There’s something magical about homemade pizza—especially when it’s baked in a sizzling hot cast iron pan.
This Cast Iron Pan Pizza recipe gives you a thick, golden crust that’s perfectly crisp on the outside, soft and chewy inside, topped with a rich tomato sauce, gooey mozzarella, and pepperoni slices.
It’s like pizzeria-style deep dish, made effortlessly at home.
Why You’ll Love This Recipe
Crispy, chewy crust – Cast iron gives the dough that unbeatable golden edge.
Easy homemade dough – Simple ingredients and no fancy tools required.
Bold flavor in every bite – Herby tomato sauce, melty cheese, and buttery crust seasoning.
Flexible toppings – Start with pepperoni or load it with your faves.
Pan-to-table convenience – Bake and serve in one pan, no mess.
Pizzeria quality, made at home – Tastes like your favorite deep-dish pie!
Ingredient Highlights
Pizza Dough
Lukewarm water, yeast, sugar – Activates and feeds the yeast for a fluffy rise.
Flour and milk powder – Create structure and softness in the crust.
Light olive oil – Adds richness and helps with browning.
Pizza Sauce
Tomato sauce + paste – A thick, full-flavored base.
Herbs and garlic – Essential for that classic pizza taste.
Toppings
Mozzarella – Melt-in-your-mouth texture.
Pepperoni – Adds spice and satisfying savoriness.
Parmesan Herb Crust
Butter + herbs + cheese – A final brush-on that takes the crust from good to gourmet.
Tips Before You Start
Let your dough rise fully – This ensures fluff and chew.
Use a cast iron pan – Nothing mimics that crispy crust better.
Don’t overload the sauce – A thin layer keeps the bottom crisp.
Grate your own mozzarella – It melts creamier than pre-shredded.
Brush the crust while it’s hot – That herb butter soaks in beautifully.
How to Make Cast Iron Pan Pizza
Step 1: Make the Dough
In a small bowl, combine lukewarm water, sugar, and yeast.
Let it bloom for 10 minutes until foamy.
Meanwhile, mix flour, milk powder, and kosher salt in a stand mixer.
Add in the bloomed yeast and mix briefly, then slowly stream in olive oil.
Knead for 10 minutes until smooth.
Shape into a ball, spray a large bowl with avocado oil, and place the dough inside.
Cover and let rise for 45 minutes.
Step 2: Make the Sauce
In a saucepan over medium heat, combine tomato sauce and tomato paste.
Stir in garlic powder, oregano, basil, and kosher salt. Cook until warm and thickened, then set aside.
Step 3: Shape and Prep
Preheat oven to 475°F. Divide the risen dough into 3 balls.
Grease a cast iron skillet with olive oil.
Stretch one dough ball into the pan, pressing it up slightly around the edges for a crust.
Spread a thin layer of pizza sauce over the dough.
Sprinkle generously with shredded mozzarella and top with pepperoni.
Step 4: Bake
Bake the pizza for about 13 minutes, or until the edges are golden and the cheese is bubbling.
Step 5: Brush the Crust
While the pizza bakes, mix melted butter with Parmesan, garlic powder, oregano, and basil.
As soon as the pizza comes out of the oven, brush the crust with this mixture.
What to Serve It With
A big green salad – Helps balance out the richness.
Garlic knots or breadsticks – To mop up extra sauce.
Iced tea or beer – Classic pizza-night pairings.
More toppings on the side – Let everyone customize their slice.
Variations & Swaps
Try shredded provolone or a blend of mozzarella and cheddar.
Add sautéed mushrooms, bell peppers, or olives.
Use spicy Italian sausage instead of pepperoni.
Turn it into a white pizza by skipping the tomato sauce and using garlic oil + ricotta.
Make mini pizzas using smaller cast iron pans or a muffin tin!
Storage & Leftovers
Refrigerator: Store in an airtight container for up to 3 days.
Reheat: Best in an oven or toaster oven to crisp the crust again.
Freezing: Freeze individual slices wrapped tightly for up to 1 month.
Tip: Brush crust again after reheating for that just-baked flavor.
FAQs
Can I use store-bought dough?
Yes! If short on time, you can use pre-made pizza dough—just stretch it and follow the rest of the steps.
Why use cast iron?
It conducts heat evenly and creates that signature crispy crust you can’t get from a baking sheet.
Can I make the dough in advance?
Definitely. Store the dough in the fridge after the first rise for up to 24 hours.
What size pan should I use?
A 10 to 12-inch cast iron skillet works best for this recipe.
Do I need to pre-bake the crust?
Nope! The high oven temp cooks everything evenly at once.
How do I keep the pizza from sticking?
Grease your pan well with olive oil before adding the dough.
Can I double the recipe?
Yes! Make a big batch of dough and divide into 6 smaller pizzas.
Final Thoughts
There’s nothing like the smell of bubbling cheese and sizzling crust coming out of the oven—and with this Cast Iron Pan Pizza, you’ll feel like a pizza pro.
It’s hearty, flavorful, and endlessly customizable.
Whether you’re cooking for family movie night or impressing guests with your homemade pizza skills, this recipe delivers every time.
