Easy Cast Iron Skillet Pizza with Homemade Sauce
A crispy, golden-crust pizza made entirely in a cast iron skillet, featuring a rich, aromatic homemade tomato sauce and bubbly cheese. This method delivers a restaurant-quality pizza with minimal equipment and maximum flavor.
Ingredients
Ingredients
- 1 cup all-purpose flour plus more for dusting
- 1 tsp active dry yeast about half a packet
- 1 tsp granulated sugar
- 0.5 cup warm water about 110°F/43°C
- 0.5 tsp olive oil plus more for the pan
- 0.5 tsp salt
- 1 cup canned crushed tomatoes
- 1 clove garlic minced
- 1 tbsp olive oil
- 1 tsp dried oregano
- 4 oz low-moisture mozzarella cheese shredded
- 0.25 cup fresh basil leaves torn, for topping
Notes
Storage: Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat to restore crispiness. Make-Ahead Tip: The pizza dough can be made ahead and refrigerated for up to 24 hours before using. Let it come to room temperature for 15 minutes before pressing into the skillet. Substitutions: For a gluten-free version, use a 1:1 gluten-free flour blend. You can add toppings like sliced bell peppers, mushrooms, or olives after the sauce but before the cheese. Serve with a simple arugula salad dressed with lemon vinaigrette for a complete meal.