cast iron skillet personal pizzas
Thank you for sharing!
  • 98
    Shares

Cooked on the stove in a cast iron skillet and finished under the broiler, these pizzas taste like restaurant personal pizzas with a no-knead, chewy artisan crust that can easily be made from scratch!

*This post contains affiliate links. See my full disclosure

Pizza is almost always a weekly event for our family, but we don’t like to spend money on takeout that often when we can make pizzas at home that are just as delicious!

This pizza really doesn’t take all that long to prepare compared to other dinners, which is an added bonus.

This recipe yields 4 pizzas.

Pin for later!

cast iron skillet personal pizzas pinterest image

Recommended Tools

*This post contains affiliate links. See my full disclosure

personal pizza close up

Personal Pizza Ingredients

Dough:

  • 1 ½ teaspoons active dry yeast
  • 2 ¼ teaspoons kosher salt
  • 1 ½ cups lukewarm water
  • 3 ¼ cups all-purpose flour

(Alternately, you can make a long-fermented sourdough crust using the finished dough from this recipe instead!)

Toppings:

  • 15-ounce can tomato sauce (you will only need about 10 ounces)
  • Drizzle of olive oil
  • Kosher salt to taste
  • 1 ¼ teaspoons pizza seasoning
  • 10 ounces freshly grated mozzarella cheese, or fresh torn into pieces (more or less to taste)
  • Grated Parmesan cheese to taste
  • Any additional toppings you wish (pepperoni, cooked Italian sausage, mushrooms, sliced onion, red pepper flakes, etc.)

Directions

Step 1 – Make Dough

Plan ahead and make the dough at least three hours before assembling the pizzas. This will give you two hours of rise time and one additional hour in the refrigerator.

The dough is sticky and is much easier to work with when it’s cold!

This dough can be stored covered in the refrigerator for up to ten days if you want to make it further in advance or if you aren’t making all four pizzas at once.

In a large bowl, add your yeast and kosher salt.

add salt and yeast

Now add your lukewarm water and give it a quick stir.

add lukewarm water

Add the flour.

add flour

Stir until all the dry flour is absorbed, but do not knead. I always use a table knife to mix because the dough sticks to it less than too a spoon.

mix until flour is absorbed

The dough should be sticky.

finished dough

Cover loosely with a lid, and let sit at room temperature for two hours.

cover loosely with lid

At this point, you should notice that the dough has at least doubled in size.

dough after rise time

Cover it tightly and refrigerate for at least 1 hour.

Step 2 – Preheat Skillet & Assemble First Pizza

When you’re ready to make the pizzas, turn out the cold dough onto a clean, lightly-floured surface and divide into four equal portions with a dough scraper.

Preheat a cast iron skillet on the stove over medium heat while you assemble the first pizza. Position a rack in the center of your oven and turn on the broiler.

Flatten the first portion of dough with your hands (use more flour when needed to prevent sticking) and roll it out to make a 9-inch circle.

If it keeps bouncing back, just let it rest on your counter for 10 minutes and come back to it.

roll out dough

Place your dough round in your preheated skillet, then reduce heat to medium low.

place dough round in skillet

As the dough begins to cook, spread on about 4 tablespoons of the tomato sauce, leaving a border for the crust.

add sauce

Drizzle a bit of olive oil, and sprinkle on the kosher salt and about ¼ teaspoon pizza seasoning.

add seasonings

Add mozzarella cheese (if you grate it yourself or use fresh, it will melt so much better), a sprinkle of Parmesan cheese, and any additional toppings you wish.

add cheese
add toppings

Step 3 – Broil Pizza

Cook your pizza on the stove until the bottom is lightly golden brown. This should take 4-6 minutes.

Use potholders to carefully transfer your skillet straight into your oven.

place pizza under broiler

Broil pizza for 3-5 minutes or until the cheese is melted and top is a deep golden color.

pizza ready to come out of the oven

Remove the skillet from the oven and transfer your pizza to a wire rack to cool slightly before slicing with a pizza cutter.

personal pizza in skillet
transfer to cooling rack
pizza side view

Carefully wipe any excess flour or leftover ingredients out of your skillet with a paper towel after each pizza is finished so nothing burns and smokes as you’re baking the next pizzas.

Repeat to assemble and cook the remaining pizzas, or save the remaining dough in the fridge for another meal.

pizza on cutting board

Mmm, fresh hot personal pizzas. These pair well with a side salad, and are perfect for the whole family to enjoy together!

Tips

  • A well-seasoned cast iron skillet is a must for this recipe. Other kinds of skillets cannot be transferred straight from the stove top to the oven.
  • Be sure your skillet doesn’t preheat too much beforehand. It should feel hot if you hover your hand over the surface, but if it’s smoking, it’s too hot. Reduce the heat or remove your pan from the heat momentarily. You don’t want your crust to brown too quickly on the bottom or the dough won’t have enough time to cook through before the pizza goes under the broiler.

If you enjoy making this recipe, I would greatly appreciate a review!

Yield: 4 personal pizzas

Cast Iron Skillet Personal Pizzas

cast iron skillet personal pizzas

Cooked on the stove in a cast iron skillet and finished under the broiler, these pizzas taste like restaurant personal pizzas with a no-knead, chewy artisan crust that can easily be made from scratch.

Prep Time 15 minutes
Cook Time 45 minutes
Additional Time 3 hours
Total Time 4 hours

Ingredients

  • 1 ½ teaspoons active dry yeast
  • 2 ¼ teaspoons kosher salt
  • 1 ½ cups lukewarm water
  • 3 ¼ cups all-purpose flour
  • 15-ounce can tomato sauce (you will only need about 10 ounces total)
  • 2 teaspoons olive oil for drizzling
  • Kosher salt to taste
  • 1 ¼ teaspoons pizza seasoning
  • 10 ounces freshly grated mozzarella cheese or fresh mozzarella cheese torn into pieces (more or less to taste)
  • Grated Parmesan cheese to taste
  • Any additional toppings you wish (pepperoni, cooked Italian sausage, mushrooms, sliced onion, red pepper flakes, etc.)

Instructions

  1. In a large bowl, stir together yeast, kosher salt, and lukewarm water. Add the flour and stir until all the dry flour is absorbed, but do not knead. Dough will be sticky. Cover loosely with a lid, and let sit at room temperature for two hours. At this point, you should notice that the dough has at least doubled in size. Cover tightly and refrigerate for at least 1 hour.
  2. When you’re ready to make the pizzas, turn out the cold dough onto a clean, lightly-floured surface and divide into four equal portions with a dough scraper. Preheat a cast iron skillet on the stove over medium heat while you assemble the first pizza. Position a rack in the center of your oven and turn on the broiler.
  3. Flatten the first portion of dough with your hands or a rolling pin (use more flour when needed to prevent sticking) and roll dough into a 9-inch circle.
  4. Transfer your dough round to your preheated skillet and reduce heat to medium-low. Spread on about 4 tablespoons of the tomato sauce, leaving a border for the crust. Drizzle a little olive oil. Sprinkle on kosher salt and ¼ teaspoon pizza seasoning. Add mozzarella cheese, a sprinkle of Parmesan cheese, and any additional toppings you wish.
  5. Cook pizza until the bottom is lightly golden brown. This should take 4-6 minutes. Use potholders to carefully transfer your skillet straight into your oven. Broil pizza for 3-5 minutes or until the cheese is melted and the pizza is deeply golden brown. Remove the skillet from the oven and transfer your pizza to a wire rack to cool slightly before slicing with a pizza cutter. Carefully wipe out skillet with paper towel, and repeat to assemble and cook remaining pizzas (or refrigerate dough for another meal).

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

4 servings

Serving Size:

1

Amount Per Serving: Calories: 665Total Fat: 22gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 63mgSodium: 2501mgCarbohydrates: 87gFiber: 5gSugar: 5gProtein: 30g

*Nutrition information is not always accurate.


Thank you for sharing!
  • 98
    Shares