Cast Iron Skillet Pizza
Get ready for pizza perfection! This cast iron skillet method creates the most incredible crispy crust you’ve ever tasted – we’re talking restaurant-quality crunch with that perfect chewy interior that pizza dreams are made of.
The magic happens when that seasoned cast iron meets high heat, creating a crust that’s golden-brown on the bottom and perfectly crispy around the edges. Plus, the pan’s heat retention means your toppings get that professional wood-fired oven effect, with beautifully melted cheese and perfectly cooked ingredients.
Ingredients
For the Base:
- 1 tbsp olive oil
- 12 ounces pizza dough, room temperature
- 2 cups shredded mozzarella cheese (low moisture)
- 1/2 cup pizza sauce
Optional Toppings:
- Fresh basil
- Pepperoni
- Sliced mushrooms
- Bell peppers
Steps
- Position racks and preheat oven to 450°F (230°C). Place one rack at the very bottom and another at the top. Allow at least 15 minutes for thorough preheating.
- Prepare the pan by evenly coating the bottom and sides with 1 tbsp olive oil. The oil should create a thin, uniform layer – this prevents sticking and helps achieve that crispy crust.
- Shape the dough by gently stretching it to fill the 12-inch pan. Use your fingertips to dimple the surface, creating texture that will hold toppings. If the dough springs back, let it rest for 5 minutes and try again.
- Layer toppings in this order:
• First, spread 2 cups mozzarella edge to edge
• Then dot 1/2 cup sauce over cheese (cheese-first prevents soggy crust)
• Add chosen toppings last - Bake on bottom rack for 18-20 minutes. Look for golden-brown bottom crust and bubbling cheese. Check bottom by lifting edge with spatula – it should be evenly browned, not pale.
- For extra browning on top, move to upper rack for 2-3 minutes. Watch carefully to prevent burning.
- Rest pizza on wire rack for 2 minutes. Run knife around edges, then transfer to cutting board immediately to maintain crispiness.
Smart Swaps
- Use cauliflower crust for lower carbs (reduces carbs by 60%)
- Try dairy-free mozzarella (1:1 ratio) for lactose intolerance
Make It Diabetes-Friendly
- Use almond flour crust (reduces carbs to 4g per slice)
- Top with high-fiber vegetables to slow sugar absorption
- Limit portion to 2 slices and pair with salad
- Best eaten between 2-4pm when insulin sensitivity is highest
Pro Tips
- Room temperature dough is crucial – take out 1 hour before use
- Use freshly grated cheese – pre-shredded has anti-caking agents
- Preheat pan for 5 minutes on stovetop for extra-crispy bottom