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Pan pizza - Image 3

Ultimate Cast Iron Pan Pizza

This pan pizza delivers a thick, crispy-bottomed crust with a chewy interior, topped with rich sauce and perfectly melted cheese. Made in a cast iron skillet, it's faster and more forgiving than traditional pizza dough.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American-Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/4 cups bread flour All-purpose flour works, but bread flour gives superior chew
  • 1 tsp instant yeast or active dry yeast
  • 1 tsp granulated sugar helps feed the yeast
  • 1 tsp fine sea salt
  • 3/4 cup warm water about 105-110°F (41-43°C)
  • 2 tbsp olive oil plus more for the pan
  • 1/2 cup pizza sauce or high-quality marinara
  • 8 oz low-moisture mozzarella cheese shredded from a block, not pre-shredded
  • 2 oz pepperoni slices optional
  • 1 tbsp grated Parmesan cheese for finishing

Equipment

  • 10-inch cast iron skillet
  • Large mixing bowl
  • Wooden spoon or spatula
  • Oven mitts
  • Pizza cutter

Method
 

  1. In a large bowl, whisk together the bread flour, instant yeast, sugar, and salt. Make a well in the center and pour in the warm water and 2 tablespoons of olive oil. Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface.
  2. Knead the dough for 5-7 minutes by hand until it becomes smooth and elastic. It should pass the windowpane test: gently stretch a small piece; if you can see light through it without tearing, it's ready. Place in a lightly oiled bowl, cover, and let rest for 10 minutes.
  3. Pour 2 tablespoons of olive oil into a 10-inch cast iron skillet, coating the bottom and sides. Place the rested dough in the center and gently press it outwards with your fingertips until it mostly covers the bottom. Don't worry if it doesn't reach the edges yet. Cover and let rise for 20 minutes.
  4. Preheat your oven to 500°F (260°C). After the dough has risen, use your fingers to press it all the way to the edges of the skillet. It should be an even layer. Spread the pizza sauce evenly over the dough, leaving a 1/2-inch border. Top with the shredded mozzarella and pepperoni.
  5. Bake on the middle rack for 12-14 minutes, until the crust is deep golden brown and the cheese is bubbly and slightly spotted. Trust me, the high heat is key for that signature crispy bottom. Remove from the oven and immediately sprinkle with grated Parmesan.

Notes

Chef's Tips:
• Let the pizza rest in the hot skillet for 2 minutes after baking for easier removal.
• Don't overload with toppings; a wet center will prevent the crust from crisping.
• Serve with crushed red pepper flakes and fresh basil.
Food Safety:
• Ensure pizza reaches an internal temperature of 165°F (74°C) for food safety
• Allow pizza to cool for 5 minutes before slicing to prevent burns