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Cast Iron Skillet Pizza
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Cast Iron Skillet Pizza

Easy Cast Iron Skillet Vegetarian Pizza with how-to's for homemade pizza dough and sauce. Both dough and sauce can be prepped ahead and put into the skillet later for a quick dinner. NOTE: The dough recipe makes two pizza crusts.
Course Dinner, Lunch
Keyword Pizza, Vegetarian
Total Time 1 hour 30 minutes
Servings 4

Equipment

  • Cast Iron Skillet

Ingredients

Dough Ingredients (For 2 Pizza Crusts)

  • 3 cups all-purpose flour or bread flour Tip: All-purpose flour will give you a chewier crust. Bread flour will give you a much crisper crust.
  • 1 cup slightly warm water (110°-112°) not too hot or yeast will die and the dough will not rise
  • 2¼ tsp active dry yeast equal to 1 packet of yeast
  • 2 Tbsp olive oil, plus a little extra for sides of bowl and dough.
  • 1 tsp sugar
  • 1 Tbsp Kosher salt

Pizza Sauce Ingredients (If homemade sauce isn't your thing, just grab a jar of pre-made from the grocery store)

  • 1 14 oz can whole or diced tomatoes San Marzanos are the best for pzza sauce
  • 4 cloves garlic, minced
  • 2 Tbsp olive oil
  • 1½ tsp balsamic vinegar
  • 1 tsp salt
  • fresh ground black pepper

Pizza Toppings

  • 4 ounces mozzarella cheese, grated use more or less to your own liking
  • 2 ounces gouda, grated
  • 2 ounces parmesan cheese, grated
  • Veggie and herbs and stuff you like Use your favorite veggies and toppings. You know what to do here.

Instructions

Basic Pizza Dough Recipe

  • Pour slightly warm, 110° water into the bowl of a mixer fitted with a dough hook and sprinkle with yeast. Let stand until foamy, about 5 minutes. Be sure the water is not too hot or your yeast will die and the dough will not rise.
  • Add the sugar, oil, and salt into yeast mixture.
  • With the mixer on low, add the flour, in cupfuls, and mix until dough forms a ball. Transfer dough ball to oiled bowl and brush top with more olive oil. Cover bowl with a clean towel and set aside in a warm spot for about an hour. When you take a peek in an hour, the dough should have doubled in size.

Basic Pizza Sauce Recipe (if using)

  • Prep the toppings and make the pizza sauce while dough is rising.
  • Blend tomatoes, garlic, olive oil, balsamic vinegar, salt and pepper together in a blender or food processor till blended.
  • Sauce can be used immediately and remainder saved in the refrigerator for up to 5 days. Sauce can be frozen for 3 months.

Making the Pizza

  • Pre-heat oven to 450°
  • Sprinkle bottom of cast iron skillet with a pinch of fine ground corn meal or rice flour.
  • Place the dough on a floured work surface and cut it in half. If you are making 2 crusts, place both pieces on a floured work surface, cover with a tea towel and let rest for about 10 minutes. After 10 minutes, keep one dough covered (if using) and gently knead the other dough for about 4 minutes until smooth. If making 2 crusts, repeat with second ball of dough.
    (NOTE: If you are making only one crust, wrap the other piece in plastic and store in the fridge for up to 5 days. Freeze in a freezer bag for up to 3 months.)
  • After kneading, roll out dough ball to the size of your skillet. Approximately a 12-inch round.
  • In one decisive action, lift dough like a boss and lay it into the skillet. Gently press it to the bottom of the skillet and push just a little way up the sides of skillet.
  • Brush the dough with olive oil.
  • Spread homemade pizza sauce (if using) or store bought sauce onto the dough in the skillet.
  • Sprinkle the cheese on top of the sauce.
  • Add toppings.
  • Drizzle a tiny bit of olive oil around the edge of the pizza so that it seeps in between the dough and the sides of the skillet. This gives crust a crispy golden crunch and helps it come out of the pan easier.
  • Bake pizza in the oven for 15 minutes or until golden brown.