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This skillet pizza is proof that you do not need a pizza oven, a stone or even a hot oven for a crisp, golden base and properly melted cheese. Homemade dough goes into a cast iron pan, gets topped with sauce, mozzarella and pepperoni, and then cooks gently on the hob under a lid.
I worked this method out one sweltering August evening when the thought of switching on the oven was unbearable. My son was dubious until he heard the base crackle as I slid the first slice out. Now skillet pizza is our Saturday tradition, and he is in charge of placing the pepperoni, always four big slices in a neat square, just like the photos.
In short, skillet pizza is a homemade yeast dough pressed into an oiled 10 inch cast iron pan, topped with pizza sauce, mozzarella and pepperoni, then cooked covered over very low heat on the hob. It takes about 1 hour 40 minutes in total, including the dough rise and 20 to 25 minutes in the pan, serves 4 and comes to about 540 calories per serving, with no oven at all.
Quick Breakdown
Why You’ll Love This Skillet Pizza
- No oven needed. It cooks on the stovetop, so the kitchen stays cool.
- A crisp, golden base. Cast iron holds steady heat and fries the underside of the dough in the olive oil.
- Five ingredient dough. Flour, yeast, salt, water and oil, mixed by hand in five minutes.
- Melty cheese without a grill. The lid traps steam and gently melts the mozzarella.
- Kid friendly fun. In fact, everyone can choose their own toppings.
Ingredient Notes
- All-purpose flour. Two cups (250 g). Bread flour gives a chewier crust if you have it.
- Instant yeast. One teaspoon (4 g). It mixes straight into the flour, with no proofing.
- Salt. One teaspoon (5 g), for flavour and to strengthen the dough.
- Warm water. Three quarters of a cup (180 ml). It should feel warm, not hot; ThermoWorks recommends about 105 to 120°F for pizza dough water, which wakes the yeast without harming it.
- Olive oil. One tablespoon (15 g) in the dough, plus a little extra to oil the pan.
- Pizza sauce. Half a cup (120 g). A thin layer is enough; too much makes the middle soggy.
- Mozzarella. Two cups (225 g), shredded. Low moisture mozzarella melts best here. Cheese is a treat food for most of us, and Harvard Health has a balanced look at dairy fat and heart health.
- Pepperoni. 2 1/2 ounces (75 g). Large deli slices or classic small cups both work.
Cup measures of flour can vary quite a bit, so I weigh mine on a digital kitchen scale for a dough that behaves the same way every Saturday.
Stovetop vs Oven Skillet Pizza
Most cast iron pizza recipes start on the hob and finish in a very hot oven. This one stays on the stovetop the whole time, which suits hot days, small kitchens and anyone without a reliable oven.
| Stovetop with a lid | Oven finished | |
|---|---|---|
| Heat | Very low, 20 to 25 minutes | 425 to 500°F, 12 to 20 minutes |
| Base | Crisp and golden, fried in oil | Crisp, deeper brown |
| Cheese | Soft and melted | Bubbled and browned |
| Kitchen | Stays cool | Gets hot |
If you would like a browned, blistered top, you can slide the pan under a hot grill for a minute at the end. Still, I rarely bother.
Which Pan Is Best for Pizza in a Cast Iron Skillet?
A 10 inch cast iron skillet with a lid is perfect for this amount of dough. Cast iron spreads the gentle heat evenly, so the base browns without hot spots. A heavy stainless or nonstick pan with a tight lid works too; however, thin pans tend to scorch in the centre. If your skillet has no lid, a large flat baking tray laid on top does the job.
How To Make Skillet Pizza
1. Mix the dough. First, combine the flour, yeast, salt, warm water and olive oil in a bowl until a shaggy dough forms.
2. Knead. Next, knead for 5 minutes, until smooth and springy.
3. Rise. Then cover the bowl and leave it somewhere warm to rise for 45 to 60 minutes, until puffy.
4. Oil the skillet. Lightly oil a 10 inch cast iron skillet, including a little way up the sides.
5. Stretch the dough. After that, stretch and press the dough into the skillet, pushing it right to the edges.
6. Add the sauce. Spread over the pizza sauce, leaving a narrow border.
7. Add the cheese. Sprinkle evenly with the mozzarella.
8. Top. Arrange the pepperoni slices over the cheese.
9. Cover. Now cover with a tight fitting lid.
10. Cook low and slow. Cook over very low heat for 20 to 25 minutes, until the cheese has melted and the crust has puffed.
11. Check the base. Finally, lift an edge with a spatula to check that the base is golden and cooked through before sliding it out and slicing.
Why Is My Pizza Soggy or Burnt Underneath?
A stovetop pizza burns underneath when the heat is too high and turns soggy when there is too much sauce or wet toppings. Keep the flame at its lowest for the full 20 to 25 minutes and spread only a thin layer of sauce. These are the usual causes:
- Burnt base, raw top. The heat was too high. Keep the flame at its lowest; the bottom should brown slowly while the cheese melts.
- Soggy middle. Too much sauce or wet toppings. Use a thin layer and pat fresh vegetables dry.
- Doughy crust. The dough was stretched too thick in the centre, or it needed 5 more minutes.
- Pale base. The pan was not oiled. That thin film of olive oil is what fries the underside.
- Stuck to the pan. Run a thin spatula around the edge while it is hot; a well seasoned pan helps.
Tips for the Best Skillet Pizza
- Keep the heat low. This is the single most important tip, because it lets the cheese melt before the bottom browns too quickly.
- Let the dough relax. If it springs back as you stretch it, rest it for 5 minutes and try again.
- Shred your own mozzarella from a block. It melts more smoothly than pre-shredded cheese.
- Dry the lid’s condensation once halfway through, so drips do not land on the cheese.
- Rest the cooked skillet pizza for 2 minutes before slicing, so the cheese sets a little.
Storage and Reheating
- Fridge. Store leftover skillet pizza slices in an airtight container for up to 3 days.
- Reheating. Warm slices in a dry skillet over low heat with a lid for 4 to 5 minutes; the base crisps up again.
- Freezing. Freeze cooked slices for up to 2 months, wrapped well. Reheat from frozen in a covered pan over low heat.
- Dough ahead. You can make the dough in the morning and keep it covered in the fridge, then bring it to room temperature before stretching.
Variations and Substitutions
- Other toppings. Sausage, mushrooms, peppers, onions and olives all work well. Keep them light so the centre cooks through.
- Store-bought dough. Yes, for sure. Use a ball of about 1 pound (450 g), roughly what this recipe makes, and let it come to room temperature first.
- Different doughs. My bread machine pizza dough does the kneading for you, and my sourdough pizza dough gives a tangy, blistered crust.
- White pizza. Swap the sauce for garlic oil and add ricotta with the mozzarella.
- Fresh basil. Scatter it over after cooking, as in the photos.
What to Serve With Skillet Pizza
A crisp green salad with a sharp vinaigrette is all you really need. For a bigger spread, I put out garlic dipping sauce, carrot sticks and a bowl of olives.
If you love cooking in cast iron as much as I do, my skillet cornbread uses the same pan, and my skillet lasagna is another one pan Italian favourite for family night.
Frequently Asked Questions
Pan and Cooking
Do I need a cast iron skillet to make pizza on the stove?
No, but it helps. A 10 inch cast iron skillet with a lid gives the crispest, most even crust. A heavy stainless or nonstick pan with a tight lid also works, while thin pans tend to scorch in the centre.
How do you know when a stovetop pizza is done?
After 20 to 25 minutes on very low heat, the cheese should be melted, the crust puffed and the base golden and cooked through. Lift an edge with a spatula to check the underside before sliding it out.
Why is pizza cooked on low heat in a skillet?
Because the heat only comes from below. Low heat gives the cheese time to melt before the bottom browns too much.
Can you finish a cast iron pizza under the grill or in the oven?
Yes. Once the base is set on the hob, a minute or so under a hot grill browns and blisters the cheese. Oven finished cast iron pizzas usually bake at 425 to 500°F for 12 to 20 minutes.
Dough and Toppings
Can I use store-bought dough for pizza in a skillet?
Yes. Use a ball of about 1 pound (450 g), roughly what this recipe makes, and let it come to room temperature first so it stretches easily.
What other toppings work on a stovetop pizza?
Sausage, mushrooms, peppers, onions and olives all work well. Keep them light and pat fresh vegetables dry, so the centre cooks through and does not turn soggy.
Can I make pizza dough ahead for a skillet pizza?
Yes. Keep it covered in the fridge for up to a day, then bring it back to room temperature before stretching.
How long does leftover skillet pizza keep?
Up to 3 days in the fridge in an airtight container, or 2 months in the freezer as well wrapped cooked slices. Reheat in a dry, covered skillet over low heat for 4 to 5 minutes so the base crisps again.
How many calories are in skillet pizza?
About 540 calories per serving when the pizza is cut into 4, with roughly 23 g protein and 50 g carbohydrates. This is an estimate and changes with the cheese and pepperoni you use.
Ingredients
Dough
- 2 cups all-purpose flour (250g)
- 1 teaspoon instant yeast (4g)
- 1 teaspoon salt (5g)
- 3/4 cup warm water (180ml)
- 1 tablespoon olive oil (15g)
Topping
- 1/2 cup pizza sauce (120g)
- 2 cups shredded mozzarella cheese (225g)
- 2 1/2 ounces pepperoni slices (75g)
Instructions
- Combine the flour, yeast, salt, warm water, and olive oil in a bowl.
- Knead for 5 minutes until smooth.
- Cover and leave to rise for 45 to 60 minutes.
- Lightly oil a 10-inch cast-iron skillet.
- Stretch the dough into the skillet.
- Spread over the pizza sauce.
- Sprinkle with the mozzarella cheese.
- Top with the pepperoni slices.
- Cover with a tight-fitting lid.
- Cook over very low heat for 20 to 25 minutes.
- Check that the base is fully cooked before serving.
