Skillet Pizza

This is the cast iron pizza recipe to keep on repeat. Crisp bottom, bubbling cheese, chewy crust. All in one skillet.

Pizza at home can be hit or miss. The crust burns before the cheese melts. The middle is doughy while the edges go dry. Most ovens just don’t have the heat for a good bake. But one tool changes that.

A cast iron skillet takes the guesswork out. It heats evenly, holds temperature, and gives you that signature crispy base. Add olive oil and the dough does a shallow fry on the bottom while the oven finishes the top. You don’t need pizza stones or special trays. Just dough, sauce, cheese, and a good pan.

This skillet pizza nails the balance. The bottom gets golden and crackly. The middle stays soft and chewy. The edge bubbles up and catches the light.

What You Need

• Pizza dough (12 to 16 ounces)

• Olive oil

• Crushed tomatoes or pizza sauce

• Shredded low-moisture mozzarella

• Parmesan cheese

• Salt and black pepper

• Dried oregano

• Optional toppings: pepperoni, mushrooms, sausage, onions, olives, basil

Let the dough sit at room temperature for 30 to 45 minutes before using. This gives it time to relax and stretch easily.

Cast Iron vs Sheet Pan

Skillet pizza works because of heat control. Cast iron builds and holds heat across the surface. This creates even browning, especially where the dough meets the oil.

Sheet pans cool down quickly and tend to warp. That makes them unreliable for even crusts. With a cast iron pan, you get consistent results every time. Crispy where it counts, tender where it should be.

Step-by-Step: How to Make Skillet Pizza

Preheat the oven
Set it to 475°F. Place a rack in the lower third if possible.

Warm the dough
Take it out of the fridge and let it rest at room temperature. This makes it easier to stretch and less likely to shrink back.

Oil the skillet
Add two tablespoons of olive oil to a 10 or 12-inch cast iron skillet. Tilt the pan so the bottom and sides are coated.

Shape the dough
Place the dough in the skillet. Press it out with your fingertips until it covers the base. If it resists, let it rest five more minutes and try again.

Add the toppings
Spread a thin layer of sauce over the dough. Add cheese, then any toppings you like. Finish with Parmesan and a pinch of oregano.

Start it on the stove
Place the skillet over medium heat for three minutes. This starts crisping the bottom before it goes in the oven.

Bake the pizza
Transfer the skillet to the oven. Bake for 12 to 15 minutes, until the cheese bubbles and the crust looks golden at the edges.

Cool and serve
Let the pizza rest in the skillet for three minutes. Run a spatula around the sides, then slide it out and slice.

One Trick for Better Crust

Here’s a simple move that upgrades the bottom crust without adding extra steps.

Before you press in the dough, warm the skillet with olive oil for two to three minutes over medium heat. Once the oil begins to shimmer, remove the pan from the burner and add the dough immediately.

The heat causes the base of the dough to firm up just slightly on contact. It forms a barrier that crisps as it bakes, while the inside stays soft. You end up with a crust that crunches when sliced, but still bends when folded.

That quick skillet heat gives you the contrast that makes pan pizza so satisfying. Try it once, and you’ll never skip it again.

The Best Cast Iron Pizza Toppings 

• Classic pepperoni and red sauce

• Ricotta, mozzarella, garlic, and spinach

• Roasted mushrooms with thyme and a drizzle of olive oil

• Sausage, peppers, and onions

• Fresh tomato slices with mozzarella and torn basil

Every combo benefits from the skillet’s hot edge and sealed-in moisture. Stick to no more than three toppings to keep the crust strong.

What to Serve with Skillet Pizza

• Arugula salad with lemon and shaved Parmesan

• Roasted green beans or garlic broccolini

• Marinara or pesto for dipping crust ends

• A glass of red wine or a cold soda for balance

Skillet pizza stands strong on its own, but these additions bring out its best.

Made in Alva Cookware

This pizza was made in an Alva cast iron skillet. The dough browned evenly, the edges lifted cleanly, and the surface stayed smooth after baking. For cooks who want sharp results without extra gear, Alva gets it right. 

[Explore Alva’s cast iron skillet line built for kitchen-to-table meals]

What Home Cooks Are Doing

• Swapping in sourdough dough for tang
• Laying cheese to the very edge for a lacy, crisp ring
• Trying crushed fennel seed and chili flake for depth
• Making smaller pizzas in 8-inch skillets for personal servings
• Pressing in leftover roasted veggies with white sauce for a twist

Tried something different with your pan pizza? Share your take. There’s more than one right way to get it golden.