Cast Iron Pizza


5 from 38 votes
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This easy cast iron pizza has an incredibly crispy crust that’s thick and fluffy on the inside. It’s like a deep dish pizza you can top with anything you like and enjoy in just 30 minutes!

cast iron pizza.

As self-proclaimed pizza snobs, my family thought pan pizzas were the only way to go, that is until I introduced them to cooking it in a cast iron skillet instead!

This heavy-duty skillet has a magical ability to distribute and retain heat, leaving you with a beautifully risen, golden pizza crust that’s crunchy and chewy on the outside and fluffy on the inside. All we need to do is add the toppings, bake it up, and voila- instant restaurant-style pizza.

Table of Contents
  1. Why this recipe works
  2. Ingredients needed
  3. Topping ideas
  4. How to make pizza in a cast iron skillet
  5. Tips to make the best recipe
  6. Storage instructions
  7. More pizza recipes
  8. Frequently asked questions
  9. Cast Iron Pizza (Recipe Card)

Why this recipe works

  • Quick and easy. I often make this pizza as a quick weeknight dinner because it all comes together in less than 30 minutes.
  • The crispiest pizza crust. If you think a thin-crust pizza delivers the results, think again. This version gives you the best of both worlds.
  • Fun to customize. Go ahead and get creative! You can top this pie with all of your favorites. 
  • No yeast. None of my pizza dough recipes call for yeast, including this one.

Ingredients needed

I used my 2 ingredient pizza dough to make the crust, which is a combination of flour and yogurt. However, with this cast iron skillet pizza, ANY crust works! Here is what you’ll need:

  • Self-rising flour. A combination of all-purpose flour, baking powder, and salt.
  • Greek yogurt. This adds heaps of moisture and flavor to the dough without needing oil or butter. 
  • Olive oil. To brush on the skillet and also the circumference of the pizza crust to give it that golden shine.
  • Toppings. I took an Italian flair for this one and used marinara sauce (actually my homemade pomodoro sauce), mozzarella cheese, Italian herbs, prosciutto, and some arugula for a peppery hit.

Topping ideas

Like any good pizza, you can top it any way you like! Try red onion, ham, parmesan cheese, pepperoni, bacon, olives, mushrooms, and Italian sausage. Fresh basil, oregano, red pepper flakes, and garlic are also some nice touches.

How to make pizza in a cast iron skillet

Step 1- Make the pizza dough. Combine the flour and Greek yogurt in a mixing bowl until combined. Transfer it to a lightly floured surface, then knead until it turns into a smooth ball.

Step 2- Assemble the pizza. Grease a cast iron skillet with olive oil and place the dough in the middle. Press it down until it stretches out to the sides.

pizza dough in cast iron.

Step 3- Add toppings. Spread the pizza sauce on top, then sprinkle on your toppings.

pre baked cast iron pizza.

Step 4- Bake and serve. Bake the pizza until the crust is golden and the cheese is melted and bubbly. Let the finished pizza cool for a few minutes. Top it with arugula when it’s ready, then slice it up and serve!

cast iron skillet pizza.

Tips to make the best recipe

  • Adjust the dough ratio. Is the dough too wet or sticky? Add a little more flour at a time until it’s easier to handle. Or, if it’s too dry, add more yogurt.
  • Cook on the bottom rack. Because of the heat retention capabilities, I always cook foods in a cast iron skillet on the bottom rack of the oven. It doesn’t overcook the top and allows the base to heat up and cook evenly.
  • Rest the dough. If the dough is springing back while you’re stretching it out, let it rest for 15 to 30 minutes. This gives the gluten time to relax, which makes the dough easier to work with.
  • Pre-make the dough. Get a head start on this recipe by preparing the dough up to 4 hours before baking. I like to keep it chilled for three hours and then sit it at room temperature for one hour before baking.
  • Use another crust. Thanks to the nature of a cast iron skillet, you can use any crust you like. Some fabulous ideas include cauliflower crust, chicken crust, or sourdough crust. You can also use a store-bought crust.

Storage instructions

To store. Store the leftover pizza or slices in an airtight container or wrapped in foil. They’ll stay fresh in the refrigerator for 2 to 3 days.

To freeze. Place the cooled pizza in a ziplock bag and store it in the freezer for up to two months.

To reheat. You can retain the crispy, crunchy pizza crust by reheating the leftovers in a skillet in the oven or on the stove, or in the air fryer heated to 350ºF.

cast iron pan pizza.

More pizza recipes

Frequently asked questions

What size cast iron pan do I need?

You’ll need a 12-inch cast iron skillet or oven-proof skillet to make this recipe. If you prefer a thinner pizza, a 13-inch or 14-inch skillet works too, but you will need to reduce the cooking time by 4-5 minutes to compensate.

Do you need to preheat the cast iron skillet?

Preheating the skillet ahead of time isn’t a necessary step. However, it can help the pizza cook faster. If you want to try this method, keep the pan in the oven as it’s preheating, then brush it with oil and assemble the pizza as normal.

Can it be made gluten-free?

Yes, you can make gluten free pizza dough by adding xanthan gum to my self rising flour recipe.

cast iron pizza recipe.

Cast Iron Pizza

5 from 38 votes
This cast iron pizza recipe is a simple yet delicious way to bake a delicious pizza! The dough needs just two ingredients and it comes together in minutes.
Servings: 8 servings
Prep: 1 minute
Cook: 25 minutes
Total: 26 minutes



  • Preheat the oven to 180C/350F.
  • In a mixing bowl, combine the flour and Greek yogurt and mix until combined. If the dough is too thin, add more flour. If the dough is too thick, add more yogurt.
  • Transfer the dough onto a floured surface and knead several times. 
  • Grease a 12-inch cast iron skillet. Transfer the dough onto it and press down until it reaches the sides. Brush the crust with some olive oil.
  • Spread marinara sauce over the top and then your favorite toppings, including cheese and prosciotto.
  • Bake the pizza for 20-25 minutes or until the crust is golden brown and the cheese has melted.
  • Remove the pizza from the oven, toss arugula over the top, and let the pizza sit for two minutes before slicing and serving. 


TO STORE: Store the leftover pizza or slices in an airtight container or wrapped in foil. They’ll stay fresh in the fridge for 2 to 3 days.
TO FREEZE: I don’t recommend freezing the leftover pizza because the crust becomes crumbly once it’s thawed.
TO REHEAT: You can retain the crispy, crunchy pizza crust by reheating the leftovers in a skillet in the oven or on the stove, or in the air fryer heated to 350ºF.


Serving: 1sliceCalories: 164kcalCarbohydrates: 20gProtein: 8gFat: 6gSodium: 248mgPotassium: 173mgFiber: 1gSugar: 2gVitamin A: 201IUVitamin C: 2mgCalcium: 74mgIron: 1mgNET CARBS: 19g
Course: Main Course
Cuisine: Italian
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. 5 stars
    What a quick, interesting and successful way to make pizza; your recipes have never failed and it’s really fun making them. My husband isn’t that easy to win over but you keep doing it! He just took his second big slice!

  2. 5 stars
    Your recipes are terrific 😀. I have followed you for years.
    Question, what to use instead of Greek Yogurt? Noone on my family likes Yogurt of any kind.
    Thanks and I look forward to many more recipes.

  3. 5 stars
    This looks great for us pizza lovers when we are on tight schedules or just want more leisure and less cooking time. We use self rising gluten free flour regularly. Would that work with this recipe?