Easy Cast Iron Skillet Pizza with Crispy Crust
This foolproof recipe creates a restaurant-quality pizza with a perfectly crispy, golden-brown crust using a simple cast iron skillet method. No pizza stone required for a deliciously chewy interior and crunchy edges.
Ingredients
Ingredients
- 1 cup warm water about 110°F (43°C)
- 2 tsp active dry yeast or instant yeast
- 1 tsp honey or sugar for yeast activation
- 2 cups all-purpose flour plus more for dusting
- 1 tsp salt
- 2 tbsp olive oil divided, plus more for skillet
- 1/2 cup pizza sauce store-bought or homemade
- 1 cup shredded mozzarella cheese part-skim or whole milk
- 1/4 cup freshly grated Parmesan cheese optional for extra flavor
- 1/2 cup toppings of choice e.g., sliced pepperoni, bell peppers, mushrooms, olives
- 1 tsp dried oregano for sprinkling
Notes
Storage: Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated 375°F (190°C) oven or in a skillet over medium heat for best results. Make-Ahead: The dough can be made ahead and refrigerated for up to 24 hours; let it come to room temperature before stretching. You can also freeze the dough for up to 3 months. Variations: For a gluten-free version, use a 1:1 gluten-free flour blend. For a vegan pizza, use vegan cheese and plant-based toppings. Serving Suggestion: Pair with a fresh arugula salad dressed with lemon vinaigrette.