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By Ciara M
Cast Iron Skillet Pan Pizza
Courtesy of @rafifronz on Instagram. Pro tip: let the dough rest in the oven with the light on while rising.
Updated at: Thu, 23 Jul 2026 04:18:33 GMT
Nutrition balance score
Unbalanced
Glycemic Index
72
High
Nutrition per recipe
Calories1909.8 kcal (95%)
Total Fat65.5 g (94%)
Carbs237.8 g (91%)
Sugars12.2 g (14%)
Protein88.2 g (176%)
Sodium5982.7 mg (299%)
Fiber9.5 g (34%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Mix the first six ingredients in a large bowl. Knead dough for a few minutes. Cover and let sit somewhere warm for 30 minutes.
Step 2
After the first rest, stretch and fold the dough a few times. Cover and let rest another 30 minutes. Repeat this process two more times.
Step 3
After the three rounds of rests, do one more fold and rest. This time allow the dough to rise for 90 minutes.
Step 4
For the last rest, transfer the dough to your large cast iron skillet after heavily coating the pan with olive oil. Spread the dough around the bottom of the pan and poke it with your fingers. Cover and let rest somewhere warm for 90 minutes.
Step 5
Preheat oven to 500 degrees F.
Step 6
Make the tomato sauce by blending crushed tomatoes with salt and dried Italian herbs. You can adjust these to your liking.
Step 7
Grate your mozzarella.
Step 8
Give the dough a final poke with your fingers. Par-bake the dough for 15 minutes until just barely golden/browned.
Step 9
Remove skillet from oven. Add your mozzarella on top, making sure to get it to touch the sides of the skillet. Add dollops of tomato sauce to the top and spread pepperoni on top of that. Bake for another 10 minutes and finish it under the broiler briefly.
Step 10
Remove the pizza from the skillet. Drizzle with olive oil, add a few dollops of ricotta cheese, a few chopped fresh basil leaves, and grate Parmesan over the top. Cut into slices and enjoy!
