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Three 10-inch cast iron skillets on a stovetop, each holding a freshly baked, thick-crust pan pizza loaded with caramelized cheese and pepperoni.

Crispy Cheesy Cast Iron Pan Pizza

A wildly delicious, thick-crust pan pizza baked in a cast iron skillet. Features a crispy, fried bottom and a perfectly caramelized cheese edge.
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Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups 240g Unbleached All-Purpose Flour
  • 3/4 tsp table salt
  • 1/2 tsp instant yeast or active dry yeast
  • 3/4 cup 170g lukewarm water
  • 2 1/2 tbsp olive oil divided
  • 6 oz 170g mozzarella cheese (grated)
  • 1/3 to 1/2 cup pizza sauce
  • Hard cheeses fresh herbs, or pepperoni (optional)

Equipment

  • 10-inch or 11-inch cast iron skillet
  • Mixing bowls
  • Kitchen shears or pizza cutter
  • Wire cooling rack

Method
 

  1. Mix the flour, salt, yeast, water, and 1 tbsp olive oil in a bowl until a sticky dough forms.
  2. Rest for 5 minutes. Perform a set of 4 folds (stretch the dough over itself 4 times). Repeat this folding process 3 more times, resting 5 minutes between each set.
  3. Cover and rest for 40 minutes at room temperature, then refrigerate for 12 to 72 hours.
  4. Pour 1.5 tbsp olive oil into a 10-inch cast iron skillet, coating the bottom and sides.
  5. Place the dough in the pan, coat in oil, and press toward the edges. (Rest 15 mins and repeat if the dough shrinks back).
  6. Cover and let rise at room temperature for 2 hours until pillowy.
  7. Preheat oven to 450°F (230°C).
  8. Sprinkle 3/4 of the mozzarella completely to the edges of the dough. Dollop sauce over the cheese, then top with remaining cheese and desired toppings.
  9. Bake on the bottom rack for 18-20 minutes until the edges are dark and caramelized.
  10. Run a knife around the edge, remove the pizza to a cooling rack immediately, slice, and serve.

Notes

Scaling: Double the ingredients perfectly to make two 10-inch pizzas in separate skillets.
Cheese Barrier: Always place the primary layer of cheese directly on the raw dough to prevent the sauce from making the crust soggy.