There’s nothing quite like biting into a slice of crispy, golden-edge pizza with gooey, melted cheese stretching with every pull. This cast iron pan pizza recipe delivers exactly that — with zero kneading, a flavorful no-cook tomato sauce, and that irresistible cheesy crust we all crave. If you’ve got a skillet and a bit of patience, this will become your new go-to pizza night favorite.
Why You’ll Love This Recipe
- Crispy edges with that iconic cheesy “frico” ring
- No kneading required — the dough does the work while resting
- Simple sauce made with pantry staples
- Cooked entirely in a cast iron skillet for max crisp and minimal mess
Ingredients:
For the Dough:
- Bread flour
- Salt
- Instant yeast
- Water
*Optional you can use store-bough
For the Sauce:
- Canned whole tomatoes (drained) or fresh tomatoes
- Garlic
- Salt
- Oregano
- Balsamic vinegar
- Red chili flakes
For the Toppings:
- Monterey Jack cheese (shredded from a block)
- Mozzarella cheese (shredded from a block)
- Extra virgin olive oil
Instructions:
Step 1: Make the Dough
Mix together flour, salt, yeast, and water in a bowl until a sticky dough forms. Transfer to a lightly greased bowl, cover with plastic wrap, and refrigerate for at least 12 hours or overnight.
Step 2: Make the Sauce
In a blender, combine drained tomatoes, garlic, salt, oregano, balsamic vinegar, and chili flakes. Blend until smooth. Store in the fridge until ready to use (lasts up to 3 days).
Step 3: Prep the Dough
Coat a 10-inch cast iron skillet with olive oil. Place the dough inside and stretch it gently to fill the pan. Cover and let rise at room temperature for 90 minutes, until puffy.
Step 4: Preheat the Oven
30 minutes before baking, preheat the oven to 400°F (200°C). Place a rack in the lower third of your oven.
Step 5: Assemble the Pizza
Spread ½ cup of sauce over the dough, leaving a ½-inch border. Create a ring of Monterey Jack cheese around the edge to get that crispy cheese crust. Fill the center with shredded mozzarella.
Step 6: Bake
Bake for 25–30 minutes, until the top is bubbling and golden. Then place the skillet on the stovetop over medium-high heat for 2–4 minutes to crisp the bottom (check frequently with a spatula).
Step 7: Rest and Serve
Carefully slide the pizza onto a wire rack. Let it rest for 10 minutes before slicing. Then serve and enjoy every glorious, cheesy bite.
Pro Tips
- Don’t skip the overnight rise — it develops deep flavor and a perfect chewy crust.
- Shred cheese from a block for better melt and texture (no pre-shredded fillers).
- Make extra sauce and freeze it for your next pizza night or pasta dish.
This pizza is so good, it might just ruin delivery forever.
Happy cooking!