Cast Iron Pan Pizza

You won't need a pizza stone for this recipe, but instead uses a cast iron skillet to bake the pizza. The dough gets par baked to ensure a crispy bottom and no soggy crust from being weighed down with toppings.

The cast iron, with a layer of oil on the bottom of the pan, helps create a crunchy crust. The toppings go all the way to the sides of the pan, so they will create brown, crispy edges - the best part! 

Turn your family pizza night into an Italian extravaganza and serve the pizza alongside some pepperoni bread, parmesan bread bites, burrata caprese salad, goat cheese bruschetta!

Why You'll Love This Recipe

No Knead Dough - This homemade pizza dough is adapted from this no-knead focaccia bread. Instead of kneading, you'll do a number of stretch and folds of the dough and let time do the rest. The result is a fluffy dough with tons of flavor and great texture.

Cast Iron Skillet - Rather than a pizza stone, this pan pizza recipe uses a cast iron skillet to bake the pizza. The cast iron holds heat really well and creates an ultra-crispy crust in the oven. 

Cheesy Edges - The best part of a pan or Detroit-style pizza is the crispy, cheesy edge that gets created when the melty cheese bakes on the pan. This recipe delivers on the cheesy crust by making sure the cheese goes all the way to the edge of the dough and onto the cast iron skillet.

What is a Pan Pizza

Pan pizza, like the Pizza Hut pan pizza, most resembles Detroit-style pizza. It is a thick pizza with a crispy exterior and fluffy interior. Pan pizza uses a focaccia-like dough that doesn't require any kneading.

Instead it uses stretches and folds, a technique often used with sourdough bread. It really is it's own style of pizza. It is not thin and chewy like New York-style pizza, and it's not filled like Chicago-style deep dish. But one thing is for sure - it is delicious and easy to make at home!

Substitutions and Variations

• Follow the dough rising options below to best suit your schedule.
• Make this in a 12 inch cast iron pan for a slightly thinner crust.
• If you don't have a cast iron pan, use an 8x8" or 9x9" metal pan.
• Use your favorite pizza toppings, just don't overload the dough to ensure it bakes properly.
• Drizzle hot honey over top after baking to elevate the flavor.
• Top with oregano and red pepper flakes for added flavor.

Dough Rising Options

Room temperature (how the recipe is written) - After mixing, stretching, and folding, oil and cover the dough and let it rise at room temperature until it has doubled in size (30 minutes - 1 hour). Transfer the dough to the pan, press it to the corners, and allow it to rise for a second time until it fills the pan and is light and jiggly (another 30 minutes - 1 hour), then bake.

Overnight fridge rise - For this method, the bulk of the rise time will be completed in the fridge. Once the stretches and folds have been completed, the dough gets covered and added to the fridge for at least 12 hours, or up to three days. This slow-rise method will produce the best flavor in your pizza dough.

Room temperature rise first, refrigerator second - After mixing, stretching and folding, oil and cover the dough and let it rise at room temperature until it has almost doubled in size (about 1 hour). Transfer the dough to the oiled pan, cover and refrigerate overnight. Remove the pan and plastic wrap while you preheat the oven, then dimple and bake. 

During any of the room temperature rising options, if you are not quite ready to bake or the timing is off, cover the dough and put it in the fridge to slow the process.

Pizza Topping Ideas

Some of my favorite toppings are really traditional pizza toppings such as tomato sauce, red pepper flakes, Italian sausage, red onion, and parmesan cheese. You could also make a supreme pizza with lots of meats and bell peppers with Italian herbs.

For a more modern pizza, use cheddar cheese instead of mozzarella and barbecue chicken. Or use basil pesto in place of the classic marinara sauce. Really, any toppings you like on other types of pizza will work well in a pan pizza, too!

Pan Pizza Dough

One: Mix together all ingredients for the dough until completely moistened. Cover and rest for 5 minutes.

Two: Scoop up the dough underneath, pull and wiggle upwards.

Three: Fold the dough on top of itself, then turn the bowl a quarter turn and repeat three more times (turning each time). Cover and rest for another five minutes.

Four: Repeat the stretch and fold process two more times (a total of 12 stretch and folds).

Hot tip! By the last stretch and fold series, the dough will be much more smooth and easier to stretch.

Topping the Pan Pizza

Eleven: Spread on the pizza sauce.

Twelve: Cover completely with shredded mozzarella cheese (the whole way to the edges).

Thirteen: Add additional desired toppings, and continue baking for 10 more minutes.

Fourteen: Use a spatula to remove the pizza from the cast iron skillet before slicing and serving.

Expert Tips

• Let the oven fully preheat before baking the pizza.
• Add the sauce and cheese all the way to the sides of the pan so the cheese crisps over the edges of the dough.
• Use low moisture mozzarella and shred your own from a block of cheese. Pre-shredded cheese has anti-caking and anti-melting agents, so it won't be as gooey when baked.
• Run a knife around the outside of the pizza dough to loosen any baked cheese pieces.
• Remove the pizza from the pan right away so the bottom doesn't get soggy.
• Wait 5 minutes before cutting the pizza with a pizza roller or a sharp knife. Make quick and purposeful cuts for clean slices. 

Storage

Store the pizza covered in the fridge for up to 5 days. Pizza slices can be wrapped in plastic wrap, added to a sealed container, and frozen for up to three months.

How to Reheat Pizza

To reheat, add the pizza back into a cast iron pan and bake in a preheated 400℉ oven for 5-10 minutes until hot and bubbly. This allows the bottom and sides to crisp back up nicely.

The pizza can be baked directly from frozen, just add a few more minutes to the bake time to ensure it's fully heated.