Cast Iron Skillet Pizza
Equipment
- 10-inch or 12-inch cast iron skillet
- Tight-fitting lid or heavy-duty aluminum foil
- Spatula
- Pizza cutter or sharp knife
- Camp stove or campfire grate
Ingredients
Pizza Dough & Base
- 1 lb pre-made pizza dough store-bought refrigerated dough or homemade, brought to room temperature for 20-30 minutes
- 3 tbsp olive oil divided — 2 tbsp for the skillet, 1 tbsp drizzled on top
Sauce & Toppings
- 1/2 cup pizza sauce or marinara good quality jarred, or homemade
- 1.5 cups low-moisture whole-milk mozzarella freshly shredded from a block for best melt
- 3 oz pepperoni slices or topping of your choice — see variations
- 1 tsp dried Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes optional, for heat
- 1/4 tsp kosher salt for seasoning the dough
Optional Garnish
- fresh basil leaves added after cooking
- grated parmesan for finishing
Instructions
Prepare the Skillet & Dough
- Allow your pre-made pizza dough to sit at room temperature for 20-30 minutes if it has been refrigerated. This makes it much easier to press and stretch without it springing back.
- Place your 10-inch or 12-inch cast iron skillet over medium heat on your camp stove or campfire grate. Add 2 tablespoons of olive oil and swirl to coat the entire bottom and about 1 inch up the sides. Allow the skillet to heat for 2-3 minutes until the oil is shimmering and hot.
- Carefully press and stretch the pizza dough into the skillet using your fingertips, pushing it to the edges. It's okay if it doesn't reach every corner perfectly — rustic edges are part of the charm. Season the dough lightly with kosher salt.
Add Toppings
- Spoon the pizza sauce over the dough and spread it evenly, leaving about a 1/2-inch border around the edges for the crust.
- Sprinkle the shredded mozzarella evenly over the sauce. Add your pepperoni or chosen toppings in an even layer over the cheese.
- Sprinkle the dried Italian seasoning, garlic powder, and red pepper flakes (if using) over the top. Drizzle the remaining 1 tablespoon of olive oil over the entire pizza.
Cook the Pizza
- Cover the skillet tightly with a lid, a sheet of heavy-duty aluminum foil crimped around the edges, or another skillet placed upside down on top. This traps heat to melt the cheese from above while the crust crisps from below.
- Cook over medium heat for 15-20 minutes. After about 10-12 minutes, use a spatula to gently lift one edge of the pizza and check the bottom. You're looking for a deep golden-brown color. Adjust heat as needed — lower it if the bottom is browning too fast before the cheese has melted.
- The pizza is done when the bottom crust is deep golden-brown and crispy, the cheese is fully melted and bubbling, and the dough edges are puffed and cooked through.
Serve
- Remove the skillet from heat and let the pizza rest for 2-3 minutes. This helps the cheese set slightly and makes slicing easier.
- Use a spatula or pizza cutter to slice into wedges directly in the skillet, or slide the whole pizza onto a cutting board. Garnish with fresh basil leaves and grated parmesan if desired. Serve immediately and enjoy.
Notes
Campfire tip: Position the skillet over a section of the fire with steady, medium heat — not directly over raging flames. Glowing coals work better than active flames for even, controlled heat. Storage: Leftover pizza keeps in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat with a lid on for the crispiest results. Dough tip: Pillsbury refrigerated pizza dough, Trader Joe's fresh pizza dough, or any grocery store bakery dough works great. Whole wheat dough also works well. Make it a white pizza: Skip the marinara and use olive oil + minced garlic as the base, then top with ricotta dollops and mozzarella.
Nutrition
Calories: 420kcalCarbohydrates: 48gProtein: 18gFat: 18gSodium: 890mgFiber: 2gSugar: 4g