Cast iron pan pizza is a tasty alternative to pizzas made on a steel, or in a pizza-specific pan.  This recipe uses our classic New York pizza dough, plum tomatoes, block mozzarella, and Pecorino Romano cheese, and since it’s made in a cast iron pan, it holds up well to adding any additional toppings you’d like! 

Overhead shot of 2 cast iron pan pizzas on walnut cutting board.

Cast iron pizza is such an easy and great alternative to New York round pizza, which we cook on our pizza steel.  

This recipe is far easier and doesn’t require the stretching and launching that a classic New York pie requires, and since it uses the same cold-fermented dough, it still has excellent flavor.

And while we love a plain cheese cast iron pizza with some fresh basil, the fact that it’s cooked in a deep cast iron pan makes it an excellent base for toppings, like pepperoni, anchovy, mushrooms, olives, sausage, etc.

Like all our pizza recipes, this one is great with a side of garlic knots and a salad to round it out.

Ingredients shown: pizza dough in cast iron pan, olive oil. drained crushed tomatoes, Pecorino, mozzarella, garlic, and Sicilian oregano.

How to make cast iron pizza

First, make the dough

Each number corresponds to the numbered written steps below.

  1. Place 9 ounces (260g) of water into a bowl large enough to hold both the water and the dry ingredients with room to spare.  In a separate bowl, add 3 1/4 cups (406g) of bread flour, 1/2 teaspoon (2 g) of instant yeast, 1 1/2 teaspoons (8g) of fine sea salt, and 1 teaspoon (4g) of sugar and mix until combined.
  2. Add the dry ingredients to the water a little at a time and mix thoroughly to form a dry, rough mass.

Cast iron pan pizza recipe dough process shot collage.

  1. Pour 1 tablespoon (14g) of olive oil over the dough and mix again to scrape off any residue stuck to the side of the bowl.  Place the rough shaggy dough onto a work surface. Knead the dough for 5-7 minutes.  If the dough is too sticky, place a clean inverted bowl over the dough and wait 30 minutes before resuming.
  2. Return to kneading (be sure to knead for at least a total of 5 minutes), then place the bowl over the dough once more and allow it to sit for 30-40 minutes before forming the dough ball.  After 40 minutes, pull the dough toward its end repeatedly to form a smooth ball.  Pinch the seam side and place the dough ball seam-side-down into an oiled bowl and cover tightly with plastic wrap.  Refrigerate for at least 12 hours, but preferably 1 day before using.

The next day, make the pizza

  1. After 1 day, the dough will be ready to use and can be removed from the refrigerator about 30 minutes prior to using.  It can also be added to the pan right away, but allowing it to come to room temp will make it easier to stretch.
  2. Coat the bottom of a 12-inch cast iron pan with a 1/4 cup of olive oil.  

Cast iron pan pizza recipe process shot collage group number one.

  1. Place the dough into the pan and use your fingertips to press the dough into the edge of the pan.  You might not be able to do this in one attempt.  
  2. Place plastic wrap over the pan and allow the dough to warm up.  After two hours the dough should have filled the pan.  If not, simply press it into the sides of the pan with your fingers once more.  Cover again with plastic wrap and preheat the oven to 550f setting a rack to the middle level.
  3. Mince 2 cloves of garlic and combine with 2 tablespoons of olive oil and set aside.  Drain 12 ounces of crushed plum tomatoes of any excess water.  Take 1 1/2 cups of the drained tomatoes and add 1/2 teaspoon of kosher salt, mixing to combine.  Shred 10 ounces of low moisture block mozzarella and grate 2 tablespoons worth of Pecorino Romano cheese.
  4. Remove the plastic wrap from the pan and if required, press the dough into the edges.  Spread the sauce to the edges of the dough. You can go all the way to the edge or leave some open to show a crust.  Doesn’t matter since you are in the cast iron pan.

Recipe process shot collage group number two.

  1. Top with the shredded mozzarella.
  2. Drizzle the garlic oil all over the top of the pizza.
  3. Bake the pizza for 14 minutes, then remove it from the oven and top it with the Pecorino and 1 teaspoon of Sicilian oregano.  
  4. Return to the oven and cook for another 1-2 minutes.

Recipe process shot collage group number three.

  1. Check the pizza’s underside with a spatula.  If the pizza’s bottom isn’t brown enough, cook the pizza in the pan on the stovetop over medium heat until the bottom is browned to your liking.  Make sure to check frequently to not burn the pizza!
  2. Let the pizza sit for 5 minutes before slicing and serving.  Enjoy!

Overhead shot of 14-inch cast iron pan pizza.

Top tips

  • Pan size.  Feel free to use a different-sized cast iron pan if you’d like. This recipe yields a very thick 12-inch pizza, or a thinner 14-inch pizza. If using a 14-inch pan, you may need to stretch the dough a bit more and since it’s thinner, it will cook in less time.  About 12-14 minutes.  Since there is more area you’ll need more cheese and sauce.
  • Cold fermentation. Fermenting the dough in the fridge for at least 12 hours is important.  You can cold ferment it for as long as 72 hours for even better taste.
  • Stand mixer. If you prefer to use a stand mixer as opposed to mixing the dough by hand, simply knead at low speed for ~5 minutes before balling the dough and placing it in the oiled, tightly closed container overnight. 
  • Toppings. The higher edges of the cast iron pan help prevent any toppings from spilling over the side, so feel free to load up on extra toppings in addition to the cheese, sauce, oil, and oregano.
  • Browning the bottom.  One of the benefits of using a cast iron pan to cook pan pizza is that if the bottom isn’t brown enough, you can simply place it on the stovetop to crisp it up.  Just use extreme caution when doing so as the pan will be very hot after being in the 550f oven.

Hands holding slice of cast iron pizza turned over to show the golden bottom.

More awesome pizza recipes

In addition to our classic New York pizza recipe mentioned above, we think you’ll love these other pizza recipes.

If you’ve enjoyed this cast iron pan pizza recipe or any recipe on this site, give it a 5-star rating and leave a review.

We strive to satisfy a number of learning styles.  If you are someone who prefers to learn by watching, you can find most of our recipes on YouTube and our Facebook Page.

Cast Iron Pan Pizza

5 from 13 votes
Prep: 15 minutes
Cook: 15 minutes
Cold fermenting time: 1 day
Total: 1 day 3 hours 30 minutes
Servings: 8 slices
Cast iron pan pizza uses a classic New York style pizza dough that's topped with tomato, shredded mozzarella, garlic oil, Pecorino Romano, and oregano.

Ingredients 

For the dough

  • 3 1/4 cups (406 grams) bread flour
  • 1/2 teaspoon (2 grams) instant yeast
  • 1 1/2 teaspoons (8 grams) fine sea salt
  • 1 teaspoon (4 grams) sugar
  • 9 ounces (260 grams) cool water
  • 1 tablespoon (14 grams) olive oil

For the cast iron pizza

  • 1 ~24 ounce dough ball from above
  • 12 ounces crushed plum tomatoes drained of excess liquid
  • 10 ounces low moisture block mozzarella cheese shredded, weight will vary, but use enough to cover the pizza completely
  • 2 tablespoons Pecorino Romano grated
  • 6 tablespoons olive oil divided
  • 2 cloves garlic minced
  • 1/2 teaspoon kosher salt
  • 1 teaspoon Sicilian oregano

Instructions 

For the dough

  • Place water into a bowl large enough to hold both the water and all the dry ingredients and still have room to spare. Mix together dry ingredients in another bowl.
  • Add dry ingredients to water a bit at a time and mix thoroughly to form a dry rough mass.
  • Pour the oil over the dough, mix again to scrape off any dough residue stuck to side of the bowl, and place the rough shaggy dough onto a work surface.
  • Knead the dough for 5-7 minutes. If the dough is too sticky, place a clean bowl inverted over the dough and wait 30 minutes before resuming. Return to kneading (just make sure to knead for at least a total of 5 minutes).
  • Place the bowl over the dough once more and let sit for 30-40 minutes to warm up before forming the dough ball.
  • After 40 minutes pull the dough towards its end repeatedly to form a smooth ball. Pinch the seam side and place the dough ball seam side down into an oiled bowl and cover tightly with plastic wrap. Refrigerate for at least 12 hours, but preferably 1 day before using.

For the cast iron pizza

  • Coat the bottom of a 12-inch cast iron pan with a 1/4 cup of olive oil. Remove the dough from the bowl and place it into the pan. With your fingertips begin pressing the dough into the corners of the pan. You might not be able to do this in one attempt. Place plastic over the pan and let the dough warm up.
  • After 2 hours the dough should have filled the pan. If not, just press it into the sides of the pan with your fingers once more. Again cover with plastic and at this point, preheat the oven to 550f and set the rack to the middle level.
  • Drain the crushed tomatoes of any excess water. You will need approximately 1 1/2 cups of drained tomatoes. Add a 1/2 teaspoon of kosher salt to the tomatoes and set aside. Mix the minced garlic with 2 tablespoons of olive oil and set aside.
  • Remove the plastic from the pan and if required press the dough into the edges. Spread the sauce to the edges of the dough and top with the mozzarella.
  • Drizzle the garlic oil all over the top of the pizza.
  • Bake the pizza for 14 minutes then remove it from the oven and top it with the Pecorino and oregano. Return to the oven and cook for another 1-2 minutes.
  • If the pizza's bottom is not brown enough, simply cook the pizza in the pan over medium heat until the bottom is browned to your liking. Make sure to check frequently to not burn the pizza!
  • The total cooking time will be approximately 15-18 minutes. Let the pizza sit for 5 minutes before cutting and serving. Enjoy!

Notes

  • Different size pans can be used with the same size dough ball. This recipe will yield a thick 12-inch cast iron pizza or a thinner 14-inch pie. If using the 14-inch pan, you might need to stretch it a bit more and the pizza will cook in about 12-14 minutes versus 15-18. You will also need a bit more cheese and sauce.
  • The dough can be cold fermented for as little as 12 hours in the fridge, to as long as 72 hours.
  • The dough can be made in a stand mixer.  Knead at low speed for 5-7 minutes then ball the dough and place it in an oiled tightly covered container overnight.
  • Cooking time will vary depending on the exact oven temp but should be around 15-18 minutes.
  • If the bottom of the pizza isn't brown enough, simply heat the pan over medium heat and cook to your liking.
  • Leftovers can be saved for up to 3 days and the pizza can be reheated at 350f on a parchment paper-lined baking sheet until hot. About 10 minutes.
Bakers Percentages: 64% hydration, .4% yeast, 2% salt, 3.4% oil, 1.2% sugar

Nutrition

Calories: 405kcal | Carbohydrates: 42.5g | Protein: 14.6g | Fat: 19.2g | Saturated Fat: 7.4g | Cholesterol: 27mg | Sodium: 937mg | Potassium: 54mg | Fiber: 2.7g | Sugar: 3g | Calcium: 238mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!Check us out on Instagram at @sipandfeast or tag #sipandfeast!

 

 

5 from 13 votes (3 ratings without comment)

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38 Comments

  1. Baker says:

    I only have the Lodge 10.5” round pan. Can I still use the same amount of dough or should I reduce the dough amount because of the smaller size. Thank you.

    1. Jim says:

      Hi there, you can use the 10.5″ but the pizza will be much thicker and may need additional time to cook. If you prefer a thinner pizza, you can reduce the dough amount.

      1. Baker says:

        If I reduced amount if dough for 10.5” cast pan – how many grams of dough would work. Thank you.

        1. Tara says:

          Hi there, you can use the 24 ounce dough ball but it will be a very thick pizza. If you prefer it on the thinner side, you can use an 18 ounce dough ball. Hope you enjoy!

  2. PENNY F says:

    5 stars
    The best recipe and it was easy and delicious!

    1. Jim says:

      Hi Penny, thanks for the comment. I’m so happy you enjoyed the pizza!

  3. Tom says:

    5 stars
    Jim, this was my first attempt at making pizza dough and it was one of the best pizzas I’ve ever had! Much better than takeout and easy too. Thanks for the information on how to freeze the dough (wait until cold fermentation is complete, freeze the ball then place in plastic bag or vacuum seal) as I will make several dough balls on throw them in the fridge the night before I plan on making the pizza. This was so good that I had to share with my friends. Thanks!

    1. Jim says:

      Hi Tom, I’m thrilled to hear your enjoyed the pizza recipe and really appreciate your comment and rating!

  4. George Barbaz says:

    5 stars
    Made in a carbon steel pan and did not cold ferment the dough… I made with sausage and mushroom … and I used Rao marinara sauce … came out delicious… next time gonna let the dough proof in the fridge and maybe try the scalfani tomato sauce

    1. Jim says:

      Hi George, thanks for the comment and so glad you enjoyed it!

  5. Tom says:

    Jim, can you freeze the dough for future use? Thanks!

    1. Jim says:

      Hi Tom, yes, you can. Freeze the dough after the cold-ferment is done. Once it’s fermented, place the dough on a baking sheet (unwrapped) and freeze until it hardens. Then take the frozen dough, wrap it in plastic wrap, then foil and place in the freezer. Move the ball to the fridge the night before pizza-making day, then continue with the recipe instructions.

  6. Marc Orgiefsky says:

    Hi Jim, found you on Instagram and watched you and your son taste-test lots of sauces.
    I was wondering how to make your homemade pizza sauce with the Sclafani crushed tomatoes, what else do you add to it to make your sauce?
    Please reply back to my e-mail with your recipe for the sauce, I looked at your recipes on the web site, but I was not able to find out what else you use.
    I did come to the conclusion that you have to drain the whole can of Sclafani crushed tomatoes to remove all the moisture, aka water.
    But what spices do you add in?
    Greatly appreciate your reply.
    Marc

    1. Jim says:

      Hi Marc, thanks for the comment and glad you’re enjoying the videos. For pizza I just mix crushed tomatoes with a little bit of kosher salt – that’s it. If you refer to my New York pizza recipe here on my site, you’ll see I use 9-10 ounces of crushed tomatoes and just 1/2 teaspoon of salt. Since Sclafani tends to be a bit higher in sodium, you may not need to add any salt, but I do recommend you taste it before adding salt because all tomatoes vary. As far as spices and cheese, I usually just add a little oregano and the Pecorino cheese after the mozzarella has been placed on top of the sauce.

  7. Joanne says:

    Hello! I just made the cast iron pizza. Love the crunch of the crust. Is this pan pizza suppose to be an inch thick when done cooking? Yesterday after kneading the dough, I left it out for two hours instead of 30 to 40 minutes before refrigeration. Would this make a difference with this recipe? Thank you !

    1. Jim says:

      Hi Joanne, yes, depending on the size of the pan you used it is possible for the crust to be on the thicker side.

  8. Joanne Puglia says:

    Just made the dough. Will cook tomorrow! Can’t wait. Very nice dough to put together.,

    1. Jim says:

      Thanks for the comment, Joanne! Hope you enjoy!

  9. Kathy says:

    This pizza is delicious!! Made it twice this week. Thank you !!

    1. Jim says:

      Hi Kathy, I’m so happy you enjoyed it and appreciate the comment!

  10. Mike says:

    Planning on doing this this weekend! By any chance do you know how many grams the 24 once doughball comes out to?

    1. Jim says:

      Hi Mike, 24 ounces equals 680 grams. Hope you enjoy!