Emilie Meyer
Cast-iron pan pizzas are a great alternative to traditional oven-baked pizzas. They are easy to make, versatile, and yield a thick crust with a crisp, golden-brown base and soft, chewy centres. The cast iron's ability to retain heat ensures the crust is evenly browned and crispy. The pizza can be baked in an oven or on a grill, and the dough can be homemade or store-bought. The cast-iron pan's size doesn't matter, and it can be used to make gluten-free, vegetarian, and meat-lover pizzas, making it a fun option for camping, evenings outdoors, or entertaining friends.
Can you make pizza in a cast iron pan?
| Characteristics | Values |
|---|---|
| Crust | Thick, crispy, golden brown |
| Toppings | Cheese, pepperoni, vegetables, meat, basil, etc. |
| Dough | Store-bought or homemade |
| Oil | Olive oil |
| Sauce | Marinara, barbecue, Alfredo, pesto, pizza sauce |
| Pan size | 10-inch cast iron skillet |
| Baking time | 5-20 minutes |
| Broiling time | 1 minute |
| Resting time | 5 minutes |
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What You'll Learn
How to get the perfect crispy crust
To get the perfect crispy crust, you need to use a cast-iron skillet to attain high heat. The cast iron retains heat extremely well, resulting in a crisp crust. The skillet also conducts heat well, and the oil on the bottom of the skillet helps to crisp up the bottom and edges of the pizza.
To get the best results, preheat your cast iron pan for at least 20-25 minutes at 450-500°F before placing your dough in the pan. This will elevate the oven heat, resulting in the pizza cooking faster and crispier.
Before placing the dough in the pan, pour some olive oil into the bottom of the pan. Place the dough in the middle of the pan and turn it over a few times until it's coated on all sides with oil. Cover the whole thing with plastic wrap and let it sit for a couple of hours. The dough should then have stretched out to fit the pan.
When you are ready to cook the pizza, place the cast iron skillet on the stovetop over medium heat for 5 minutes. Once hot, add some more olive oil and a sprinkle of cornmeal. Spread your dough out to about the size of the bottom of the skillet. Watch for the bubbles that will form in the dough and start working quickly so as not to burn the bottom of your crust!
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The best toppings for cast iron pan pizza
Making pizza in a cast-iron pan is easy and results in a thick crust with crispy edges and a chewy centre. The best toppings for cast-iron pan pizza are those that can withstand the high heat of the pan and that complement the crispy, chewy texture of the pizza. Here are some topping ideas to make the most of your cast-iron pan pizza:
Cheeses
Cheese is a key ingredient in pizza, and the right cheeses will make your cast-iron pan pizza extra delicious. Mozzarella is a classic choice and will give your pizza a gooey texture. For a more intense flavour, try buffalo mozzarella. Other cheese options include fresh parmesan, asiago, provolone, and cheddar cheese. If you're dairy-free, cashew cheese or a cheese-less pizza are also options.
Meats
Meat toppings should be pre-cooked before going on your pizza. Classic meat toppings include pepperoni, which can get a bit of char on it from the high heat of the pan. Other meat toppings could be sausage, cooked chicken pieces, or meatballs.
Vegetables
Roasted vegetables work well as toppings for cast-iron pan pizza as they can withstand high heat and have strong flavours. Try roasted red peppers, tomatoes, small broccoli florets, arugula, or mushrooms.
Herbs and seasonings
Herbs and seasonings can add a flavour boost to your pizza. Try red pepper flakes, dried oregano, fresh basil, or Italian seasoning.
Sauces
The sauce is a key component of a cast-iron pan pizza. A traditional marinara sauce is a good option, but you could also try barbecue sauce, Alfredo sauce, or pesto (use a small amount of pesto to avoid making your pizza too oily).
Other toppings
Don't be afraid to get creative with your toppings! Cast-iron pan pizzas can handle a heavy load of toppings, so feel free to load up on your favourites. Just remember to thinly slice any toppings to ensure they cook through in the short baking time. You could also try sprinkling cheese along the edges of the pan for that baked-on, browned cheese effect.
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Gluten-free alternatives
You can easily make gluten-free pizza in a cast-iron pan. The process is similar to making a regular pizza, but with a few tweaks.
First, prepare your gluten-free pizza dough. You can make your own dough using a measure-for-measure gluten-free flour substitute, such as a blend of gluten-free flour and tapioca starch, or you can use a store-bought gluten-free pizza dough. If you're making your own dough, you can add non-fat milk powder to your blend to give your crust a darker appearance.
Once your dough is ready, coat it in grease and place it in a 10-inch cast-iron skillet or a round cake pan. You can also use a larger or smaller pan, depending on your preference. Stretch the dough to fit the pan, poking it with your fingertips to eliminate any large air bubbles.
Next, pour a generous amount of olive oil into the pan, coating the dough on all sides. This will help the crust become crispy and golden brown. Cover the pan with plastic wrap and let the dough sit for a couple of hours.
After the dough has rested, preheat your oven to 350-500 degrees Fahrenheit. Remove the plastic wrap and bake the dough until the crust is lightly golden brown. Then, take the pan out of the oven and add your desired toppings. For a traditional Margherita pizza, spread marinara sauce or fresh mozzarella and tomato slices over the par-baked crust. You can also experiment with different sauces like barbecue sauce, Alfredo sauce, or pesto.
Finally, return the pan to the oven and bake until the crust is deeply golden brown and the cheese is bubbly. If you're using fresh basil, scatter it over the top before serving. And that's it! You've made a delicious gluten-free pizza in a cast-iron pan.
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Preparing the dough
Once your dough is ready, coat it in grease and place it on a smooth surface. This will allow it to stretch completely under its own power. Use your fingertips to gently poke and shape the dough, eliminating any large air bubbles. If you are using a 10-inch cast-iron skillet, you will need one dough ball per pizza. Place the dough ball in the middle of the pan and turn it over a few times until it is coated with oil. Swirl it around the pan to get oil into the corners and sides. Cover the pan with plastic wrap and let it sit for a couple of hours. The dough should stretch out to fit the pan during this time.
If you are using store-bought dough, follow the instructions provided and let it rest for the recommended time before baking. You can also make your dough ahead of time and store unused dough balls in sealed containers in the refrigerator for up to three days or in the freezer indefinitely.
When you are ready to bake your pizza, preheat your cast iron skillet. Place the skillet on the stovetop and heat it over medium heat for about 5 minutes. Once hot, add olive oil and a sprinkle of cornmeal. Spread your dough out to about the size of the bottom of the skillet. Carefully cover the bottom of the skillet from edge to edge for that perfect pan pizza shape.
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Baking the pizza
Once you have your dough ready, you can have a sizzling hot skillet pizza on the table in just ten minutes. The secret to getting the crust just right is to heat the skillet on the stovetop before you put it in the oven to finish cooking.
First, preheat your oven to the highest temperature setting. Most ovens will max out at 450-500 degrees Fahrenheit. Then, heat a cast-iron skillet on the stovetop over medium heat for 5 minutes. When the skillet is hot, add enough olive oil to coat the bottom of the pan. You can also add a sprinkle of cornmeal at this stage.
Next, stretch your dough into a round disc, about the size of the skillet. Place the dough in the skillet and use your fingers to stretch it to the edges. You can also use your fingers to create dimples on the surface of the dough, which will prevent it from puffing up too much during baking.
Now it's time to add your toppings. Start with the cheese, then add your sauce, followed by any other toppings of your choice. Remember to thinly slice any vegetables or meats to ensure they cook at the same rate as the pizza. If you're using uncooked meats such as chicken, beef, or sausage, make sure to cook them completely before adding them to the pizza.
Finally, bake the pizza in the oven until the crust is golden brown and the cheese is melted and bubbly. This usually takes around 10-20 minutes, depending on the number of toppings. For an extra-crispy finish, broil the pizza for one minute before removing it from the oven.
Let the pizza rest for a few minutes before slicing and serving. Enjoy your delicious cast-iron skillet pizza!
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Frequently asked questions
Yes, cast iron pans are great for making pizza. They give you a thick crust with crispy edges.
You can use any type of dough you like. You can make your own or buy store-bought pizza dough.
You can use any toppings you like. Just remember to thinly slice them as the pizza only needs to be baked for about 10 minutes.
Roll out the dough on a smooth surface until it is slightly larger than the pan. Then, place it in the pan and use your fingers to stretch the dough to the edges.
Bake the pizza for 15 to 20 minutes, until the crust is golden brown around the edges and the cheese is melted. Then, broil it for one minute so that the cheese browns in some spots.
