Easy Cast Iron Pizza No Yeast

Love cast iron cooking? Try my cast iron steak, cast iron chicken breast, cast iron chicken thighs, and cast iron salmon next. As self-proclaimed pizza snobs, my family thought pan pizzas were the only way to go, that is, until I introduced them to cooking it in a cast iron skillet instead! This heavy-duty skillet has a magical ability to distribute and retain heat, leaving you with a beautifully risen, golden pizza crust that’s crunchy and chewy on the outside and fluffy on the inside. All we need to do is add the toppings, bake it up, and voila- instant restaurant-style pizza.

Why I love this recipe

Quick and easy. I often make this pizza as a quick weeknight dinner because it all comes together in less than 30 minutes. The crispiest pizza crust. If you think a thin-crust pizza delivers the results, think again. This version gives you the best of both worlds. Fun to customize. Go ahead and get creative! You can top this pie with all of your favorites. No yeast. None of my pizza dough recipes call for yeast, including this one.

Ingredients needed

I use my 2 ingredient pizza dough to make the crust, which is a combination of flour and yogurt. However, with this cast iron skillet pizza, ANY crust works! Here is what you’ll need:

Self-rising flour. A combination of all-purpose flour, baking powder, and salt. Greek yogurt. This adds heaps of moisture and flavor to the dough without needing oil or butter. Olive oil. To brush on the skillet and also the circumference of the pizza crust to give it that golden shine. Toppings. I took an Italian flair for this one and used marinara sauce (actually my homemade pomodoro sauce), mozzarella cheese, Italian herbs, prosciutto, and some arugula for a peppery hit.

How to make pizza in a cast iron skillet

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Like any good pizza, you can top it any way you like! Try red onion, ham, parmesan cheese, pepperoni, bacon, olives, mushrooms, and Italian sausage. Fresh basil, oregano, red pepper flakes, and garlic are also some nice touches.

Arman’s recipe tips

Adjust the dough ratio. Is the dough too wet or sticky? Add a little more flour at a time until it’s easier to handle. Or, if it’s too dry, add more yogurt. Cook on the bottom rack. Because of the heat retention capabilities, I always cook foods in a cast iron skillet on the bottom rack of the oven. It doesn’t overcook the top and allows the base to heat up and cook evenly. Rest the dough. If the dough is springing back while you’re stretching it out, let it rest for 15 to 30 minutes. This gives the gluten time to relax, which makes the dough easier to work with. Pre-make the dough. Get a head start on this recipe by preparing the dough up to 4 hours before baking. I like to keep it chilled for three hours and then sit it at room temperature for one hour before baking. Use another crust. Thanks to the nature of a cast iron skillet, you can use any crust you like. Some fabulous ideas include my cauliflower crust, chicken crust, or sourdough crust. You can also use a store-bought crust.

Storage instructions

To store. Store the leftover pizza or slices in an airtight container or wrapped in foil. They’ll stay fresh in the refrigerator for 2 to 3 days. Not all cast iron pans are created equal. I’ve tested all the options I have on hand (I have almost 8… oops). Here are my recommendations:

Traditional Cast Iron Skillet: High sides; great for deep-dish pizza; requires seasoning. Cast Iron Pizza Pan: Flat, raised edges; ideal for classic round pizzas; retains heat well. Lodge Cast Iron Skillet: Versatile; works for various pizza styles; reliable heat distribution. Enamel-Coated Cast Iron Skillet: Easy to clean; less suited for high heat; better for low to medium-heat pizzas. Cast Iron Griddle: Flat surface; best for multiple small pizzas or flatbreads; similar heat retention.

To freeze. Place the cooled pizza in a ziplock bag and store it in the freezer for up to two months. To reheat. You can retain the crispy, crunchy pizza crust by reheating the leftovers in a skillet in the oven or on the stove, or in the air fryer heated to 350ºF.