Baking pizza pan-pizza cast-iron Italian

Sicilian Cast-Iron Pizza

Name: Sicilian Cast-Iron Pizza
Prep time: 1 h 30 min
Cook time: 25 min
Total time: 1 h 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 cups Bread flour; 1.25 cups Warm water (about 105–115°F / 40–46°C); 0.75 tablespoons Active dry yeast; 1 tablespoon Sugar; 1.5 teaspoons Fine salt; 4 tablespoons Extra-virgin olive oil (for dough and pan); 1.5 cups Canned crushed tomatoes; 2 cups Shredded low-moisture mozzarella; 1 teaspoon Dried oregano; 8 leaves Fresh basil leaves (for finishing)

A home-friendly cast-iron version of Sicilian pan pizza with an airy, focaccia-like interior and deeply crisped bottom. This method yields a tender, olive-oil–kissed crust topped with bright tomato and melty mozzarella — perfect for weeknight dinners or casual gatherings.

0.0(0 reviews)

Prep: 90m · Cook: 25m · Total115 mins

DifficultyMedium

Serves4

AuthorJake

Jake's note

"This recipe leans on a high-heat bake and a well-oiled cast-iron pan to recreate Sicilian pan pizza at home. It shines when you want a satisfying, shareable pie with an airy crumb and a crackly, caramelized bottom."

Sicilian Cast-Iron Pizza

This Sicilian cast-iron pizza is my go-to when I want the pillowy interior of focaccia but the blistered, crunchy bottom that only hot cast iron can deliver. The dough is intentionally simple—bread flour for chew and structure, a high hydration that yields open, airy bubbles, and just enough olive oil to give the crust a tender, savory finish. Baking in a preheated skillet concentrates heat under the dough so you get that satisfying contrast: a golden, almost fried base and a soft, olive-oil–kissed crumb above.

What makes this version work for home cooks is the approachable timeline and forgiving technique: a warm, single rise that develops flavor without demanding a pro’s timing, and an easy assembly that uses crushed tomatoes and low-moisture mozzarella for reliable results. It shines at weeknight dinners sliced straight from the skillet, and it’s sturdy enough for casual entertaining—targeted texture and bright tomato flavor, with basil added at the end to lift each bite.

Plan your timing

Enter your target meal time:

5:01 pm–5:20 pm→Bloom the yeast

5:20 pm–5:39 pm→Mix and knead the dough

5:39 pm–5:58 pm→First rise

5:58 pm–6:17 pm→Preheat pan and shape dough

6:17 pm–6:36 pm→Top and bake

6:36 pm–6:55 pm→Finish and serve

Ingredients

Yield

Instructions

Bloom the yeast

Combine the warm water and sugar in a small bowl, sprinkle the active dry yeast over the surface, and stir gently to combine. Let sit 5–10 minutes until foamy and fragrant; if it doesn't foam, discard and start with fresh yeast.

For this step

1.25 cupsWarm water (about 105–115°F / 40–46°C)
0.75 tablespoonsActive dry yeast
1 tablespoonSugar

Mix and knead the dough

In a large bowl, whisk the bread flour and fine salt, make a well, then pour in the yeast mixture and 2 tablespoons of the olive oil. Stir until a shaggy dough forms, then turn onto a lightly floured surface and knead 5–7 minutes until smooth and slightly elastic (or use a stand mixer with a dough hook on medium-low for 4–5 minutes). Place the dough in a lightly oiled bowl, cover, and proceed to the first rise.

For this step

3 cupsBread flour
1.5 teaspoonsFine salt
4 tablespoonsExtra-virgin olive oil (for dough and pan)

First rise

Cover the bowl with plastic wrap or a damp towel and let the dough rise at room temperature until doubled in volume, about 60–75 minutes depending on warmth. This long, gentle rise builds the airy interior characteristic of Sicilian pizza.

Preheat pan and shape dough

Place a 10–12-inch cast-iron skillet in the oven and preheat to 500°F (260°C) with a rack in the lower third for at least 15 minutes so the pan is very hot. Meanwhile, oil the hot pan with 1–2 tablespoons of olive oil (use tongs to remove the pan briefly if needed), gently deflate the dough, transfer it to the oiled pan, and press or stretch it to the edges; let rest 15–20 minutes to puff slightly.

For this step

1.5 cupsCanned crushed tomatoes
2 cupsShredded low-moisture mozzarella
1 teaspoonDried oregano

Top and bake

Spread the crushed tomatoes over the dough in an even layer, sprinkle with dried oregano and a pinch of salt, then top with shredded mozzarella and a final drizzle of olive oil. Slide the pan back into the oven and bake 18–22 minutes until the cheese is bubbling and the crust is deep golden-brown and crisp on the bottom.

Finish and serve

Remove the skillet from the oven and let the pizza rest 3–5 minutes so the cheese sets slightly, then scatter fresh basil leaves over the top and slice. Serve hot straight from the cast iron for the crispiest crust; leftovers reheat well in a hot skillet to refresh the bottom crispness.

For this step

8 leavesFresh basil leaves (for finishing)

Tips from the kitchen

Bloom yeast properly

Use water between 105–115°F (40–46°C) and give it 5–10 minutes—if the mixture isn't foamy, your yeast may be dead and should be replaced.

Preheat the skillet

Heat the cast iron in a hot oven for at least 15 minutes on the lower-third rack so the bottom crisps quickly when the dough hits the pan.

Gentle dough handling

After the first rise, press and stretch rather than tearing; let the dough rest 15–20 minutes in the oiled pan to relax the gluten and prevent springback.

Control tomato moisture

If your canned crushed tomatoes seem loose, spoon them into a sieve for a few minutes or simmer briefly to thicken so the crust doesn't get soggy.

Oil for frying effect

Don't skimp on the pan oil—1–2 tablespoons create a shallow 'fry' that yields the hallmark crisp, golden underside.

Add basil at the end

Scatter fresh basil after the pizza comes out of the oven so the leaves stay bright and aromatic rather than wilted.

Variations & substitutions

Garlic-Rosemary Twist

Stir a minced clove of garlic and a teaspoon of chopped fresh rosemary into the olive oil before pressing the dough into the pan for an herb-forward aroma that complements the tomatoes.

Part-Whole Wheat Dough

Replace up to 1 cup of the bread flour with whole-wheat flour and add 1–2 tablespoons more water; expect a nuttier flavor and slightly denser crumb.

Vegan Cheese Swap

Use a firm, low-moisture vegan mozzarella and the same bake time—finish with a drizzle of good olive oil and lots of basil for a satisfying dairy-free version.

Spicy Arrabbiata Style

Stir 1/4–1/2 teaspoon red pepper flakes into the crushed tomatoes before spreading for a bright, spicy lift that pairs well with robust basil.

Storage & make-ahead

Cool the pizza completely, then store slices in an airtight container in the refrigerator for up to 3 days. To refresh the crisp bottom, reheat slices in a dry skillet over medium heat for 3–5 minutes or bake at 375°F (190°C) until warmed through. For longer storage, freeze individual slices wrapped in foil or plastic wrap for up to 1 month and reheat from frozen at 350°F until hot, then finish in a skillet for extra crunch.

What to serve with it

Serve directly from the cast iron on a wooden board with a simple arugula salad dressed in lemon and olive oil to cut the richness. Pair with a bright, acidic red like Chianti or a crisp lager; offer crust-side-up slices so guests can appreciate the browned bottom and melty cheese.

Frequently asked questions

Can I use instant yeast instead of active dry?

Yes—instant yeast can be used, and you can mix it directly into the flour without blooming; if measuring by volume, reduce the instant yeast by about 20–25%, or use equal amounts if you weigh your yeast.

What if my dough doesn't rise enough?

Check that your yeast was active (foamy after blooming) and that the room wasn't too cold; you can speed things up by placing the covered dough in a slightly warm (not hot) oven with the light on for 20–30 minutes.

My bottom burns before the top is done—how to fix it?

Move the rack up one position so the top receives more heat, or reduce oven temperature by 25°F and bake a few minutes longer; you can also tent the top with foil if the cheese is browning too fast.

Can I make the dough ahead of time?

Yes—after kneading, place the dough in a lightly oiled bowl, cover, and refrigerate for up to 48 hours for a slow ferment; bring it to room temperature for 30–60 minutes before shaping in the hot pan.

Is bread flour necessary?

Bread flour gives better chew and structure for the open, focaccia-like crumb, but you can use all-purpose flour; expect a slightly softer, less airy interior and consider reducing water by a tablespoon or two.

How can I prevent a soggy pizza center?

Use well-drained or slightly reduced crushed tomatoes, avoid over-saucing the center, and make sure the skillet is very hot so the crust starts crisping immediately when it goes into the oven.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Bloom the yeast

Warm water (about 105–115°F / 40–46°C)1.25 cups
Active dry yeast0.75 tablespoons
Sugar1 tablespoon

Step 2: Mix and knead the dough

Bread flour3 cups
Fine salt1.5 teaspoons
Extra-virgin olive oil (for dough and pan)4 tablespoons

Step 4: Preheat pan and shape dough

Canned crushed tomatoes1.5 cups
Shredded low-moisture mozzarella2 cups
Dried oregano1 teaspoon

Step 6: Finish and serve

Fresh basil leaves (for finishing)8 leaves

Nutrition Facts

Per serving: 1/4 pizza (330g)

Calories655

Total Fat25.6g

Saturated Fat8g

Trans Fat0.4g

Polyunsaturated Fat7.2g

Monounsaturated Fat7.9g

Total Carbohydrates81.6g

Dietary Fiber4.6g

Total Sugars8.4g

Protein25g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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