Easy Cast Iron Skillet Pizza

Quick Info

Prep: 20m | Cook: 25m | Servings: 4

🛒 Ingredients

Pizza Dough

• 2 3/4 cups (375g) bread flour
• 3/4 tsp (6g) kosher salt
• 1 tsp (3g) active dry yeast
• 2 tbsp (25g) olive oil (plus extra for the skillet)
• 1 cup + 1 tbsp (245g) water, room temperature

Toppings & Cheeses

• 1 cup shredded whole milk low-moisture mozzarella cheese
• 1/2 cup shredded fontina cheese
• 1/2 cup shredded provolone cheese
• 2 oz pepperoni slices (natural casings preferred)
• 2 spicy Italian sausage links (casings removed, cooked and crumbled)
• Freshly grated parmesan cheese (for finishing)
• Dried oregano (for topping, optional)

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🍳 Equipment

• 12 to 13-inch cast iron skillet (or round cake pan)
• Stand mixer with dough hook attachment
• Box grater
• Pizza cutter
• Small saucepan

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📋 Instructions

1. Make Dough: In a stand mixer fitted with a dough hook, combine bread flour, kosher salt, and active dry yeast. Add water and 2 tbsp olive oil; mix until smooth, elastic, and combined (about 3–5 minutes).
2. Transfer dough to a lightly greased bowl, cover, and let rise at room temperature for 6–8 hours until bubbly and doubled.
3. Make Sauce: In a small saucepan over medium heat, sauté minced garlic, oregano, and crushed red pepper in olive oil for 1 minute until fragrant. Stir in crushed tomatoes and sugar. Simmer for about 15 minutes until thickened and darkened. Season with salt and pepper, then let cool.
4. Prep Skillet & Stretch Dough: Drizzle 2 tbsp olive oil across the bottom of a 12–13 inch cast iron skillet. Place dough into the pan and gently dimple/stretch it with oiled fingers toward the edges. (If dough snaps back, rest for 5 minutes and stretch again).
5. Preheat oven to 500°F (260°C).
6. Assemble: Toss mozzarella, fontina, and provolone together in a bowl. Spread cooled tomato sauce evenly over the dough all the way to the edges. Scatter cheese mixture, then layer pepperoni, crumbled cooked sausage, and a pinch of dried oregano.
7. Bake: Bake at 500°F for 20–25 minutes until the cheese is bubbling/browned and the bottom crust is deep golden brown and crispy when lifted with a spatula.
8. Let cool in the pan for 5 minutes, transfer to a cutting board, sprinkle with fresh parmesan, slice, and serve.

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💡 Notes & Variations

• Whole milk, low-moisture block mozzarella yields maximum melt without making the crust soggy.
• Starting with bread flour provides the gluten strength needed for a thick, airy interior and crispy base.

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