There’s something about homemade pizza in a cast-iron skillet that just feels like home.

This one was made for my husband and son with homemade dough, pizza sauce, fresh spinach, shredded chicken, pepperoni, and plenty of cheese. It isn’t one I can personally eat with my current dietary restrictions, but I still love making the foods my family enjoys.

Cooking from scratch doesn’t always mean everyone at the table eats the exact same thing. Sometimes I adjust a meal for myself, sometimes I make something completely separate, and sometimes I simply make the boys a skillet full of pizza and call it a win.

This one was definitely a win.

Why Cast Iron?

Cast iron is one of my favorite ways to make homemade pizza.

It gives the bottom of the crust a beautiful golden finish while keeping the inside soft and chewy. It also holds heat incredibly well, which helps the crust cook evenly underneath all of those toppings.

And honestly, I love the simplicity of it.

No pizza stone. No specialty oven. Just homemade dough, a well-loved skillet, and whatever toppings your family likes.

Homemade Pizza Dough

This dough is simple, reliable, and works beautifully for cast-iron pizza.

Ingredients

• 1 cup warm water
• 2¼ teaspoons active dry yeast
• 1 tablespoon honey
• 2 tablespoons olive oil
• 3 cups all-purpose flour or bread flour
• 1 teaspoon salt

Directions

Add the warm water, honey, and yeast to a large mixing bowl.

Let it sit for about 5–10 minutes, until the yeast looks foamy.

Add the olive oil and salt.

Begin mixing in the flour, starting with about 2½ cups. Add the remaining flour gradually until the dough comes together.

You want the dough to feel soft and slightly tacky, but not wet.

Knead for about 5–7 minutes, until the dough becomes smooth and elastic.

Place the dough into a lightly oiled bowl, cover it, and let it rise for about 1 hour, or until roughly doubled in size.

This recipe will make one large pizza or two smaller pizzas, depending on how thick you like your crust.

Building the Pizza

Lightly coat your cast-iron skillet with olive oil.

Gently stretch the risen dough into the skillet, working it toward the edges with your fingertips.

It does not have to be perfectly round. In fact, I think homemade pizza looks better when it isn’t.

For this pizza, I used:

• Pizza sauce
• Fresh spinach
• Cooked shredded chicken
• Pepperoni
• Fresh mozzarella
• Additional cheese as desired
• Italian herbs or your favorite seasonings

Spread a layer of sauce over the dough, leaving a little space around the edge for the crust.

Add your cheese and toppings.

Homemade pizza is one of those meals where exact measurements really aren’t necessary. Add as much or as little as your family likes.

Baking

Bake the pizza at 450°F for about 12–16 minutes.

If your pizza is especially thick or heavily topped, it may need closer to 16–18 minutes.

You’re looking for a golden crust, melted and bubbling cheese, and slightly crisp edges on the toppings.

Because cast iron holds heat so well, let the pizza rest for a few minutes before slicing.

That also gives the cheese a chance to settle instead of sliding off the crust the second someone gets impatient and cuts into it.

Not that anyone in my house would ever do that. 😂

Make It Your Own

One of my favorite things about pizza night is that everyone can make theirs differently.

Try combinations like chicken and spinach, fresh mozzarella and basil, roasted vegetables, sausage and peppers, or simply cheese and herbs.

If someone in your family has dietary restrictions, you can also divide the dough into smaller portions and make individual pizzas with different toppings.

That’s one of the reasons I love cooking from scratch. You have complete control over what goes into the food.

From My Kitchen

Cooking from scratch doesn’t have to mean elaborate meals every night.

Sometimes it’s bread rising on the counter.

Sometimes it’s something simmering in a cast-iron skillet.

And sometimes it’s making a homemade pizza you can’t personally eat because the people you love can.

There is still something wonderful about feeding your family well.

From my kitchen to yours,
Sandrock Apothecary