Cast Iron Pan Pizza (Includes Homemade Dough)

Pour the lukewarm water into a large mixing bowl and whisk in the yeast and sugar. Let sit 5 minutes until the mixture begins to foam. Add the flour and salt and knead by hand for about 10 minutes (or 5–7 minutes in a stand mixer) until the dough is smooth, elastic, and slightly tacky.

Shape a smooth ball from the dough. Lightly oil a clean bowl, place the dough ball inside, and cover with a damp cloth or plastic wrap. Let rise in a warm place for 60 minutes, or until doubled in size.

Pour 1 to 2 tablespoons of olive oil into the cold cast iron pan. Use your fingers to coat the entire bottom and the raised edges of the pan with oil.

Remove the risen dough ball from the bowl and place it in the center of the prepared pan. Turn the ball once so both sides are coated with oil. Gently press the dough with your fingertips toward the edges. Cover the pan with a clean towel and let the dough rest for 30–45 minutes in a warm place, allowing the gluten to relax.

Preheat the oven to the highest setting, ideally 250°C (480°F). If using a pizza stone or baking sheet, place it on the middle rack.

After the rest, press the dough firmly to the edges and corners of the pan with your fingertips. Spread a thin layer of pizza sauce over the dough. Sprinkle the grated mozzarella all the way to the edge so the cheese touches the pan for a crisp crust. Top with your chosen toppings.

Place the cast iron pan in the fully preheated oven. Bake the pizza for 12–15 minutes until golden and cooked, with the cheese bubbling and the edges in contact with the pan dark brown and caramelized.

Remove the pan from the oven. Check with a spatula that the bottom is sufficiently crispy; if needed, transfer to medium-high heat on the stove for an additional 2–3 minutes to deepen the crust crispness. Let the pizza rest 5 minutes in the pan before sliding it onto a cutting board and slicing.