Cast Iron Skillet Pizza
A thick and chewy pizza with a perfectly crispy bottom crust is achieved by cooking the dough directly in a preheated cast iron skillet on the stovetop before finishing it under the broiler. This method gives you a deep-dish style pizza with golden, bubbly cheese without needing a pizza stone or specialty oven.
A thick and crispy cast iron skillet pizza with golden cheese made entirely on the stovetop and under the broiler.
Nutrition per serving
Ingredients
base
sauce
topping
fat
seasoning
Instructions
Prepare the Dough in the Skillet
Coat a 12-inch cast iron skillet generously with olive oil. Stretch the pizza dough to fit the skillet, pressing it into the edges, and allow it to rest for 10 minutes at room temperature so the gluten can relax before adding toppings.
Add Sauce and Toppings
Spread the pizza sauce evenly over the dough, leaving a 1-inch border around the edge for the crust. Scatter the shredded mozzarella evenly over the sauce, then arrange the pepperoni slices on top and sprinkle with red pepper flakes.
Cook on the Stovetop
Place the skillet over medium heat on the stovetop and cook for 5 to 7 minutes until the bottom of the dough turns golden brown and crispy. Carefully lift the edge of the dough with a spatula to check the color of the crust.
Broil Until Bubbly
Move the oven rack to the top position and set the broiler to high. Transfer the skillet to the oven and broil for 4 to 6 minutes until the cheese is fully melted, bubbly, and beginning to brown in spots. Remove carefully and allow to cool for 3 minutes before slicing.
Substitutions
Common mistakes
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