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Cast Iron Skillet Pizza

Makes 1-8" cast iron skillet pizza


550°F - 600°F

cook time

20 mins + overnight proofing time for the dough


206g (3/4 c + 2 tsps) Warm water
12g fresh yeast or 3g (scant teaspoon) Active dry yeast
300g (2.5 c) Bread flour
8g (2 tsps) Salt
6g (1 1/2 tsps) Vegetable oil plus more for greasing pan

Shredded mozzarella
Pizza sauce
Sliced pepperoni

8" cast iron skillet


Pour warm water into the bowl of a stand mixer. Add yeast and let it bloom for 5 minutes. After the yeast has bloomed, add the vegetable oil and the flour. Mix until incorporated. Add the salt. Knead dough until elastic and sufficient gluten has developed, about 10 minutes. Place dough in a greased bowl, cover with plastic and place in the refrigerator overnight.

The next day, take your dough out of the refrigerator and let come to room temperature, about 2-3 hours.

Light your Cru oven. Build sufficient heat on the oven floor.

Thoroughly grease your 8" skillet, on the cooking surface as well as the sides. Place dough ball into the skillet and spread it to cover the base of the skillet.

Next, spread the sauce on the surface of the dough. Then, sprinkle shredded mozzarella on top of the sauce. Place pepperoni slices on top of the cheese.

In your Cru oven, push the embers to the back or side of the oven, making room for the skillet. Once the oven's ambient temperature reaches 600°F, place the skillet into the oven, then cover the door

Cook for 20 minutes, rotating every 5 minutes, or until the sides are well done and releases from the sides.


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