Skillet Pizza Recipe

Skillet pizza has a thick crust with a crispy bottom and a soft and chewy center. Top it with your favorite toppings for your next Friday night pizza!

Homemade pizza night at my house always involves a cast iron skillet- it completely transforms an average pizza into restaurant style with a caramelized and crispy crust.

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Make this cast iron skillet pizza with my easychewy pizza dough recipe, San Marzano pizza sauce , and gooey mozzarella cheese, then top it with your favorite toppings for the ultimate meal!

Bbq Chicken Skillet Pizza For Two

Pizza dough: Homemade pizza dough results in the best flavor, but frozen or store-bought dough can all be used as well. You can find store-bought dough in the fridge or freezer section of the grocery store.

Mozzarella cheese: The secret to the best-cast iron pizza is shredding your own cheese to ensure proper melting; avoid pre-shredded cheeses because they won't melt the same way. Fresh cheeses like burrata don't melt as well either!

Oil: Olive oil is best for this recipe to keep the dough from sticking to the pan. I tested this recipe with avocado oil but found it stuck to the sides more!

Chicago Style Deep Dish Pizza

Before you start, move one oven rack to the very bottom and another to the top of your oven. Then preheat the oven to 450 F/230 C.

Step 1:Oil the bottom of the cast iron pan. Pour the oil into your cast iron pan and spread it evenly around the bottom and sides of the pan.

Step 2:Add the pizza dough. Gently stretch 12 ounces of dough to evenly fill the bottom of the pan. The dough should not go up the sides of the skillet.

Stovetop Pizza Recipe, Tawa Pizza, Skillet Pizza

Step 6:Bake!Bake your cast iron skillet pizza for 18-20 minutes. Check if the crust is golden brown by lifting it up with a spatula. If needed, continue baking on the bottom rack until browned.

To reheat - place the pizza slices on a baking sheet in the oven or toaster oven for 10-15 minutes at 350 F/180 C until the crust is crispy and the cheese is warm and bubbling.

I found in testing this recipe that you do not need to preheat the pan if you put the sauce on top of the cheese and bake it at the bottom of the oven.

Salami And Mushroom Skillet Pizza

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Skip the take-out pizza and make cast iron skillet pizza instead! This easy skillet pizza has a thick crust with a crispy bottom and a soft and chewy center. You can make it in 30 minutes with your favorite toppings for your next Friday night pizza!

This recipe is for a large 12 cast iron pan. If you prefer to use a smaller 9 one decrease the ingredient amounts to:

Spicy Honey Soppressata Cast Iron Skillet Pizza

Mozzarella: I don't recommend making this recipe with fresh mozzarella. The cheese doesn't keep the sauce from soaking into the dough and it doesn't melt as much so the crust doesn't get crispy.

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Don't use extra toppings. You may be tempted to pile on the toppings but this can prevent the dough from cooking through. I recommend using just a few toppings and keeping it simple for the best results!

Check on it occasionally - you may notice bubbles in the middle of the pizza that expand while baking. If this happens, use a sharp knife to pop the bubble and release the air.

Hot Sausage Cast Iron Skillet Pan Pizza Recipe

A professionally trained pastry chef and the founder, recipe developer, and food photographer behind Cambrea Bakes. Since 2016, Cambrea has been developing recipes inspired by her experience working in high end bakeries.This is a deep and hearty and meaty pizza. Use the homemade pizza sauce recipe included or feel free to use a store-bought pizza sauce. For those wanting even more meat, a layer of pepperoni would be very nice in this pizza, as well.

There’s lots to love about this Chicago Style Pizza. This deep dish pizza has lots of cheese and sausage and its topped off with a great pizza sauce and Parmesan cheese. And there’s the easy homemade crust, sturdy enough to hold all the fillings and it cooks up perfectly in the cast iron skillet.

Sausage And Spinach Skillet Pizza

Mozzarella – any block mozzarella will work fine here, though I’m partial to the low-moisture pizza mozzarella, for the best cheese pulls.

Pizza Sauce – I have included a recipe for a homemade sauce, which is delicious for this pizza. That said, if you are in a hurry, you can replace it with a nice, store-bought pizza sauce. Just note that you will need a good bit, so count on about 2 cups worth.

Chicago

Sausage – I generally use Mild Italian Sausage, but you can use Hot, if you like a spicy pizza. Or, maybe a mixture of both. As you like.

Minute Stovetop Cast Iron Skillet Pizza

Note 1: To make your own pizza sauce. Drain a 28 oz. can of whole plum tomatoes. Crush the tomatoes with a fork or your hands, leaving them just a little chunky. In a saucepan, heat a little olive oil. Add some diced onion (about 1/4 cup) and cook until softened. Add a couple of cloves of minced garlic. Add the tomatoes. Season with some dried oregano, basil , salt and pepper. Simmer on a low heat, stirring often for at least 15 minutes. Remove from heat and allow to cool at room temperature until needed.

Be sure to read the “Ingredient and Cook's Notes (above the recipe card!), where I share more detailed tips, variations and substitution suggestions for this recipe!

Calories: 295 kcal , Carbohydrates: 28 g , Protein: 14 g , Fat: 14 g , Saturated Fat: 6 g , Cholesterol: 33 mg , Sodium: 650 mg , Potassium: 291 mg , Fiber: 2 g , Sugar: 5 g , Vitamin A: 554 IU , Vitamin C: 4 mg , Calcium: 264 mg , Iron: 2 mg

Homemade Cast Iron Pizza (+ Video)

Perogies meet pizza in this sliced potato-topped pizza, spiced with jalapeno and topped with bacon, green onion and lots of cheese. Serve with sour cream.

Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!Food and wine writer, recipe developer, and the author of Mediterranean Every Day. Her work can be found in numerous online and print publications.

Night was pizza night. We love making all sorts of savory homemade pies in our kitchen, but our current go-to is this thick and chewy skillet pizza, which is easy enough to be a nightly affair.

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Skillet Pizza Margherita

This recipe proves it’s simpler to make pizza from scratch than you might think. Keep it classic with sauce and lots of melty mozzarella, or jazz it up with your favorite toppings!

Baking pizza in a cast iron skillet ensures the crust is ultra crispy and browned but still nice and pillowy when you bite into it. It’s a thick-crusted cheese pizza that’s perfect as-is but can also handle tasty toppings like pepperoni and mushrooms (my favorites).

If time allows, make the pizza dough and sauce from scratch. I suggest thisEasy No-Knead Pizza Doughthat can be made up to 2 days ahead or longer if it’s kept frozen.This red pizza saucecan be made in under 30 minutes, and you’ll have plenty leftover to freeze and use for future pizzas.

Easy Cast Iron Pizza

I often don’t want to be bothered with making either from scratch, so I’ve made this skillet pizza countless times with a one-pound store-bought pizza dough and jarred pizza sauce—I am never disappointed.

A note about store-bought pizza dough: Feel free to use regular or whole-wheat, refrigerated, or frozen. You’ll want to transfer frozen dough from the freezer to the refrigerator the night before to allow it to thaw. Let refrigerated dough sit on the kitchen counter for 20 minutes or so to let it come to room temperature. It’ll be easier to stretch.

For this recipe, I recommend a 10-inch cast iron skillet. When heated, cast iron retains heat better than other materials, which means it browns foods exceptionally well. That’s the secret to golden-brown pizza crust.

Cast Iron Deep Dish Pizza Recipe

If you don’t have a cast iron skillet, make the pizza in an ovenproof skillet. The crust might not be quite as crisp, but it’ll be tasty.

Easy

While it’s tempting to serve the pizza straight from the cast iron skillet, a pizza cutter or knife will scratch and damage its surface, so I recommend transferring the pizza

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