This deliciously crispy easy Cast Iron Pizza will take your homemade pizza night to a whole new level—and it’s ready in less than 30!

Pepperoni, spinach, and mushroom pizza in a cast iron pan.

Why You’ll Love Pizza in a Cast Iron Skillet

The vessel in which you cook your pizza makes all the difference. And though we love our usual thinner pan pizzas, going the cast iron skillet route offers a nice thick and chewy crust which is a nice change of pace every once in a while. Not to mention, you get that nice rustic charm from cast iron cooking.

Why Cast Iron Works So Well for Pizza

A cast iron pan works really well for conducting heat, so your pizza gets an even cook. The bottom crust gets a head start on the hot pan when you transfer the dough to fit it, so the chances of being surprised with an undercooked bottom and doughy center despite the golden top crust are much less likely. Instead, you get a nice golden brown crisp all around!

Quick Tip

If your pizza bottom hasn’t browned enough when you take it out of the oven, simply pop it back onto the stovetop over medium heat and let it cook a bit more until the bottom is a nice deep golden brown.

Ingredient Basics & Swaps

Ingredients for cast iron pizza on a dark grey background.
  • Pizza dough. We use our simple one-hour pizza dough, but if you have your own trusty dough recipe, you could use that. You could also pick up some fresh dough from your local bakery.
  • Cornmeal & flour. These help prevent the dough from sticking to the pan. Additionally, the flour helps with moisture.
  • Olive oil. I like brushing my crust with olive oil before popping it into the oven. This encourages a nice golden crust. Sprinkling a bit of garlic salt over the oiled up crust is a total flavor bomb, and if you really want to zhuzh things up, you could brush some watered down honey over the crust right after it comes out of the oven. (Honey on pizza is delicious—have trust in me.)
  • Marinara. Unless you’re making a white pizza, you’ll want to have some nice marinara on hand. Jarred or homemade works. Whatever you love best!
  • Cheese. Mozzarella never fails us. You could also add some provolone, gruyere, or whatever you fancy.
  • Toppings. This part is completely up to you! Pizza is such a personal thing, so dress it your way.

Tips for Making the Best Cast Iron Pizza

  1. Prepare your ingredients ahead of time! Once you transfer that dough to the skillet and it starts to bubble, you’ll want to work quickly.
  2. Preheat your oven to its hottest temperature. Most ovens will go up to 525-550º F. You want your oven HOT, and in my experience, 550º F has been the sweet spot. Ovens may vary, so keep an eye on it.
  3. Preheat your cast iron pan on the stovetop. Once the pan is super hot—but not quite smoking—you can sprinkle the cornmeal and flour over the bottom, then transfer your dough into it. While you’re working and shaping the dough into the pan and adding your toppings, the bottom crust will get a head start on cooking. We want this! It prevents an undercooked doughy center.
  4. Choose your pan wisely. The smaller the pan, the thicker the crust. If thick crust is your jam, go for a 9″ cast iron skillet. If you like a thinner crust, like me, use a larger pan like a 12″.
Fresh pizza dough worked out into a circle on a floured cutting board.
Cast iron pan with flour and cornmeal sprinkled into it.
A hand working the dough into the cast iron skillet.
Uncooked cast iron pizza with toppings, olive oil being brushed onto the crust.
Cooked pizza in a cast iron skillet.

What to Serve With Cast Iron Pizza

  • A classic combination in our house is pizza and wings, which makes these perfectly crisp Air Fryer Buffalo Wings the perfect pairing.
  • Looking for the best side salad to serve with pizza? This one was literally made just for that.
  • And for crust dipping, try my dill pickle buttermilk Ranch or my homemade Caesar dressing!

Storage, Freezing, & Reheating

  1. You can store leftovers in the fridge in an airtight container, or wrapped tightly in aluminum foil, for up to 4-5 days.
  2. To freeze, let the pizza cool completely. Cut into slices, then individually wrap them in plastic wrap, then aluminum foil. You can store several of the wrapped slices in zip top gallon bags, then pop them in the freezer for up to 2 months.
  3. To reheat, you can either pop them in the microwave and reheat in 25-30 second increments until warmed through, or reheat them in a toaster oven or air fryer in 1-2 minute increments until warmed through.

Have You Made This Recipe?

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More Awesome Must-Make Pizza Recipes

Pizza in cast iron skillet.

Easy Cast Iron Pizza

This deliciously crispy Easy Cast Iron Pizza will take your homemade pizza night to a whole new level—and it's ready in less than 30!
5 from 33 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 8 slices
Author: Dana Sandonato

Equipment

Ingredients

  • 1 lb fresh pizza dough Homemade or store-bought
  • 2 TBSP olive oil
  • 1 tsp flour, give or take, for sprinkling
  • 1 tsp cornmeal, give or take, for sprinkling
  • 1 cup marinara
  • 2 cups shredded mozzarella
  • Whatever toppings you'd like!

Hot honey crust glaze

  • 1 TBSP raw honey, optional
  • Chili flakes (optional)
  • Splash of water

Instructions

  • Preheat your oven to 550º F or as hot as it will go. (Don't broil the pizza or it'll burn.)
  • Prepare all of your ingredients and toppings so they're ready to go.
  • Heat the cast iron skillet over medium-high heat. You want it to be really hot, but not to the point where it's smoking.
  • While the skillet gets hot, stretch your dough out onto a lightly floured surface and work it into a flat round—big enough to fill the bottom of your cast iron skillet.
  • When the pan is really hot, sprinkle a bit of flour and cornmeal over the center, then transfer the dough into the pan. (Watch your fingers!)
  • Gently push the sides of the dough up the sides of the skillet for your crust. Make sure your dough is evenly distributed over the pan and that there are no thinning spots in the middle.
  • Brush some olive oil over all of the dough with a basting brush. Let the pizza cook on the burner until the center starts to bubble slightly. There's no set time here, it depends on your stovetop, the heat, and the size of your skillet. So stay close by and watch the dough. This usually takes a few minutes, give or take.
  • Once the dough starts to bubble up a bit in the center, spoon some sauce onto the dough, spreading it out evenly. Evenly sprinkle cheese over the pizza, and then add your toppings.
  • Pop the pizza into the oven for about 10-15 minutes, or until the cheese is all melted, bubbling, and golden. Your crust should be nice and golden, too.
  • In the meantime, if you'd like to jazz things up, mix some honey, chilis, and a splash of water in a small bowl. Stir it well with a basting brush until the honey has thinned. When the pizza is done, take it out of the oven and brush the spicy honey over the crust immediately. This will add a sweet veneer over the crust.
  • Let the pizza sit for a few minutes before cutting into it, then enjoy!

Notes

Be sure to check the post above for serving ideas and storage tips!