Easy Cast Iron Skillet Pizza (Crispy, Cheesy, Better Than Takeout!)
Make a perfectly crispy cast iron skillet pizza in 30 minutes — no pizza stone needed. Thick, chewy crust, gooey cheese, and caramelized edges every time.
Ingredients
For a 12-inch cast iron skillet:
- 1 tbsp olive oil
- 12 ounces pizza dough (store-bought or homemade), room temperature
- 2 cups shredded low-moisture mozzarella (not fresh — keeps crust crisp)
- ½ cup pizza sauce (store-bought or homemade)
- Toppings of choice (pepperoni, veggies, sausage, etc.)
For a 9-inch skillet version:
- 2 tbsp olive oil
- 10 ounces dough
- 1⅓ cups mozzarella
- ⅓ cup sauce
Instructions
- Preheat the oven. Move one rack to the lowest level and another to the top. Preheat to 450°F (230°C). The bottom rack is where the magic happens — it crisps the crust from the first minute.
- Oil the skillet. Add olive oil and coat the bottom and sides evenly. This step helps caramelize the edges and prevents sticking.
- Shape the dough. Stretch (don’t roll) the dough gently until it fills the bottom of the skillet. Press it into the edges but don’t climb up the sides.
- Add the cheese. Sprinkle mozzarella evenly over the entire surface — right up to the edge. This “edge-to-edge” trick creates that irresistible caramelized rim.
- Add the sauce. Spoon the pizza sauce over the cheese in small dollops, then spread lightly. Layering sauce on top of the cheese keeps the crust from turning soggy.
- Add toppings. Keep it light — too much moisture or weight can soften the center. A modest layer of pepperoni, mushrooms, or peppers works perfectly.
- Bake it. Place the skillet on the bottom rack for 18–20 minutes. Check the crust by gently lifting it with a spatula — it should be golden and crisp.If the top needs extra browning, move the pan to the top rack for 2–3 minutes.
- Cool & slice. Transfer the hot skillet to a wire rack. Run a knife around the edges to loosen, then carefully slide the pizza onto a cutting board. Slice and serve hot.