Crispy Pan Pizza

This Pan Pizza bakes up with a crisp golden crust, melty mozzarella, and plenty of savory pepperoni in every bite. Made in a cast-iron skillet, it’s a simple homemade favorite that’s perfect for pizza night.

Homemade Pan Pizza with pepperoni cut into slices

Holly’s Recipe Highlights: Pan Pizza

Flavor: Rich and cheesy with a buttery, crisp crust, tangy pizza sauce, and savory pepperoni in every bite.

Why Make It: This cast-iron pan pizza is perfect for an easy pizza night with a thick, crispy crust. It has all the flavor of takeout, without the hassle of a full sheet pan or delivery.

Serving Suggestions: Serve with a classic Caesar salad, an easy Italian salad, or your favorite vegetable side.

Total Time: 50 Mins Servings: 4 Cooking Method: Baked

Ingredient Notes for Pan Pizza

oil , pepperoni , pizza dough , mozzarella cheese , parmesan cheese , pizza sauce with labels to make Pan Pizza

Pizza Dough: For the best pizza crust, use a 10 to 12 ounce ball of homemade pizza dough in a 10-inch skillet and let it rest if it’s cold so it stretches out nice and easy.
Oil: Olive oil is the secret to that golden, crispy, almost fried pan pizza crust, so be sure you coat the bottom and sides of your skillet well.
Pizza Sauce: Use a thicker homemade pizza sauce so your crust stays crisp and doesn’t get soggy, and just a light layer is all you need, so the dough can bake up perfectly.
Cheese: Low-moisture, shredded fresh mozzarella is the best choice because it melts beautifully and keeps your pan pizza from getting watery on top. Or replace it with provolone or an Italian blend.
Pepperoni: Pepperoni is a classic topping that brings tons of flavor, but you can always skip it if you prefer a simple cheesy pan pizza instead.
Variations:
- Feel free to swap the pepperoni for cooked sausage, mushrooms, olives, bell peppers, or jalapeños.
- Use pesto, white sauce, or crushed tomatoes instead of pizza sauce.
- Finish it off with red pepper flakes, fresh basil, or homemade Italian seasoning for extra flavor.

How to Make a Pan Pizza

adding pizza dough to pan to make Homemade Pan Pizza

Stretch or roll the pizza dough and place it in an oiled skillet. Let it rise.

adding pizza sauce to pizza dough to make Homemade Pan Pizza

Spread the pizza sauce over the dough.

adding cheese to pizza dough to make Homemade Pan Pizza

Top with shredded mozzarella.

adding pepperoni and parmesan to pizza dough to make Homemade Pan Pizza

Then top with pepperoni and parmesan cheese, and bake.

Keep the Dough Warm: Let the dough sit in a warm spot or at room temperature so it relaxes and is easier to press into the skillet.
Let the Dough Rise: If the dough keeps shrinking back, rest it for 5 to 10 minutes and press again.
For Crispy Edges: Sprinkle a little mozzarella closer to the edges of the pan.
Check the Bottom: Check with a spatula near the end of baking. If the top is done but the crust needs more color, a minute or two on the stovetop can help.
Let the Pizza Rest: Let it rest a couple of minutes before slicing so the cheese settles and the crust stays intact.

Save Every Slice

Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 2 months.

Reheat in a skillet over low heat or in a hot oven or air fryer to bring back the crisp crust.

Pizza Night Favorites

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 35 minutes

Cook Time 15 minutes

Total Time 50 minutes

Add 1½ tablespoons of olive oil to a 10-inch cast-iron skillet and swirl it around to coat the sides.
Stretch or roll out the pizza dough into a 10-inch circle. Transfer into the oiled skillet.
Preheat oven to 475℉.
Let the dough sit out for 30 minutes in a warm area (such as near the preheating oven).
Spread pizza sauce over the dough, leaving a ¼-inch border around the edges. Top with mozzarella, pepperoni slices, and parmesan cheese.
Bake pizza for 15 to 20 minutes until crisp.

Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 2 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course

Cuisine Italian

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