PizzasCast Iron Skillet Pizza Recipe

- Collections - Recipes Cookbooks - Pizza Napolitana -   A16 Pizza - - Pizza - Lee's Recipes -


10" or 12" cast iron frying pan


1/2 package yeast
1/3 cup warm or room temperature water
3/4 cup all purpose flour
3/8 tsp. salt
3/4 tsp. sugar


1/2 cup tomato paste (straight from the can) or tomato sauce or pizza sauce (whichever you prefer)
6 oz. your favorite cheese or cheese combination, shredded or sliced
other toppings of your choice, e.g. fresh basil, minced garlic, sliced red onion, pepperoni, cooked Italian sausage

Note: If no other flour is available, you can use a high quality all-purpose flour, but for the most authentic crust, use:



  1. Add the yeast to the water and let it sit for 10 minutes. It should begin to look slightly foamy. Mix the flour, salt and sugar in a separate bowl. Add the yeast mixture to the dry ingredients. Stir until it is well mixed. The dough should be thick, requiring a little effort to mix it. Cover the bowl with plastic wrap or a clean towel. Let the dough rise in a warm or room temperature place for about two hours. Grease your cast iron pan lightly if it isn't already well seasoned.
  2. After the dough has risen, take it out of the bowl and lay it on a floured surface. Knead the dough around 50 times. It should be smoother and less sticky. With a rolling pin, roll it into a round shape and lift it into the pan. You can also push the dough in place in the pan with your fingers. The edges should come up a little on the sides of the pan to form a rim. Spread the sauce on the dough and add the other toppings. Bake in a preheated 425F oven for 15 to 20 minutes or until the cheese bubbles and the top is brown. Can be served right out of the pan.