I am excited to share my Cast Iron Pizza Recipe. I blend active dry yeast, olive oil, and a touch of sugar with flour and water to create a lively dough. Topped with pizza sauce, generous mozzarella, and your favorite extras like pepperoni or mushrooms, this recipe brings classic ingredients together for a delightful meal.

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I gotta say this cast iron pizza recipe is a game changer for me. I love how simple it is to throw together a dough using 1 packet of active dry yeast mixed with 1 tsp sugar and 1 cup warm water (about 110°F).

Then I stir in 3 cups of all-purpose flour, 1 tsp salt, and 1 tbsp olive oil to form a dough that’s both soft and strong enough to hold up in a skillet. Once it’s set in my favorite cast iron skillet, I layer on 1/2 cup of pizza sauce and 2 cups of shredded mozzarella cheese.

I sometimes toss in some pepperoni or a few sliced mushrooms and diced bell peppers for extra flavor. It may sound basic, but this easy cast iron pizza really turns out amazing every time.

Trust me when I say its one of the best pizzas you can whip up, letting you experiment with any toppings on hand.

Why I Like this Recipe

I love this recipe because i can toss in any toppings i have on hand, making it super flexible and fun to experiment with.
I really dig the way the dough rises, then bakes up with that crispy bottom and soft, chewy top – it makes every bite feel homemade.
Making this pizza is a blast, too, especially when i get my hands dirty kneading the dough and watching it transform in the skillet.
Plus, the mix of tangy pizza sauce and gooey mozzarella is just the perfect comfort food combo that always hits the spot for me.

Ingredients

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Active dry yeast: a living culture that ferment sugars and gives dough its airy texture.
Sugar: a sweetener that kickstarts yeast action and balances tang in sauce.
All-purpose flour: a carbohydrate-rich base providing structure and chewiness in every bite.
Olive oil: a healthy fat that enriches flavor and keeps the crust moist.
Pizza sauce: a tangy, vitamin-filled blend that brings depth and brightness.
Mozzarella cheese: a protein-packed, melty topping that creates a rich, satisfying bite.
Optional herbs: dried oregano or basil add aromatic, slightly bitter notes enhancing overall flavor.
Warm water: around 110°F activates yeast quickly for proper dough rising and flavor.

Ingredient Quantities

1 packet (2 1/4 tsp) active dry yeast

1 tsp sugar

1 cup warm water (about 110°F)

3 cups all-purpose flour

1 tsp salt

1 tbsp olive oil (plus a bit extra for greasing the skillet)

1/2 cup pizza sauce

2 cups shredded mozzarella cheese

Optional toppings like pepperoni, sliced mushrooms, diced bell peppers, or onions (use whatever you have on hand)

Optional pinch of dried oregano or basil for extra flavor

How to Make this

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1. In a mixing bowl, stir together the yeast, sugar and warm water. Let it sit for about 5 minutes until it gets foamy.

2. Add 3 cups of flour, 1 tsp salt and 1 tbsp olive oil (plus extra for greasing the skillet) to the yeast mixture. Mix until a dough forms.

3. Knead the dough on a lightly floured surface for about 5 to 8 minutes until it becomes smooth and elastic.

4. Put the dough back in the bowl, cover it with a cloth and let it rest in a warm place for around 1 hour or until it has doubled in size.

5. Once risen, push the dough out onto your working surface and shape it to fit your cast iron skillet (size of your choice) by stretching it out gently with your hands.

6. Preheat your oven to 450°F. Grease your cast iron skillet with a bit of olive oil if you haven’t already done so.

7. Transfer the dough into the skillet, pressing it to cover the bottom evenly.

8. Spoon 1/2 cup pizza sauce onto the dough and spread it out evenly.

9. Top the sauce with 2 cups shredded mozzarella cheese and add any other toppings that you have like pepperoni, sliced mushrooms, diced bell peppers, or onions. Sprinkle a pinch of dried oregano or basil for extra flavor.

10. Bake in the preheated oven for about 15 to 20 minutes until the crust turns golden and the cheese is bubbly and slightly browned. Let it cool for a few minutes then slice and enjoy your homemade cast iron pizza!

Equipment Needed

1. Mixing bowl for combining yeast, water, sugar, flour, and other ingredients
2. Measuring cups and spoons for accurately measuring the yeast, water, spices, and other ingredients
3. A wooden spoon or whisk to stir the yeast mixture and blend the ingredients
4. A lightly floured countertop or board for kneading and shaping the dough
5. A clean kitchen towel or cloth to cover the bowl while the dough rises
6. Cast iron skillet to shape the pizza and bake it
7. Oven mitts for safely handling the hot cast iron skillet from the oven
8. A pizza cutter or sharp knife for slicing the pizza once it’s baked

FAQ

Q: What if my dough doesnt rise enough?

Sometimes the yeast isnt active enough. Make sure your water is around 110°F and the yeast is fresh. If it still doesnt work, try letting the dough sit a bit longer in a warm spot.

Q: Can I use a different type of flour?

Sure, but using all-purpose flour gives the best texture for cast iron pizza. Using bread flour might give you a chewier crust, while whole wheat flour can make it denser.

Q: How do I get a crispy crust?

Preheat your cast iron skillet in the oven, and make sure its well-greased. Also, dont overload with too many toppings, as that can make the crust soggy.

Q: Can i add extra toppings or change the sauce?

Totally, feel free to experiment. You can add pepperoni, mushrooms, or even try a different sauce. Just keep in mind that extra moisture from veggies might require a bit longer cook time.

Q: What oven temperature should i use?

Preheat your oven to 450°F and bake the pizza for about 12-15 minutes. Oven temps can vary so keep an eye on it to get the perfect crisp.

BEST Cast Iron Pizza Recipe Substitutions and Variations

If you run out of active dry yeast, you could use instant yeast but use a little less than 2 1/4 tsp, about 1 3/4 tsp will do
You can swap all-purpose flour with bread flour or even mix half bread and half whole wheat if you like a denser dough
Not fond of olive oil? Use canola oil or vegetable oil instead though it might alter the richness a bit
If youre out of pizza sauce, marinara or even crushed tomatoes seasoned with garlic and herbs works fine

Pro Tips

1. Make sure your water is really just the right temperature. If it’s too hot, the yeast might die, and if its too cold, the dough wont rise as well. Test it by feeling it on your wrist, it should feel comfortably warm.

2. When kneading the dough, dont rush it. Spending those extra few minutes really helps to develop the gluten, which gives your crust that nice chewy texture. Trust me, a little extra work here pays off later when you bite into a perfect slice.

3. Let the dough rest undisturbed in a warm spot. Even if you feel impatient and want to start, the long rise allows all the flavors to develop and helps the dough achieve a better texture when baked in the skillet.

4. Be careful with the toppings. Adding too many can make the pizza soggy and stop your crust from crisping up properly in the oven. Sometimes, keeping it a bit simple really lets the flavors shine.

BEST Cast Iron Pizza Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

280

kcal

Equipment: 1. Mixing bowl for combining yeast, water, sugar, flour, and other ingredients
2. Measuring cups and spoons for accurately measuring the yeast, water, spices, and other ingredients
3. A wooden spoon or whisk to stir the yeast mixture and blend the ingredients
4. A lightly floured countertop or board for kneading and shaping the dough
5. A clean kitchen towel or cloth to cover the bowl while the dough rises
6. Cast iron skillet to shape the pizza and bake it
7. Oven mitts for safely handling the hot cast iron skillet from the oven
8. A pizza cutter or sharp knife for slicing the pizza once it’s baked

Ingredients

1 packet (2 1/4 tsp) active dry yeast
1 tsp sugar
1 cup warm water (about 110°F)
3 cups all-purpose flour
1 tsp salt
1 tbsp olive oil (plus a bit extra for greasing the skillet)
1/2 cup pizza sauce
2 cups shredded mozzarella cheese
Optional toppings like pepperoni, sliced mushrooms, diced bell peppers, or onions (use whatever you have on hand)
Optional pinch of dried oregano or basil for extra flavor

Directions

In a mixing bowl, stir together the yeast, sugar and warm water. Let it sit for about 5 minutes until it gets foamy.
Add 3 cups of flour, 1 tsp salt and 1 tbsp olive oil (plus extra for greasing the skillet) to the yeast mixture. Mix until a dough forms.
Knead the dough on a lightly floured surface for about 5 to 8 minutes until it becomes smooth and elastic.
Put the dough back in the bowl, cover it with a cloth and let it rest in a warm place for around 1 hour or until it has doubled in size.
Once risen, push the dough out onto your working surface and shape it to fit your cast iron skillet (size of your choice) by stretching it out gently with your hands.
Preheat your oven to 450°F. Grease your cast iron skillet with a bit of olive oil if you haven’t already done so.
Transfer the dough into the skillet, pressing it to cover the bottom evenly.
Spoon 1/2 cup pizza sauce onto the dough and spread it out evenly.
Top the sauce with 2 cups shredded mozzarella cheese and add any other toppings that you have like pepperoni, sliced mushrooms, diced bell peppers, or onions. Sprinkle a pinch of dried oregano or basil for extra flavor.
Bake in the preheated oven for about 15 to 20 minutes until the crust turns golden and the cheese is bubbly and slightly browned. Let it cool for a few minutes then slice and enjoy your homemade cast iron pizza!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.