Easy Cast Iron Skillet Pepperoni Pizza with Homemade Crust
This recipe delivers a crispy, golden-brown homemade pizza with a chewy crust, melted mozzarella, and savory pepperoni, all cooked in a single cast iron skillet for a perfectly caramelized edge. It's a simple, foolproof method for restaurant-quality pizza at home without any special equipment.
Ingredients
Ingredients
- 2 cups all-purpose flour plus more for dusting
- 1 tsp instant yeast or active dry yeast
- 1 tsp granulated sugar to activate yeast
- 1 tsp salt fine sea salt
- 3/4 cup warm water about 110°F (43°C)
- 2 tbsp olive oil divided
- 1/2 cup pizza sauce store-bought or homemade
- 1.5 cups shredded mozzarella cheese low-moisture, whole milk preferred
- 24 slices pepperoni thinly sliced
Notes
Storage: Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven or skillet for best results to maintain crispiness. Make-Ahead: The dough can be made ahead and refrigerated for up to 24 hours. Let it come to room temperature before shaping. Variations: Add sliced bell peppers, mushrooms, or olives with the pepperoni. For a vegetarian version, omit the pepperoni and add vegetables. Substitutions: Use gluten-free all-purpose flour blend for a gluten-free crust. For dairy-free, use vegan mozzarella and omit the cheese. Serving Suggestions: Serve with a side salad or garlic knots. Always use a well-seasoned cast iron skillet for the best non-stick results.