
Cast Iron Pizza
- Each pizza serves 1 to 2
- PREP: 5 minutes
- TOTAL TIME: 1 hour 15 minutes for 3 pizzas
When a really hot skillet becomes a pizza oven.
By using direct high heat from two directions (hot skillet on bottom, broiler on top), these pizzas cook in 1 to 2 minutes. The recipe is enough for multiple pies; the best way is to make one, watch it disappear in seconds, then make another and repeat so you’re always eating fresh, piping-hot, crispy-edged pizza.
- 1
(1-pound) ball of store-bought pizza dough (or your favorite recipe for 1 large pizza)
- 1
(14-ounce) can whole tomatoes, preferably San Marzano
- 2
tablespoons kosher salt
- 1
(8-ounce) ball buffalo (or other fresh) mozzarella, thinly sliced
- 6
tablespoons extra virgin olive oil
- 1
bunch fresh basil
Flour, for dusting
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This deep, preseasoned cast iron pan is your one-stop shop for making perfect family-style meals packed with flavor. Large enough for one-pot meals, like chicken over a bed of potatoes, it can also fry up a whole lot of bacon, sear a few steaks perfectly, or bake a crusty pizza. Naturally nonstick for no-fuss cleanup Unlike most cast iron, seasoning (the process of baking oil into the pan) is not required Glass lid is tempered and can handle a 350°F oven