Cast Iron Pan Pizza (Copycat Pizza Hut Pizza Recipe)

Hellooooo crispy, fried crust and a thick, almost focaccia-like puffy interior with all your favorite toppings! This Cast Iron Pan Pizza recipe doesn’t taste just like Pizza Hut: it tastes 1,000x better. The dough recipe is from House of Nash Eats.

How to make pizza in a cast iron pan

When it comes down to it, the recipe below is almost exactly the same as my basic pizza dough recipe that is HUGELY popular on here and gets thousands of visits a day! But it’s the tiniest change to the recipe and some specific differences in the technique that create a whole different pizza experience that is a game-changer if you love deep dish pizza like I do.

  • We’re going to dial back the yeast to just 1 teaspoon. The thing most people don’t know about yeast is that you can get away with less yeast than most recipes call for, as long as you compensate with an increased rise time. If you need things to rise faster, adding more yeast can help. This isn’t the approach if you want pizza in, say, 2 hours. It’s the approach you take on Thursday night when you know you want pizza for dinner the next day.


  • This is practically a no-knead pizza dough. Instead of kneading the dough until it’s smooth, you just stir the ingredients together in a bowl until it’s a rough shaggy lump, then let it sit in the bowl on the counter for about an hour. Stretch and fold the dough every 15-20 minutes. Like, you literally just pull the dough away from the center in one direction, then fold it in half, turn the bowl a quarter turn and repeat, stretching, folding, and turning, for a total of 4 folds. Rest the dough for another 15-20 minutes and repeat 3 more times. It’s all of 5 minutes of work over the course of an hour. Do it once you put the kids to bed while you are watching a show whenever you get to the point where you need to fast-forward between commercials.


cast iron pizza
  • Cover loosely with a piece of plastic wrap and do a long, slow rise in the fridge overnight. Or up to three days. Seriously, this dough can just hang out in the fridge for up to about 72 hours (longer than that and you will want to freeze it). Magic happens as the flavor of the dough develops over time.


  • THREE hours before you want to eat, pull the dough out of the fridge and generously oil TWO large cast iron skillets. This recipe makes enough dough for two 10″ to 12″ pizzas because our small family of four can easily handle one and we always want leftover pizza for lunch the next day anyway. You can always divide the recipe in half if you think one pizza will be enough and you don’t want leftovers.


  • Divide the dough in half and roll each piece in the pan so that the dough is evenly coated in oil. Then use your fingers to press the dough toward the edges of the pan. Don’t worry about stretching it all the way or if it wants to shrink back from the edges a bit. That’s totally normal! Just cover it loosely and let it rest for 15 minutes, then use your fingers to press it towards the edges of the pan again. Chances are it will stay put this second time around, but if not, give it another 15 minute rest then press it out again and call it good.


  • Let the dough rise for 2 hours. The dough will still be cold from the fridge at this point, so give it a couple hours sitting on the counter to come up to room temperature and rise a bit. It will fill the pan all the way to the edges without any extra work.


  • Preheat your oven to 550 degrees F or 525 degrees F or as high as your oven will go. The key to quality pizza at home is a really hot oven. I always preheat mine for at least 20-30 minutes before I put the pizzas in to bake.
  • Now for the fun part! It’s time to top your pizzas. Spread about ½ to ¾ cup of pizza sauce all the way to the edges of the dough. Sprinkle each pizza with 1 ½ cups of freshly grated mozzarella cheese, then top with your favorite toppings and they are ready to bake! Don’t go overboard on the toppings, which can weigh down the crust and make it more difficult to cook through evenly.


  • Pop the pizzas in the oven and bake for about 12-15 minutes until crispy on the bottom. Use a spatula to lift the pizza from the pan a bit to check on whether the bottom crust is done yet or not. It should be a beautiful golden brown. You might need to pry the edges away just a bit if there wasn’t quite enough oil to prevent the cheese from sticking, but otherwise the pizza should pretty much be ready to just slide right out at this point.


  • Do NOT cut the pizza in your cast iron pan! This could easily damage your pan, and frankly, it’s much easier to slice pizza with a pizza cutter or a large sharp knife when you slide it out onto a cutting board. Let the pizza rest for a minute or two, then run a knife around the edges and slide the pizzas out of the pan onto a cutting board within 2-3 minutes of removing from the oven so they don’t start to steam in the pan and lose some of that wonderful crispiness.

What if I want pan pizza but don’t want to wait overnight?

You could even use store-bought pizza dough and still have pretty great pizza thanks to the magic of a well-oiled cast iron pan. It will not taste the same, however it is delicious too.

pizza sauce

Some of our favorite topping combinations for pan pizza

Supreme: pepperoni, canadian bacon, cooked mild Italian sausage, chopped green peppers, chopped onions, sliced mushrooms, and olives

Pepperoni: It’s so simple and basic, but always a favorite.

Hawaiian: canadian bacon & pineapple (Greg’s favorite not mine, LOL)

Meat Lovers: pepperoni, canadian bacon, cooked mild Italian sausage, salami, and crumbled cooked bacon

Garden Veggie: green peppers, red onions, spinach, mushrooms, artichoke hearts

Pizza Day

Cast Iron Pan Pizza (Copycat Pizza Hut Pizza Recipe)

Hellooooo crispy, fried crust and a thick, almost focaccia-like puffy interior with all your favorite toppings! This Cast Iron Pan Pizza recipe doesn't taste just like Pizza Hut: it tastes 1,000x better.
Prep Time 1 hour
Cook Time 15 minutes
Dough Rise 12 hours
Course Main Course
Cuisine American
Servings 16 slices



  • 3 ¾ cups bread flour
  • 1 ½ cups lukewarm water
  • 1 tsp instant or active dry yeast
  • 2 tsp kosher salt
  • 2 tbl olive oil plus 4 tbl olive oil for pan


  • 1-1 ½ cups pizza sauce, divided
  • 3 cups shredded mozzarella cheese, divided
  • Any desired toppings (pepperoni, cooked Italian sausage, sliced mushrooms, onions, peppers, olives, pineapple, etc)
  • 2 tbl freshly grated parmesan cheese, divided


  • Combine flour, water, yeast, salt, and olive oil in the bowl of a stand mixer. Mix with the paddle attachment for 30-45 seconds, just until everything comes together in a shaggy dough. This can also be done by hand with a spoon by stirring for 1 minute. Scrape down sides of bowl to gather the dough into a rough ball, then cover loosely with a piece of plastic wrap and let it rest for 5 minutes.
  • After 5 minutes, use wet hands to stretch the dough out, pulling from the bottom, and laying it over the top of itself, sort of folding it in half. Rotate the bowl 90 degrees and repeat the motion of stretching the dough out and folding it on top of itself 3 more time for a total of 4 folds. If the dough is sticking to your hands, moisten them again or use a wet bowl scraper to scrape the dough away from the side of the bowl so you can pull the dough from the bottom. Cover and let rest for another 15-20 minutes.
  • Repeat the process of making the four folds, then covering and resting for the dough for 15-20 more minutes between each set of folds, three more times, for a total of four rounds of folding that take the place of kneading the dough. After that, cover with plastic wrap and let rest for 40 minutes at room temperature before sticking the dough in the fridge to slowly rise overnight. Let the dough rise at least 12 hours, but up to 72 to develop flavor.
  • Three hours before you want to serve the pizza, take the dough out of the fridge. Divide the remaining olive oil between two 10" or 12" cast iron pans (2 tablespoons per pan), swirling to coat the pans well and using your fingers to use some of the oil to grease up the sides a bit as well. If you don't have a cast iron pan, another oven-safe skillet, 10-inch cake pan, or even a 9x9-inch square baking dish will work.
  • Divide the dough between the two pans, turning to coat both sides with oil. Gently press the dough towards the edges of the pan, dimpling it with your fingers as you do so. If the dough shrinks back, that's okay. Let it rest for 15 minutes, then stretch it again until it reaches the sides of the pan. If it still doesn't reach the edges, give it a final 15 minutes rest and then stretch it one more time.
  • Cover the crust loosely with a piece of plastic wrap and let it rise at room temperature for 2 hours. 30 minutes before baking, preheat the oven to 550 degrees F (or as hot as your oven will go).
  • Top each pizza with about ½ to ¾ cup of pizza sauce, spreading it all the way to the edges of the crust. Sprinkle with the shredded mozzarella cheese all the way to the edges of the pizza to create a caramelized edge crust. Top with the your favorite toppings and sprinkle each pizza with parmesan cheese.
  • Bake on the bottom rack of the oven for 12 to 15 minutes until the cheese is bubbling and the bottom and edges of the crust are golden brown. You can use a metal spatula to lift and check the bottom. If your oven doesn't go all the way to 550 degrees F, you will need to increase the baking time to more like 18 to 20 minutes for a lower temperature like 450 degrees F.
  • Run a knife around the edges to keep the cheese from sticking as it cools, but let the pizzas rest for 2 minutes. Use a metal spatula to slide the pizzas out of the pans onto cooling racks so the crust stays crisp. If you leave the pizzas in the pan too long, the crust will start to go soggy. Slice and serve.


  • If you want to make the process go a little faster, you can wait 5 minutes instead of 15-20 minutes in between each set of folds.
  • Be careful not to overload the dough with too many toppings, which can make it difficult for the pizza to cook through.
You can sprinkle with fresh, chopped herbs like oregano, basil, or thyme or additional freshly grated hard cheese like parmesan or romano just before serving.
Keyword Pizza

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