🍕 Skillet Pan Pizza Perfection
This skillet pan pizza is unbelievably simple and delivers a crust that’s golden and crispy on the outside with a soft, fluffy inside. Thanks to a hot cast iron pan and a sprinkle of cornmeal, every bite is packed with texture and flavor. If you’re a pizza lover like me, this is about to be your new obsession—right up there with flatbread and French bread pizza nights!
💡 Why You’ll Love It
This pizza is like a homemade deep-dish dream. The cast iron ensures even baking and that signature crunch at the bottom. With melty cheese, zesty sauce, and your favorite toppings, it’s guaranteed to be a hit—just like our go-to pizza sticks!
đź›’ Ingredients & Notes
- Instant yeast – Quick-rise works great to speed things up.
- Yellow cornmeal – Adds an unbeatable crunch.
- Tomato paste – Makes the sauce rich; add water to thin if desired.
- Spicy Italian sausage – Or use any favorite sausage or protein.
- Bell peppers – Green or red both bring great flavor and color.
👨‍🍳 How to Make It
- Make the Dough
In a medium bowl, combine warm water and yeast. Stir in remaining dough ingredients, knead until smooth. Cover with plastic and a towel, then let rise for 1 hour in a warm spot. If making your own sauce, prep it now. - Roll the Dough
Once risen, place dough on a floured surface and roll out into a 15-inch round. - Prep the Pan
Warm the cast iron skillet on the stovetop. Sprinkle in remaining cornmeal, then carefully press the dough into the pan, working it up the sides. - Assemble Your Pizza
- Spread sauce over the base
- Add shredded cheese
- Layer on your toppings
- Finish with grated Parmesan around the edges (totally optional, but amazing)
- Bake
Transfer the skillet to a preheated oven (usually 450°F) and bake until the cheese is bubbly and the crust is golden and crisp.
👩‍🍳 Helpful Tips
- Prefer a thinner sauce? Add a bit of water to loosen it.
- Freeze any leftover sauce for your next pizza night.
- No cast iron? Use a pizza pan or stone—but expect a thinner crust.
