🍕 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!

---

🛒 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

1. 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.
2. Roll the Dough
   Once risen, place dough on a floured surface and roll out into a 15-inch round.
3. 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.
4. 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)
5. 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.