The Ultimate No-Knead Cast Iron Pan Pizza: Crispy Crust Perfection at Home

Imagine a pizza with an irresistibly crispy, golden-brown crust, generously topped with gooey mozzarella cheese and savory pepperoni. Now imagine making it right in your own kitchen with minimal effort. This no-knead cast iron pan pizza recipe delivers exactly that experience. Forget complicated dough handling or needing a special pizza stone; our homemade dough comes with flexible rising options to fit any schedule, culminating in a pan pizza that rivals your favorite takeout, but with all the goodness of a homemade meal. Get ready to elevate your next pizza night with this incredible skillet pizza!

This recipe revolutionizes homemade pizza by utilizing a cast iron skillet instead of a traditional pizza stone. The heavy cast iron pan is a heat-retaining powerhouse, ensuring an exceptionally crispy bottom crust with every bake. We achieve this by par-baking the dough, creating a sturdy foundation that prevents any sogginess from the delicious toppings.

A generous layer of olive oil at the bottom of the cast iron pan is the secret to a deep-fried-like texture on the crust, providing that enviable crunch. And for those who cherish the golden, caramelized edges of a truly great pan pizza, this recipe ensures your toppings extend all the way to the pan’s sides, creating those coveted crispy, cheesy bits that are arguably the best part!

Turn your ordinary pizza night into an unforgettable Italian feast! Pair this magnificent cast iron pan pizza with complementary dishes like pepperoni bread, savory parmesan bread bites, a refreshing burrata caprese salad, or elegant whipped goat cheese bruschetta for a complete culinary experience.

Why You’ll Fall in Love with This Cast Iron Pan Pizza Recipe

This cast iron pan pizza isn’t just another pizza recipe; it’s a game-changer for home cooks seeking that perfect blend of ease and gourmet flavor. Here’s why you’ll want to add it to your regular rotation:

Effortless No-Knead Dough: Say goodbye to strenuous kneading! Our homemade pizza dough is inspired by a no-knead focaccia recipe, making it incredibly simple to prepare. Instead of traditional kneading, you’ll perform a series of gentle stretch-and-folds, allowing time and patience to develop the gluten structure. This method yields a remarkably fluffy, flavorful dough with an incredible texture that’s both chewy and tender.

The Magic of the Cast Iron Skillet: Forget about specialized pizza stones or expensive equipment. This recipe harnesses the power of a common kitchen workhorse: the cast iron skillet. Cast iron excels at retaining and distributing heat evenly, which is crucial for achieving that signature ultra-crispy crust that sets pan pizza apart. The consistent high heat ensures a beautifully cooked base, preventing any dreaded soggy centers.

Irresistible Cheesy Edges: One of the hallmarks of a truly great pan pizza, reminiscent of classic Detroit-style, is the tantalizingly crispy, caramelized cheese that bakes right onto the edges of the pan. This recipe intentionally guides you to spread the cheese all the way to the dough’s perimeter and onto the cast iron skillet. As it bakes, the cheese melts, bubbles, and crisps up against the hot metal, creating a savory, crunchy crown around your pizza that’s utterly addictive.

Essential Ingredients for Your Perfect Pan Pizza

Crafting the perfect cast iron pan pizza begins with selecting quality ingredients. Each component plays a vital role in achieving that incredible flavor and texture:

• Instant Yeast: This is our preferred yeast for its convenience. Instant yeast can be mixed directly with all other dry ingredients, eliminating the need for proofing in warm water. It significantly reduces active preparation time, allowing the dough to rise efficiently and develop a beautiful airy structure.
• All-Purpose Flour: Providing a balanced base, all-purpose flour contributes to the overall structure and texture of our pan pizza dough. We use an equal amount of AP flour and bread flour in this recipe for optimal results.
• Bread Flour: The higher protein content in bread flour is key to creating that wonderfully chewy, elastic texture characteristic of an authentic pan pizza. This protein develops strong gluten strands during the stretch-and-fold process, giving the dough its signature bite and resilience.
• Sugar: Just a small amount of sugar acts as food for the yeast, helping to activate it and encourage its rising magic. It also contributes to the golden-brown caramelization of the crust, enhancing its flavor and appearance.
• Extra Virgin Olive Oil: Olive oil is not just an ingredient; it’s a crucial component for both flavor and texture. A generous amount is used in the dough and to coat the pan, contributing to the rich flavor and creating an incredibly crispy, almost fried-like crust. Opt for a high-quality extra virgin olive oil whose flavor you genuinely enjoy, as it will significantly impact the final taste. Brands like California Ranch offer excellent, affordable options.
• Pizza Sauce: The heart of any pizza! Choose your favorite jarred pizza or marinara sauce. Alternatively, if you have a cherished family recipe, a homemade sauce will elevate the flavor even further. Ensure it’s not too watery to prevent a soggy crust.
• Mozzarella Cheese: For the best melt and classic pizza taste, always use a block of low-moisture mozzarella cheese and shred it yourself. Pre-shredded varieties often contain anti-caking agents like cellulose, which can prevent the cheese from melting smoothly and becoming gloriously gooey. Important: Do not use fresh mozzarella! While delicious, fresh mozzarella has a high water content that can make your pizza soggy.

For a comprehensive list of ingredients and precise quantities, please refer to the recipe card below.

Understanding Pan Pizza: What Makes It Special?

Pan pizza is a beloved pizza style characterized by its thick, fluffy crust with a distinctively crispy exterior. It shares many similarities with Detroit-style pizza, known for its rectangular shape and cheesy, caramelized edges. Unlike thin and chewy New York-style pizza or the dense, deep-dish pies of Chicago, pan pizza offers a unique textural experience that sets it apart.

The dough used for pan pizza is often described as focaccia-like – airy, rich, and incredibly flavorful. Crucially, it typically requires no traditional kneading. Instead, bakers employ a technique of “stretches and folds,” a gentle method commonly used in sourdough bread making. This process helps develop gluten without heavy manipulation, resulting in an open, tender crumb structure on the inside and a golden, crunchy crust on the outside.

The signature crispiness of a pan pizza largely comes from baking it in a well-oiled, heavy pan (like our preferred cast iron skillet). This method creates a deep-fried effect on the bottom and sides of the dough, yielding a satisfying crunch with every bite. The cheese and sauce often extend to the very edge of the pan, melting and caramelizing against the hot metal to form a savory, crispy “frico” crust that is highly sought after. It’s a hearty, satisfying pizza that’s surprisingly easy to master at home, promising a delicious and comforting meal for any occasion.

Customizing Your Skillet Pizza: Endless Possibilities

One of the best aspects of making pizza at home is the freedom to customize it to your heart’s content. Here are some ideas for substitutions and variations to make this cast iron pan pizza uniquely yours:

• Flexible Dough Rising Options: Our recipe provides various dough rising schedules. Choose the one that best suits your timeline, whether you prefer a quick room temperature rise for immediate gratification or an overnight fridge rise for enhanced flavor development.
• Adjusting Crust Thickness: For a slightly thinner yet still delightfully crispy crust, consider using a larger 12-inch cast iron pan. The dough will spread more thinly, resulting in a different but equally delicious texture.
• Alternative Baking Pans: No cast iron? No problem! While a cast iron skillet is ideal for its heat retention, you can achieve excellent results with an 8×8-inch or 9×9-inch metal baking pan. Just ensure it’s well-oiled to prevent sticking and promote crispiness.
• Get Creative with Toppings: This recipe is a canvas for your favorite pizza toppings! From classic combinations to gourmet creations, almost anything goes. The key is not to overload the dough, which could prevent it from baking properly and result in a soggy crust.
• A Touch of Sweet Heat: After baking, elevate the flavor profile with a drizzle of hot honey. The sweet and spicy kick complements the savory cheese and pepperoni beautifully, adding an exciting dimension to each slice.
• Enhanced Herbaceousness: Sprinkle dried oregano and red pepper flakes over your pizza before the final bake. These additions will infuse your pizza with aromatic depth and a hint of warmth, enhancing the overall Italian-inspired flavors.
• Garlic Infusion: For garlic lovers, brush the par-baked crust with garlic-infused olive oil before adding sauce and cheese.
• Cheese Blend Adventure: While mozzarella is traditional, experiment with a blend of cheeses like provolone, white cheddar, or a touch of Parmesan for more complex flavor and varied melt.

Mastering the Dough Rise: Flexible Options for Every Schedule

One of the most appealing features of this no-knead pizza dough is its adaptability to your schedule. Whether you need a quick rise or prefer to develop deeper flavors over time, we have an option for you:

Room Temperature Rise (as written in the recipe): This is the quickest method. After completing the initial mixing and stretch-and-folds, lightly oil and cover the dough. Allow it to rise at room temperature until it has visibly doubled in size, which typically takes between 30 minutes to 1 hour, depending on your kitchen’s warmth. Once doubled, gently transfer the dough to your prepared cast iron pan, pressing it gently towards the corners. Let it rest for a second rise in the pan until it fills the pan nicely and appears light and jiggly (another 30 minutes to 1 hour). At this point, it’s ready for dimpling and baking.

Overnight Fridge Rise (for optimal flavor): For the most complex and delicious flavor profile, opt for an extended cold fermentation. After completing all the stretch-and-folds, oil and cover the dough tightly, then transfer it to the refrigerator. Allow it to rise slowly in the fridge for at least 12 hours, and up to three days. This slow, cold rise significantly develops the dough’s flavor, resulting in a more nuanced and aromatic crust. When ready to bake, remove the dough from the fridge and allow it to come to room temperature for about 1-2 hours before transferring to the pan, pressing, and proceeding with the second rise as described above, or simply letting it rise in the pan as the oven preheats.

Room Temperature First, Refrigerator Second: This hybrid method offers a balance between speed and flavor development. After mixing and performing the stretch-and-folds, oil and cover the dough, letting it rise at room temperature until it has almost doubled in size (approximately 1 hour). Then, transfer the dough to your oiled pan, cover it, and refrigerate overnight. The next day, remove the pan from the fridge and uncover it while your oven preheats. The dough will continue to relax and rise as it warms up, then dimple and bake as usual.

Pro-Tip for Flexibility: If your dough is rising at room temperature and you realize you’re not quite ready to bake, or your timing is off, simply cover the dough and place it in the fridge. The cold temperature will significantly slow down the rising process, giving you more flexibility and preventing the dough from over-proofing.

Endless Topping Possibilities for Your Pan Pizza

Once you’ve mastered the perfect no-knead cast iron pan pizza crust, the world of toppings is your oyster! Here are some ideas to inspire your next creation, ranging from classic comfort to modern gourmet:

For a traditional and universally loved pizza, start with a rich tomato sauce, then layer on shredded low-moisture mozzarella, and classic pepperoni. Enhance the flavor with a sprinkle of red pepper flakes for a subtle kick, slices of Italian sausage, thinly sliced red onion, and a generous dusting of parmesan cheese. You could also create a “supreme” pizza with a medley of cooked Italian sausage, diced bell peppers (green, red, or yellow), black olives, and a medley of Italian herbs like oregano and basil.

If you’re in the mood for a more modern or adventurous twist, consider these options: swap out mozzarella for a sharp cheddar cheese and top with savory barbecue chicken for a delightful BBQ chicken pizza. Or, replace the classic marinara sauce with a vibrant basil pesto for a fresh, herbaceous flavor profile. Other fantastic ideas include:

• Vegetarian Delight: Roasted bell peppers, mushrooms, spinach, feta cheese, and sun-dried tomatoes.
• Mediterranean Inspired: Kalamata olives, artichoke hearts, red onion, crumbled goat cheese, and a drizzle of olive oil.
• Spicy Sensation: Calabrian chilies, spicy Italian sausage, provolone, and a dash of chili oil.
• Breakfast Pizza: Scrambled eggs, crumbled bacon or sausage, cheddar cheese, and a sprinkle of chives (serve for brunch!).

Truly, any toppings you enjoy on other types of pizza will work wonderfully on a pan pizza. The thick, sturdy crust is excellent at holding a variety of ingredients, so feel free to get creative and experiment with your favorite flavor combinations!

Step-by-Step: Crafting Your No-Knead Cast Iron Pan Pizza

Part 1: Preparing the No-Knead Pan Pizza Dough

Step One: In a large mixing bowl, thoroughly combine all the dry ingredients for the dough: bread flour, all-purpose flour, kosher salt, and instant yeast. Once mixed, add the sugar, olive oil, and lukewarm water. Use a sturdy dough whisk or a wooden spoon to mix everything together until no dry pockets of flour remain and the ingredients are completely moistened. Cover the bowl with a dish towel and allow the dough to rest for 5 minutes. This brief rest helps the flour hydrate and the gluten to begin relaxing.

Step Two: Now, it’s time for the first series of stretch and folds. Wet your hands slightly to prevent sticking. Reach halfway under the dough in the bowl, scoop it up, and gently pull it upwards, stretching it. Then, fold the stretched portion of the dough over itself, towards the center of the bowl.

Step Three: After completing the first fold, rotate the bowl a quarter turn (about 90 degrees). Repeat the stretch and fold process three more times, turning the bowl each time, until you’ve done a total of four folds. Once this series is complete, cover the bowl again and allow the dough to rest for another 5 minutes.

Step Four: Repeat the entire stretch and fold process (four folds followed by a 5-minute rest) two more times. This means you will perform a total of three series of four stretch-and-folds, resulting in 12 folds in total. By the end of this, the dough will have developed more strength and elasticity.

Hot Tip! As you progress through the stretch and fold series, you’ll notice a significant change in the dough. It will become noticeably smoother, more elastic, and much easier to stretch without tearing. This indicates that the gluten is developing beautifully.

Step Nine: Once the dough has completed its second rise and is beautifully puffy and jiggly, it’s time to dimple. Using your fingers and thumbs in a “claw” shape, gently but firmly press down into the dough, reaching towards the bottom of the pan and slightly forward. Repeat this all over the dough’s surface, creating little divots and allowing air bubbles to form. This technique gives the pan pizza its characteristic texture and helps achieve an even bake.

Step Ten: Preheat your oven to a blazing 450℉ (remember to remove the dough from the oven if it was rising there!). Once the oven is fully preheated, place the dimpled dough directly into the hot oven and par-bake it for 20 minutes. This crucial step creates a sturdy, partially cooked crust that will be wonderfully crispy and prevent any sogginess when the toppings are added.

Part 2: Topping and Finishing Your Cast Iron Pan Pizza

Step Eleven: After the dough has par-baked for 20 minutes, carefully remove the hot cast iron pan from the oven. Working quickly, spread your favorite pizza sauce evenly over the par-baked crust. Ensure the sauce goes all the way to the edges of the dough, leaving no naked crust.

Step Twelve: Next, cover the sauced crust completely with your shredded low-moisture mozzarella cheese. This is a critical step for those amazing cheesy edges: make sure the cheese extends all the way to the very edges of the dough, allowing some of it to even spill onto the exposed cast iron pan. This is how you achieve that coveted caramelized, crispy cheese crust.

Step Thirteen: Carefully arrange your additional desired toppings, such as pepperoni slices, evenly over the cheese. Avoid overcrowding the pizza. Return the pan to the preheated 450℉ oven and continue baking for another 10 minutes. The cheese should be fully melted, bubbly, and the crust golden. For an extra crispy topping and a deeply browned cheese, you can briefly turn on the broiler for a minute or two, but watch it very closely to prevent burning.

Step Fourteen: Once baked to perfection, remove the pizza from the oven. Immediately run a thin knife or spatula around the outside edge of the pizza dough to loosen any cheese that may have stuck to the pan. Then, use a sturdy spatula to carefully remove the entire pizza from the cast iron skillet. Transfer it to a wire rack to cool for a few minutes before slicing. This prevents the bottom crust from becoming soggy due to trapped steam.

Top Tips for Pan Pizza Perfection

Achieving a truly exceptional cast iron pan pizza involves a few key techniques. Follow these expert tips for a consistently delicious result:

• Full Oven Preheat is Key: Always allow your oven to fully preheat to the specified temperature before baking. A truly hot oven is essential for the rapid rise (oven spring) of the dough and for achieving a perfectly crispy crust.
• Embrace the Edges: When adding sauce and cheese, make sure to spread them all the way to the very sides of the pan. This allows the cheese to crisp up and caramelize over the edges of the dough and against the hot cast iron, creating those sought-after, flavorful “frico” crust bits.
• Shred Your Own Mozzarella: For the best melty, gooey cheese experience, use low-moisture mozzarella cheese from a block and shred it yourself. Pre-shredded cheeses often contain anti-caking agents (like cellulose) that can inhibit smooth melting and reduce the desired gooey texture.
• Release Promptly: Immediately after removing the pizza from the oven, run a thin knife or spatula carefully around the perimeter of the pizza dough. This helps to loosen any baked cheese or crust that might have adhered to the cast iron pan.
• Prevent Soggy Bottoms: It’s crucial to remove the pizza from the pan within a few minutes of baking. Transferring it to a wire rack allows air to circulate underneath, preventing steam from accumulating and making the bottom crust soggy.
• Patience Before Slicing: Allow the pizza to rest for at least 5 minutes before cutting into it with a pizza roller or a sharp knife. This resting period allows the cheese to set slightly, preventing it from sliding off, and helps the crust firm up, resulting in cleaner, more intact slices. Make quick, purposeful cuts for the best results.

Frequently Asked Questions About Cast Iron Pan Pizza

Storing Your Delicious Leftover Pan Pizza

If you happen to have any slices left (a rare occurrence with this pizza!), proper storage will help maintain its quality. Store leftover pizza covered tightly in the fridge for up to 5 days. Ensure it’s in an airtight container or wrapped snugly in plastic wrap to prevent it from drying out.

For longer storage, pizza slices can be individually wrapped in plastic wrap, then placed into a freezer-safe sealed container or a heavy-duty freezer bag. Frozen pizza will maintain its best quality for up to three months.

Reheating Pan Pizza for Maximum Crispiness

The best way to reheat leftover pan pizza and revive its crispy crust is in a cast iron pan. Place the cold or frozen pizza slices back into a dry cast iron pan (no need to oil it again). Bake in a preheated 400℉ oven for 5-10 minutes, or until the cheese is hot and bubbly, and the crust has re-crisped to your liking. This method ensures the bottom and sides get beautifully crunchy again, just like when it was freshly baked.

If reheating from frozen, simply add a few extra minutes to the bake time (typically 10-15 minutes total) to ensure the pizza is thoroughly heated through, bubbly, and crispy.

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Essential Kitchen Wisdom: Tips for Success

• Understanding Salt Measurements: All recipes on The Cozy Plum are developed using Diamond Crystal kosher salt, which is the least salty variety of kosher salt. If you are using Morton’s kosher salt, you will need to reduce the amount by half, as it is twice as salty. The same adjustment applies to sea salt. Please avoid using table salt in baking unless specifically instructed, as its fine grain and additives can drastically alter the final product.
• Precision with Weights and Measures: While cup measurements are provided, for the most accurate and consistent baking results, we highly recommend baking by weight using a digital scale. This eliminates variability in packing flour and ensures your dough always turns out perfectly.
• Scaling Recipes: You can easily scale most recipes to serve more or fewer people. While quantities can be adjusted, please note that baking times may need to be modified accordingly. Keep an eye on your bake and adjust as necessary.
• Pan Size Conversions: If you wish to make this recipe in a different size pan, you can use an online pan size converter to adjust the ingredient quantities and baking times appropriately.

Cast Iron Pan Pizza

By Callan Wenner

This no-knead cast iron pan pizza boasts a crispy, golden-brown crust, generously topped with melted mozzarella and savory pepperoni. Featuring a simple homemade dough with adaptable rising options, it brings the joy of classic fast-food pan pizza right to your home. Perfect for your next pizza night!

A video demonstration of this recipe is available. Please visit the original article page if you need to view the video.

Nutritional Information (Estimate per serving)

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.