them but I promise it's not hard! Just google it. The best thing about them is they will literally last forever. The ones I use have been passed down in my family for generations and there is no end date on them in sight. Every time I pull mine out I think about the warm cornbread my mom use to make in it growing up. Or the Christmas candy I make in them now every December. That is one of my favorite things about recipes and food. The memories we automatically associate with them and the joy it brings our souls.
Speaking of recipe memories, homemade pizza is one of Justin's favorite childhood memories so this recipe has brought many a smile to his face. Cast iron skillet pizza is so simple and easy. Let's go over a few basics.
The crust:
- Not intimidating or hard. Ditch the canned premade crust for good. Give this a go....I promise you can do it!
- The dough needs to rise for 1-2 hours. Not 8 hours then punch than 8 hours again like a loaf of bread. See, I said you can do this.
- Make it ahead and it is even better! Follow the directions below. Once you put in a bowl, let it rise like normal on the counter, then wrap with plastic wrap and store in the refrigerator overnight. Get it back out the next day when you're ready and no waiting time needed--pizza in 10 minutes!
- If you have extra dough left over that hasn't been cooked and you won't be using soon, no worries! My brother taught me this trick. Go ahead and bake it in the cast iron (with no toppings) until fully cooked through. Let cool completely then tightly wrap in plastic wrap a couple times and store in the freezer for up to 3 months. Then the next time you have a pizza craving, pull it out of the freezer and let it thaw while you are getting everything else together. You can either place back into the cast iron skillet or just bake on a pizza stone or baking sheet since the crust is already cooked. Bake for 5-10 minutes until cheese is nice and bubbly (you will want the crust to be thawed completely). YYAAASSSS for freezer meals!
The Toppings:
- YOU CHOOSE! Isn't this the beauty of pizza?! My favorite is classic cheese or Margherita. Gimme alllllll the fresh mozzarella cheese and basil possible! Or you can go from some of these ideas:
- Meat Lovers - a man's dream
- Caramelized Onions and Spicy Sausage - yummo!
- Cheese and Banana Peppers - simple and maybe strange but another one of Justin and I's favorite combo
- Veggie - onion, roasted red peppers, olives, banana peppers, tomatoes, goat cheese - I am drooling!
- Possibilities are endless!
See it really isn't hard at all and honestly one of the easiest, quickest and most fun things I make. I love making this on a Friday or Saturday to celebrate the end of a long week. This crust recipe makes enough for 4 pizzas (each pizza making 4 slices) so invite your closet friends over and do it pizza party style! Have a bunch of topping out and let them create their own little personal pan pizzas. We have done that so many times and it is the best (oh and ps....bust out those paper plates because no body wants to be doing dishes -- pizza night = no dishes and easy clean up night!)
So go ahead, invite friends over, get the crust rising and sit back, relax and dive into the glory of all things cast iron skillet pizza! What are some of your favorite topping combos?! Let me know below and use #fuelingasouthernsoul on Insta so I can see all your yummy creations!
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Cast Iron Skillet Pizza
- Total Time: 3 hours 10 mins
- Yield: 16 slices 1x
Description
Homemade pizza has never been easier. This cast iron skillet pizza is killing the game! The topping possibilities are endless and the crust is out of this world.
Ingredients
Crust (makes 4 pizzas):
- 1 ½ Cups Warm Water
- 1 Package of Yeast
- 1 ½ Cup Whole Wheat Flour
- 1 ½ Cup White Flour
- 2 Teaspoon Salt
- 1 Tablespoon Olive Oil
Toppings (for 1 cheese pizza):
- ¼ Cup Pizza or Marinara Sauce
- 4 Ounces Fresh Mozerella (more or less depending on preference)
- 1 Tablespoon/Small Handful of Fresh Basil Leaves
- 1-2 Tablespoons Butter
- ¼ Teaspoon Garlic Powder
Instructions
For the Crust:
- In a small bowl combine warm water and a packet of yeast. Let it sit while you gather the other ingredients needed for the crust.
- In a large stand mixer with a dough hook, place in white & wheat flour, salt, and olive oil. Turn the mixer on and let combine for 60 seconds.
- On low speed, slowly pour in the yeast and water mixture. Gradually increase speed to medium as the flour combines with the water and yeast.
- Turn on medium-high once a dough ball starts to form and let it mix for 3-5 minutes. If the dough looks too wet and sticky add in more flour 1 tablespoon at a time.
- Once kneaded, oil the bottom of a large bowl. Place the dough in the bowl and turn upside down so that all sides of the dough are oiled as well. Cover with a kitchen towel and set in a warm dry place for it to rise for 1-2 hours. **read post above for other variations on how to make the dough ahead of time**
To make the pizza:
- Preheat oven to 475 degrees and place your cast iron skillet in the oven. You will want the skillet to be hot by the time you are ready for it.
- Once the dough has risen, turn out onto a lightly floured surface. Using a knife or pastry cutter divide dough into 4 equal parts. Then use a rolling pin to roll out dough in about an 8" diameter (or to whichever size your skillet is).
- Once the oven has preheated, carefully remove your hot skillets from the oven and place the rolled out dough inside. The bottom of the crust will start to bake and get crispy on the bottom as you add the toppings (let the crust sit in the hot skillet for at least 3 minutes).
- Melt butter in a small bowl and stir in garlic powder. Using a pastry brush, brush the sides and edges of the crust for added flavor.
- Spoon on your pizza sauce and spread out evenly.
- Arrange the fresh mozzarella (torn into smaller pieces) around the pizza however desired.
- Place back in the oven and bake for 10 minutes until the crust is crispy and cheese is melted.
- Remove from oven and let cool for 5 minutes. In that time, finely slice the fresh basil and sprinkle on top.
- Once cooled, slide out onto cutting board and slice into 4 pieces. Enjoy!
- Prep Time: 3 hours
- Cook Time: 10 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Pizza
Nutrition
- Serving Size: 1 slice
- Calories: 214
- Sugar: 1 g
- Sodium: 548.8 mg
- Fat: 11.3 g
- Carbohydrates: 19.4 g
- Fiber: 1.9 g
- Protein: 9.3 g
- Cholesterol: 32.9 mg
Keywords: Cast Iron Skillet Pizza
Here are some links to cast irons skillets if you do not have any:
Other recipes that can be made in a cast iron skillet:
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