12" Cast Iron Pan Pizza
A no-knead pan pizza with a crispy Frico cheesy crust.
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- •1 teaspoon Sugar
- •1 cup Warm water
- •2 teaspoons Instant active dried yeast
- •2 cups Bread flour
- •1 teaspoon Salt
- •1 teaspoon Cooking oilFor oiling the bowl
- •3 tablespoons Olive oilDivided, for sauce and pan
- •1 count OnionsChopped
- •2 cloves GarlicMinced
- •0.5 teaspoon Dried oregano
- •0.5 teaspoon Dried basil
- •0.5 teaspoon SaltFor sauce
- •1 can Canned tomatoesRinsed with water
- •1 tablespoon Tomato puree
- •Fresh basil leaves(optional)Chopped, optional
- •1 cup Cheddar cheeseGrated
- •1 cup Mozzarella cheeseGrated
- •12 count Pepperoni slices(optional)Optional
- •Black pepper(optional)Cracked, to taste
- 1
Test yeast by dissolving sugar in warm water, then add yeast and let activate for 5 minutes.
5 min
- 2
Mix activated yeast with bread flour and salt in a bowl until combined.
3 min
- 3
Add a teaspoon of cooking oil to the bowl, form dough into a ball, and let proof for 1 hour.
1h 0m
- 4
Knock back the dough, form into a ball, and let proof for another 45 minutes.
45 min
- 5
Make tomato sauce by frying onions in olive oil, adding garlic, oregano, basil, salt, canned tomatoes, and tomato puree. Simmer and add fresh basil leaves.
15 min
- 6
Preheat oven to 190°C (375°F).
10 min
- 7
Flatten dough into a circle, place in oiled cast iron pan, and stretch to fit.
5 min
- 8
Add cheddar cheese around the edge for Frico crust, then spread tomato sauce and mozzarella over the pizza.
5 min
- 9
Place pepperoni slices on top and sprinkle with black pepper.
2 min
- 10
Bake in preheated oven for 25 minutes, turning halfway through.
25 min
- 11
Finish on stovetop for a crispy base, then serve.
5 min
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Pizza
Any style of pizza