With its crispy golden crust and classic toppings, this cast-iron Pan Pizza Recipe practically turns your home into a pizzeria.
As a professional baker who has worked in Italy for the past four years, I’ve tried hundreds of pizza dough recipes over the years, but this pan pizza has earned a permanent spot in my repertoire. I love how the cast-iron skillet creates an incredibly crispy bottom crust while maintaining a tender, airy interior. The hydration level in this dough is roughly 70%, which is spot-on for creating that chewy texture without being too flimsy to handle.
The use of bread flour rather than all-purpose is crucial here, as the higher protein content provides the gluten structure needed to support the longer rise and creates that satisfying chewy bite. From a technical standpoint, the olive oil serves two purposes: it enriches the dough’s flavor and tenderness while also helping to achieve that golden brown, crispy bottom.
My favorite part of this recipe is that it eliminates the need for a pizza stone or any sort of specialized kitchen gear. All it requires is a good ol’ cast-iron pan and some patience. I’ve shared this recipe with a few friends who were intimidated by baking, specifically pizza making, and they’re always amazed at how professional their pizzas look and taste. Additionally, this dough recipe is quite forgiving, so even if your timing isn’t exactly right, you’ll still end up with a delicious pizza that may rival your favorite pizzeria. Whether you’re feeding a family on a weeknight or impressing guests at a dinner party, this pan pizza delivers a tasty meal every single time.
What is instant yeast?
Instant yeast is an active form of dried yeast that can be mixed directly into your dry ingredients. It doesn’t need to be activated in warm water first, unlike active dry yeast, and it works faster, often reducing rise times in half. Another bonus is that instant yeast contains smaller granules and higher moisture, so it’s more reliable for making bread and pizza dough. You can find instant yeast in most grocery stores in the baking aisle, often in small jars or packets. It stores well in the refrigerator or freezer for an extended shelf life.
How do I store leftovers?
If you have any leftover pizza, store it in an airtight container in your refrigerator for up to 3 days. To reheat it, I recommend using your oven for the best results. Preheat to 350°F and place the slices on a parchment paper-lined baking sheet for 8-10 minutes, until the cheese is melted and the crust is crispy again. For a quicker option, heat individual slices in a skillet over medium heat for 2-3 minutes. Then cover with a lid for another minute to warm the toppings through. You can also reheat the pizza in a toaster oven set to 350°F for 5-7 minutes. It should achieve the perfect balance of a crispy bottom and gooey cheese.
Serving suggestions
While this pizza is absolutely amazing when served on its own, it’s even better when paired with a few side dishes. A few days ago, I whipped up this pizza for my nephews and served it with an Italian Salad and some Roasted Brussels Sprouts. The roasted Brussels sprouts were a bit of a stretch, as they are some of the pickiest eaters I’ve ever had to deal with; however, they did enjoy the salad and, of course, the cheesy pizza. You can also pair it with this lovely Avocado Caprese Salad or even this Fresh Fruit Bowl if you want to keep it simple.
Pan Pizza Recipe
Ingredients
- 3 cups bread flour plus extra, for dusting
- 1 1/2 teaspoons kosher salt plus extra, for sprinkling
- 3/4 teaspoon instant yeast
- 1 1/2 cups warm water around 105°F
- 4 tablespoons olive oil plus extra for coating pans
- 1 1/2 cups pizza sauce
- 2 cups shredded mozzarella cheese
- 15 pepperoni slices optional
- Fresh basil leaves for garnish, optional
Instructions
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In a large bowl, combine the bread flour, kosher salt, and instant yeast. Pour in the warm water and olive oil, then stir until the dough is smooth and no dry spots remain.
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Cover the bowl with plastic wrap and let the dough rest at room temperature for about 2 hours, until it has roughly doubled in size.
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Lightly oil a 10-inch cast-iron skillet. Transfer the dough into the pan and use your hands to press it evenly, stretching it to cover the bottom and edges.
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Spread the pizza sauce evenly over the dough. Sprinkle the mozzarella cheese on top and add pepperoni slices if using.
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Preheat your oven to 450°F, then bake the pizza for 15 to 25 minutes until the crust turns golden and the cheese is bubbly. Remove from the oven, garnish with fresh basil, and serve immediately.
Nutrition
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