Cast iron pan pizza is a delicious, accessible alternative to pies made on a steel or in a specialized pizza pan. This version uses our classic New York–style pizza dough with drained plum tomatoes, shredded low‑moisture mozzarella from a block, and grated Pecorino Romano. Because it’s baked in a cast iron skillet, the pizza easily supports extra toppings if you want to add pepperoni, mushrooms, olives, sausage, or anchovies.
This pan pizza is an easier alternative to a traditional New York round pie, which we often bake on a pizza steel. It uses the same cold‑fermented dough for great flavor but avoids the stretching and launching required for a classic thin‑crust pie.
The deep sides of a cast iron pan make this style especially forgiving: a simple cheese pizza with fresh basil is fantastic, and the high edges help keep heavier toppings from spilling over. Serve it with garlic knots and a green salad for a satisfying meal.
Recipe Ingredients
Ingredients are shown in the photo below. Notes in the list will help with substitutions and preparation.
- Pizza dough. Follow the recipe below for homemade dough, or substitute store‑bought. Use about 24 ounces of dough for this recipe.
- Mozzarella. Low‑moisture mozzarella from a block is recommended for the best melt and texture.
- Tomatoes. Crushed plum tomatoes or whole plum tomatoes pulsed in a blender both work—be sure to drain excess liquid before using.
- Oregano. Dried Sicilian oregano is recommended for its robust flavor.
See the recipe card for full ingredient quantities and details.
How to make cast iron pizza
First, make the dough
Each number corresponds to the steps you’ll follow.
- Combine 9 ounces (260 g) cool water in a large mixing bowl. In a separate bowl whisk together 3 1/4 cups (406 g) bread flour, 1/2 teaspoon (2 g) instant yeast, 1 1/2 teaspoons (8 g) fine sea salt, and 1 teaspoon (4 g) sugar.
- Add the dry mix to the water gradually, stirring until a rough, dry mass forms.
- Pour 1 tablespoon (14 g) olive oil over the dough, mix to incorporate and scrape any dough from the bowl. Transfer the shaggy dough to a work surface and knead for 5–7 minutes. If it’s too sticky, cover with an inverted bowl and rest for 30 minutes before resuming.
- After kneading, let the dough rest covered for 30–40 minutes, then form a smooth ball by pulling the dough toward its end repeatedly and sealing the seam. Place the dough seam‑side down in an oiled bowl, cover tightly, and refrigerate at least 12 hours, preferably 24 hours for best flavor.
The next day, make the pizza
- Remove the dough from the refrigerator about 30 minutes before using so it warms slightly and is easier to press into the pan.
- Coat the bottom of a 12‑inch cast iron pan with 1/4 cup olive oil.
- Place the dough in the pan and use your fingertips to press it toward the edges. It may take a couple of tries; cover with plastic wrap and let the dough relax and warm. After about two hours it should have filled the pan. If needed, press it into the edges again. Preheat the oven to 550°F (use the middle rack).
- Prepare the toppings: mince 2 cloves garlic and mix with 2 tablespoons olive oil; drain 12 ounces crushed plum tomatoes and reserve about 1 1/2 cups, then stir in 1/2 teaspoon kosher salt; shred roughly 10 ounces low‑moisture mozzarella and grate 2 tablespoons Pecorino Romano.
- Remove the plastic from the pan, press the dough to the edges if needed, then spread the tomato sauce to the edge or leave a bit of rim—the skillet crust is forgiving either way. Top with shredded mozzarella and drizzle the garlic oil evenly over the cheese.
- Bake for 14 minutes, then remove and sprinkle with Pecorino and 1 teaspoon Sicilian oregano. Return to the oven for 1–2 more minutes.
- Check the bottom of the pizza with a spatula. If it needs more browning, carefully place the pan over medium heat on the stovetop and cook briefly until the crust reaches your preferred color—check frequently to avoid burning.
- Let the pizza rest for 5 minutes before slicing. Enjoy!
Top tips
- Pan size. A 12‑inch pan yields a thick pizza; using a 14‑inch pan will make a thinner pie and shorten bake time to about 12–14 minutes. If you use a larger pan, plan on slightly more sauce and cheese.
- Cold fermentation. Refrigerate the dough at least 12 hours and up to 72 hours for improved flavor and texture.
- Stand mixer. You can make the dough in a stand mixer—knead on low for about 5–7 minutes before shaping and refrigerating.
- Toppings. The high sides of a cast iron skillet help contain toppings, so feel free to load it up as desired.
- Browning the bottom. If the bottom isn’t as browned as you like after baking, crisp it on the stovetop over medium heat. The pan will be very hot—use caution and check frequently.
More awesome pizza recipes
If you enjoy this cast iron pan pizza, try other styles such as New York Sicilian pizza, Grandma pizza, or French bread pizza for more variety.
- New York Sicilian pizza
- Grandma pizza
- French bread pizza
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Cast Iron Pan Pizza
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Ingredients
For the dough
- 3 1/4 cups (406 grams) bread flour
- 1/2 teaspoon (2 grams) instant yeast
- 1 1/2 teaspoons (8 grams) fine sea salt
- 1 teaspoon (4 grams) sugar
- 9 ounces (260 grams) cool water
- 1 tablespoon (14 grams) olive oil
For the cast iron pizza
- ~24 ounce dough ball (from above)
- 12 ounces crushed plum tomatoes, drained
- 10 ounces low‑moisture block mozzarella, shredded
- 2 tablespoons Pecorino Romano, grated
- 6 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1 teaspoon Sicilian oregano
Instructions
For the dough
- Place the water in a large bowl. Whisk the dry ingredients together in a separate bowl, then add them to the water a bit at a time, mixing until a rough mass forms.
- Pour the oil over the dough, mix to incorporate, transfer to a work surface, and knead 5–7 minutes. If sticky, cover and rest 30 minutes before finishing kneading.
- Let the dough rest covered for 30–40 minutes, then form into a smooth ball. Place seam‑side down in an oiled bowl, cover tightly, and refrigerate at least 12 hours, preferably 24.
For the cast iron pizza
- Coat a 12‑inch cast iron pan with 1/4 cup olive oil. Place the dough in the pan and press toward the edges. Cover and let warm; after about 2 hours it should fill the pan.
- Preheat the oven to 550°F and place a rack in the middle. Drain the tomatoes and reserve about 1 1/2 cups; season with 1/2 teaspoon kosher salt. Mix the minced garlic with 2 tablespoons olive oil.
- Remove the plastic, press the dough to the edges if needed, spread the sauce, top with mozzarella, and drizzle the garlic oil over the cheese.
- Bake 14 minutes, remove and scatter Pecorino and oregano, then return to the oven 1–2 minutes more.
- If the bottom needs more color, carefully brown it over medium heat on the stovetop. Let the pizza rest 5 minutes before slicing.
Notes
- Using different pan sizes changes thickness and cook time: a 12‑inch pan yields a thick pie, while a 14‑inch pan makes a thinner pizza that cooks faster and needs slightly more sauce and cheese.
- Dough can be cold fermented from 12 up to 72 hours for varying flavor.
- Make the dough in a stand mixer on low speed for 5–7 minutes if preferred.
- Cook time depends on oven temperature but is typically 15–18 minutes total.
- Store leftovers up to 3 days and reheat at 350°F on a parchment‑lined sheet for about 10 minutes.
Baker’s percentages: 64% hydration, 0.4% yeast, 2% salt, 3.4% oil, 1.2% sugar
Nutrition
Nutrition information is an approximation.