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pizza in a cast iron skillet with tomatoes, cheese and fresh basil

Cast Iron Pizza

Amanda
This cast iron pizza recipe is the best for a pizza night at home. Homemade pizza dough bakes in a cast iron skillet so it's crispy on the outside but chewy on the inside. This delicious pizza is topped with marinara, fresh mozzarella and tomatoes and fresh basil leaves.
5 from 1 vote
Prep Time 30 mins
Cook Time 20 mins
Rising Time 1 hr
Total Time 1 hr 20 mins
Course Main Course
Cuisine Italian
Servings 6 servings
Calories 672 kcal

Ingredients
  

Homemade Pizza Dough

Cast Iron Pizza

  • 2 Tablespoons cornmeal
  • 6 Tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 cup italian gravy or pizza sauce
  • 8 oz fresh mozzarella sliced thin
  • 1 medium tomato sliced thin
  • cup parmesan cheese
  • cup fresh basil leaves

Instructions
 

Homemade Pizza Dough

  • In a large bowl combine the warm water and yeast. Allow to sit for about 5 minutes to activate the yeast.
  • Add in olive oil, salt, and 4 cups of the flour to the bowl. Stir to combine.
  • Turn the dough out onto a floured surface and begin to knead, adding a little bit of flour if the dough becomes too sticky. The dough should be tacky to the touch, but not sticky.
  • Continue to knead until the dough is smooth and elastic and then place it in a zip top bag to rest in the refrigerator for at least 30-60 minutes, or up to 8 hours. 

Cast Iron Pizza

  • Preheat the oven to 525° and sprinkle a 10" cast iron pan with a tablespoon of the cornmeal.
  • Cut the dough into two equal pieces and gently roll or stretch them out into about 10" circles. Press one of the rounds of dough into the bottom of the pan, pressing it out towards the edges and up the sides as best as possible.
  • Place skillet on the stovetop and heat on medium hight heat. As the pan and the dough heats up, start to press the dough more evenly onto the bottom of the pan and up the sides to form the crust.
  • Let the dough continue to cook for a few more minutes until it starts to puff up and bubble slightly. Using your fingers, create some divets in the dough and then drizzle it with 2-3 Tablespoons of the olive oil and sprinkle with ½ teaspoon of the salt and ¼ teaspoon of the pepper.
  • The crust is now pre-baked and can be either topped with the italian gravy and toppings and finished in the oven, or it can be removed from the pan to allow for the pre-baking of the other crust.
  • Once the crusts are pre-baked, top each crust with ½ cup of the sauce. Add the sliced tomatoes and mozzarella on top of the sauce, alternating between the tomatoes and mozzarella.
  • Sprinkle each crust with 2 Tablespoons of the parmesan cheese and bake in the oven for approximately 10 minutes or until the cheese is melted and the crust is golden brown. Pre-baked crusts can be finished in the oven in the cast iron pan, a sheet pan, or directly on the baking rack.
  • Top pizzas with fresh basil leaves and allow to cool for 5-10 minutes before slicing.

Nutrition

Serving: 2slicesCalories: 672kcalCarbohydrates: 79gProtein: 22gFat: 30gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gCholesterol: 34mgSodium: 1225mgPotassium: 345mgFiber: 4gSugar: 3gVitamin A: 718IUVitamin C: 6mgCalcium: 284mgIron: 5mg
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