Food and Drink

Easy Cast Iron Skillet Pizza

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Make pizza at home that tastes just as good (or maybe better?) than delivery! Thanks to a super easy no-rise dough and a screaming-hot cast-iron skillet, your pizza nights just got a whole lot better.

I found this no-rise pizza dough recipe by Jo Cooks and haven’t used any other recipe since.

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Cast Iron Pizza Pinterest pin

My Adjustments

Since I’ve started using this recipe, I have made 2 adjustments:

  • 3 portions of dough instead of 2: In her recipe Jo says to divide the dough in two for 2 pizzas. The first couple of times I made her pizza dough, that’s what I did. However, both times I found that it was too much food for just me and my husband. So, since then, I’ve divided the dough into 3 portions, using 1 portion, saving 1 portion in the fridge for later in the week, and freezing the third portion.
  • Flour: Jo uses 4 cups of all purpose flour in her recipe. White-whole wheat flour has a 1:1 substitution, so I’ve been using 2 cups AP flour and 2 cups white-whole wheat flour.

Why I Love this Recipe

I love this recipe because you can use it right away — there’s no need to let it rise. On the first night I’m making pizza (using the 1st third of the dough) I usually use the dough right away. By the time I’m making pizza with the 2nd or 3rd portion of the dough it’s had a some time to rise in the fridge. Cooking the pizza in a hot cast iron skillet makes the crust perfectly golden brown and crisp.

Tips for Freezing the Pizza Dough and Using it Later

  • Frozen pizza dough will keep well in the freezer for about three months. (Though I’ve kept it for 4-6 months before and it’s still fine. Maybe a little freezer burned, but I didn’t have to throw it out and I didn’t get sick. But caution: do this at your own risk.)
  • To freeze dough: Cover the portion of dough in plastic wrap. (Make sure to label and date it.) Place the dough on a flat surface in the freezer until it’s solid. Then, put the plastic wrapped dough in an airtight zip bag.
  • To defrost dough: Remove the plastic wrapped dough from the zip top bag (unless it’s the only thing in the bag) and place it in the fridge overnight. Then, let dough sit at room temperature for about 20 minutes. Unwrap dough. Stretch and press to fit skillet.

cast iron pan pizza

Easy Cast Iron Skillet Pizza

Tamara, Yarn & Chocolate
Homemade pizza that's just as good (or maybe better?) than delivery thanks to a super easy no-rise dough and a screaming-hot cast-iron skillet.
Prep Time 35 mins
Cook Time 15 mins
Post-Cook Resting Time 10 mins
Total Time 1 hr
Course Dinner, Main
Cuisine Italian
Servings 2 people

Equipment

  • KitchenAid stand mixer with dough hook
  • 12in cast iron skillet
  • 2-cup measuring cup (for liquid with pour spout)
  • 1 tsp measuring spoon
  • ¼ tsp measuring spoon
  • 1 cup measuring cup
  • Digital food thermometer (optional but helpful for making sure the water is at the right temperature before adding the yeast)
  • a few spoons

Ingredients
  

Ingredients for Jo Cooks' Pizza Dough

  • 1 ½ cups water warm (110°F - 112°F)
  • 1 tsp granulated white sugar
  • 2 ¼ tsp active dry yeast (equal to 1 package)
  • 4 cups flour (All AP flour -or- 2 cups AP flour and 2 cups white-whole wheat flour.)
  • 1 tsp salt
  • cup olive oil

Pizza Toppings

  • 3 large spoonfuls pizza sauce (I usually use Don Pepino Pizza Sauce *affiliate link)
  • shredded mozzarella cheese
  • toppings of your choice -- I usually do mushrooms, black olives, and broccoli or baby spinach to add some green.

Instructions
 

If You're Using the Dough Right Away

  • Make the pizza dough recipe by Jo Cooks, but stop after you've added all of the ingredients to your mixer and before you've turned it on.
  • Make sure your oven rack is in the middle of the oven.
  • Turn on your oven as high as it will go. For me that's 550°F.
  • At the same time, preheat your cast iron pan on the stove on a low flame. (You want to slowly heat it up, not shock it.)
  • Continue following the pizza dough recipe by Jo Cooks until you're done.
  • Divide the dough (into 2 or 3 portions) and put what you're not using in the fridge and/or freezer.
  • Turn off the flame under your cast iron pan.
  • Put some olive oil in the cast iron pan and add your pizza dough to it.
  • Roll the dough around in the oil so that it's coated.
  • Use your finger tips to spread the dough around the bottom of the pan. If it's springing back too much, the gluten needs to relax a little. Let it rest 5 minutes and come back to it.
  • Once the dough is spread to the edges to your liking you can either add sauce and topping right away. The beauty of Jo's recipe is that you can use it right away and there's no need to let it rise. But -- if you have time, let it rest in the pan for 10 - 15min.
  • Top with sauce.
  • Turn the flame on under your cast iron pan -- on low.
  • Top the pizza with cheese and toppings of your choice.
  • Turn off the flame under your cast iron pan and transfer the pan to the oven.
  • Cook for 10-15 minutes (depending on how hot your oven gets).
  • Remove the pizza from the oven once the edges look crispy and the cheese is golden brown.
  • Let it sit on the stove for about 5-10 minutes to cool before cutting.
  • Enjoy!

If You're Using Dough That's Been in the Refrigerator

  • Take the cold dough out of the fridge and put it on the counter for 20 minutes (sometimes I'll let it sit for an hour if I'm in the middle of something else) so it can come to room temp.
  • When the 20min are up, start preheating your oven (as high as it'll go).
  • Put your cast iron pan on your stove and turn on a very low flame under it.
  • Put some olive oil in the cast iron pan and add your pizza dough to it.
  • Roll the dough around in the oil so that it's coated and continue with instructions above starting at step #10.
Keyword pizza

As always, I love to hear from you. Did you make this cast iron skillet pizza? Leave a comment below, or find me on Instagram ( @YarnAndChocolate).

Cheers,
[image - Tamara signature]

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