Cast Iron Pizza
Updated Feb 25, 2026
Homemade Cast Iron Pizza with marinara sauce, low-moisture mozzarella, and fresh basil. Simple skillet pizza with crisp edges.
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making pizza in a cast iron skillet is so fun!
I make cast iron pizza the same way I’d make regular pizza in the oven, I just swap the pizza stone for a cast iron skillet. That one change gives me a thicker crust with crispy edges that I don’t always get on a sheet pan. I use whatever dough I have, add the toppings I’m in the mood for, and this one ends up on repeat pretty often.
What I like about making pizza in a cast-iron skillet is that it gives me that deep-dish feel with crispy edges and a chewy crust, but without going overboard. I’m not piling on layers of cheese. I’m just pressing the usual amount of dough into a smaller pan instead of stretching it thin and wide.
If I want it thinner, I just divide the dough between two skillets instead of one. Same idea, slightly different result, and it still works every time.
Happy Cooking!
– Yumna
Cast Iron Pizza Ingredients
- Pizza Dough: I usually use homemade pizza dough, but store-bought works just as well. Just let it sit out until it’s room temperature. That makes it much easier to press into the skillet without it springing back. If it keeps shrinking, I let it rest for another 10 minutes and try again.
- Olive Oil: One tablespoon goes in the cast iron and one goes over the dough. The oil in the pan is what gives you those crispy edges, so I don’t skip it.
- Salt & Crushed Red Pepper: A light sprinkle directly on the dough before pre-baking adds flavor to the crust itself. If you don’t like heat, skip the red pepper. If you do, you can add a little more.
- Sauce & Cheese: I use a thicker marinara and spread a thin layer. Too much sauce will weigh the crust down. Low-Moisture Mozzarella melts best and doesn’t release extra liquid. If I only have fresh mozzarella, I pat it dry really well and use a little less
- Toppings: I like to use thin-sliced Campari/tomatoes on a vine, a sprinkle of Italian seasoning, and fresh basil at the end. If I’m out of Italian seasoning, I’ll just use dried oregano instead. And if the tomatoes look especially juicy, I’ll remove some of the seeds so the top doesn’t get watery.
How to Make Cast Iron Pizza
Cast Iron Pizza Recipe
Video
Ingredients
- 1 pound pizza dough store-bought room temperature
- 2 tablespoons extra-virgin olive oil divided
- ⅛ teaspoon salt
- ¼ teaspoon crushed red pepper
- ⅓ cup marinara sauce
- ⅔ cup shredded low moisture mozzarella
- Few cherry tomatoes or Campari tomatoes, sliced
- ½ teaspoon Italian seasoning
- Fresh basil for serving
Instructions
- Place a rack in top-most position of the oven; preheat to 475°F. Place dough on a work surface and stretch out to a 10″ round and cover loosely with plastic wrap, while preparing the toppings.
- Drizzle 1 tablespoon oil on a well seasoned cast-iron skillet. Carefully lay dough inside the skillet and use your fingers to help extend dough all the way to the edges. Season with salt and crushed red pepper, and drizzle remaining olive oil on top.
- Place the cast iron skillet in the preheated oven until the crust is lightly golden brown, about 5 minutes.
- Remove skillet from the oven, spread marinara over the entire dough surface. Top with mozzarella cheese, tomatoes and Italian seasoning. Return the skillet to the oven and bake on the top rack until the crust is deeply golden brown around the edges and the cheese is bubbly, about 10 minutes. Let cool for 5 minutes, then garnish with basil and serve.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Thinly slice your toppings. Whatever toppings you add should be thinly sliced because the oven time is only 10 minutes. If you’re using any chicken, beef, or sausage, make sure to cook them completely before adding them on top of the pizza.
- Don’t use flour when shaping the dough or in the bottom of the skillet. The olive oil will make the dough pliable, and keep it from sticking to the pan.
- Use the top rack in your oven. This is the closest at-home replacement for a pizza oven. That direct heat right on the toppings creates perfect pizza dough bubbles.
Recipe Variations
Below are a few different recipe variations you can try when making cast iron skillet pizza. You can really use any toppings, sauces, and cheeses you want. Here are some to get you started!
Chicken Pesto
- ¼ cup pesto (instead of marinara)
- ¾ cup shredded mozzarella
- ¾ cup cooked diced chicken
- 1 small Roma tomato, thinly sliced (optional)
- 2 tablespoons grated parmesan after baking
Spread pesto in a thin layer so it doesn’t overpower the crust.
Buffalo Chicken
- ⅓ cup marinara or light ranch
- ¾ cup shredded mozzarella
- ¾ cup cooked shredded chicken
- 2–3 tablespoons buffalo sauce (tossed with chicken)
- 2 tablespoons sliced green onions
Don’t add extra sauce on top before baking or it can get soggy.
Mediterranean
- ⅓ cup marinara
- ¾ cup mozzarella
- 1 small Roma tomato, sliced
- 2 tablespoons sliced black olives
- 2 tablespoons thinly sliced red onion
- ¼ cup crumbled feta (add during last 5 minutes)
If the tomatoes are juicy, remove some of the seeds first.
Veggie Loaded
- ⅓ cup marinara
- ¾ cup mozzarella
- ¼ cup sautéed mushrooms
- ¼ cup sautéed bell peppers
- 2 tablespoons red onion
- Small handful fresh spinach
I sauté the vegetables first so they don’t release water in the skillet.
BBQ Chicken
- ⅓ cup BBQ sauce (instead of marinara)
- ¾ cup mozzarella
- ¾ cup cooked diced chicken
- 2 tablespoons thinly sliced red onion
- Chopped cilantro after baking
Keep the BBQ layer thin so it doesn’t overpower everything.
White Pizza
- 1 tablespoon olive oil brushed on dough (no marinara)
- ¾ cup mozzarella
- ¼ cup ricotta (small dollops)
- Small handful fresh spinach
- 1 small garlic clove, minced
Add ricotta in small spoonfuls so it doesn’t weigh the center down.
Serving Ideas
- Add a side salad. I love pairing salads and pizza! My go-tos are classic Caesar salad, fresh garden salad, or Greek salad.
- Coke up some protein. Whether you plan to add extra protein as a topping, or on the side, this pizza tastes great with baked chicken breast, grilled shrimp, or air fryer tofu.
- Try a few other Italian classics. For a full-on Italian feast, you can serve your cast iron pizza with pesto pasta, air fryer chicken parmesan, or eggplant parmesan.
FAQs
To cook your pizza, you should use the highest temperature your oven offers, even if that means 550°F. The high heat allows the dough to puff up, creating dough bubbles and a chewy texture while keeping the edges crisp. Don’t set the oven to broil, though, because that will just burn the cheese.
The size doesn’t matter too much and will depend on what you have and what you want to work with. I used a 10″ skillet. Just keep in mind that the larger the skillet is, the thinner the crust will be.
Comments
Only been making my own dough for about a month. Made some calzones and a homemade pizza on a stone, but this was my first cast iron bake and I used your baking instructions. Have to say that I am very happy with the result of my efforts. Thank you for sharing this.
Amazing! So happy you liked the recipe, Brian!! Thanks!
Perfect recipe! Family LOVED IT! We didnโt use the tomatoes but still good! Reminded us of Chicago style deep dish pizza!๐
Aww, thank you!! So glad you loved your family loved the pizza! Yay!!
๐
I have not been able to find anything online about this but why not use the cast iron upside down? Like can you place your pizza on the underside of the pan?
You can totally do that too! I think it’s neater this way so nothing spills over and gives you the edges that can crisp up nicely.
Can you use a pizza cutter on cast iron?
Yup! They’re so tough!
Made a classic cheese pizza with your recipe. It was soo delicious, Iโm actually surprised I was able to make something so good. Why would anyone order pizza when you can make this?!? Soo easy and yummy.
Thanks for all your recipes ?, youโre changing the way we eat! We used to eat out maybe 1-2 times per week but now weโre making meal plans for the week with some your recipes and itโs great!
So glad to hear that! Thanks so much for the positive feedback…I love hearing that you’re cooking more at home and making meal plans for the week. Thanks for sharing!!