Cast iron skillet pizza on the grill lands somewhere between deep-dish pizza, pan pizza and a very good excuse to play with fire. The crust turns thick and crisp, the cheese reaches the edge of the pan, and you do not need to recreate a 900°F pizza oven inside your grill. Is it traditional Italian pizza? Absolutely not. Is it worth making? I think so.
Disclosure: This post contains affiliate links. I may earn a commission from qualifying purchases at no additional cost to you. The Vonken oven was provided to me on loan. All opinions are my own.
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Cast iron skillet pizza at a glance
Why use cast iron for pizza on the grill?
Compact pizza ovens such as Ooni have become common in backyards, while heavier wood-fired ovens such as Vonken offer a more permanent approach. I enjoy both, because few cooking methods make the relationship between dough and fire quite so obvious.
A thin Italian pizza needs intense heat from two directions. A preheated stone cooks the bottom while flames rolling across the ceiling cook the top. A regular charcoal, gas or pellet grill usually sends most of its heat upward from below. You can still make excellent pizza, but keeping both sides in balance becomes more difficult.
A cast iron skillet changes the problem. The pan stores heat, protects the dough from sudden flare-ups and gives the crust time to develop. Start over indirect heat with the lid closed, then use a short direct finish only if the bottom needs more color. My direct vs. indirect grilling guide explains how to build those two cooking zones on different types of grills.
If you still need to choose a pan, start with my cast iron skillet buying guide. Already own one? These ways to use cast iron on the grill go well beyond pizza.
Is this really Chicago-style pizza?
Not in the strictest sense. Traditional Chicago deep-dish pizza generally uses a tall crust and builds the filling with cheese below the tomato sauce. My version borrows the thick, generously filled skillet format, but I kept the more familiar order of sauce followed by cheese.
That means “Chicago-inspired” is the honest description. Do not expect a thin, blistered Neapolitan crust with restrained toppings. This is a rich pan pizza with a soft interior, a crisp fried edge and enough melted cheese to qualify as a proper guilty pleasure.
How to get a crisp skillet pizza crust
Coat the skillet with a thin layer of olive oil before adding the dough. The oil prevents sticking and helps the bottom and edges develop a crisp, almost fried texture. Press the dough outward gently so you keep some of the air created during proofing.
Cook the pizza over indirect heat at about 400°F / 200°C with the lid closed. A kettle grill, kamado, gas grill or pellet grill can all work as an outdoor oven. Rotate the skillet if one side of your grill runs hotter, and begin checking the bottom before the cheese becomes too dark.
If the top is finished but the crust still looks pale, place the skillet over direct heat for a brief final blast. Lift one edge with a spatula and check frequently. Cast iron holds a lot of energy, so the gap between golden brown and burned can be surprisingly short.
If working with dough over live fire appeals to you, my smoked turkey focaccia is another useful way to treat the grill as a proper outdoor oven.
My honest verdict
I expected the kids to love this one. Instead, they immediately asked when the “real pizza” was coming. Apparently, years of family pizza nights have made them stricter traditionalists than I anticipated.
My wife and I enjoyed it, although we agreed that it is something we would make occasionally rather than every pizza night. It is heavier, richer and much closer to a pan pizza or savory pizza pie than the thin Italian style we usually prefer. That difference is also exactly why it is fun to cook.
This recipe reflects the way I like to cook in Belgium: respect the original idea, adapt it honestly to the equipment in front of me and let the fire decide part of the process. You can read more about that approach on my About The BBQ Bastard page.
⭐ Made this skillet pizza?
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Leave a CommentCast iron skillet pizza on the grill: the recipe
The recipe below makes two skillet pizzas with homemade dough, a reduced tomato sauce, ham or salami and plenty of cheese. Bake them one at a time if you only own one skillet. You’ll find the recipe right after the recommended section.
Cast Iron Skillet Pizza on the Grill
Equipment
- Damp kitchen towel
- 10- to 12-inch cast iron skillet
- Fine grater or microplane
Ingredients
For the Dough
- 450 g all-purpose flour weight is recommended for accuracy
- 200 g whole milk room temperature
- 80 g water about 85°F / 30°C
- 13 g fine sea salt
- 5 g active dry yeast
- 20 g unsalted butter softened
For the Sauce and Toppings
- 1 shallot finely chopped
- 2 tsp dried Italian herbs such as thyme, sage and rosemary
- 400 g diced tomatoes
- 1 splash red wine
- 1 handful fresh basil divided
- 100 g can diced ham or salami
- well-drained mozzarella to taste
- shredded cheddar to taste
- finely grated Pecorino Romano to taste
- fine sea salt and black pepper to taste
For the Skillet and Finish
- olive oil as needed to grease the skillet
- 1 lemon zest only
- 1 handful fresh parsley finely chopped
Instructions
Make the Dough
- Warm the water to about 85°F / 30°C. Stir in the active dry yeast and let it stand for about 15 minutes, until the yeast looks active.
- Combine the flour and salt in a large mixing bowl. Add the milk and mix gently by hand until the liquid is absorbed. Cover with a damp kitchen towel and rest for 15 minutes.
- Add the yeast mixture and softened butter. Knead until the dough becomes smooth, soft and no longer sticks heavily to your hands or work surface.
- Cover the dough with a damp towel and let it rise at room temperature for about 90 minutes, or until doubled in size.
- Divide the dough into two equal balls. Cover and let them rest on the counter for another 30 minutes.
Make the Sauce
- Cook the shallot in a small amount of oil over medium heat until translucent. Add the dried herbs and diced ham or salami, then cook for another minute or two.
- Deglaze the pan with a splash of red wine. Add the diced tomatoes and simmer until most of the excess liquid has evaporated. Season with salt, pepper and part of the basil. Reserve a few basil leaves for serving.
Assemble and Grill the Skillet Pizza
- Set up the grill for indirect cooking at about 400°F / 200°C. Coat the bottom and sides of the cast iron skillet with a thin layer of olive oil.
- Place one dough ball in the skillet. Starting in the center, press and stretch it gently toward the outside while keeping as much air in the dough as possible. Bring the dough slightly up the sides of the skillet.
- Spread half of the sauce over the dough. Add mozzarella, cheddar, Pecorino and a few basil leaves. Repeat with the second dough ball and remaining sauce when the first pizza is finished, unless you are using two skillets.
- Cook over indirect heat with the lid closed for about 20–30 minutes, until the cheese is melted and lightly browned. Check whether the bottom is golden and crisp. Allow the sauce and cheese at the edge to caramelize without burning.
- If the top is ready but the bottom is still pale, move the skillet over direct heat briefly. Check the crust every 30–60 seconds because cast iron can darken it quickly.
- Finely chop the lemon zest with the parsley. Remove the pizza from the grill, finish with the parsley mixture and reserved basil, then let it stand for a few minutes before slicing.
Notes
Nutrition
Frequently asked questions about skillet pizza
Can you make cast iron skillet pizza on any grill?
Almost any grill with a lid and enough room for indirect cooking will work. Cook the pizza away from the main heat source first. Move it over direct heat only for a short finish if the bottom still needs more color.
Should I preheat the cast iron skillet?
Not for this particular recipe. Oil the cool or slightly warm skillet, press in the proofed dough and add the toppings before placing it on the grill. Starting this way gives the thick dough enough time to cook through.
What size skillet should I use for pizza?
A 10- to 12-inch / 26- to 30-cm cast iron skillet works well. A smaller skillet creates a thicker pizza and may require extra time. This dough makes two pizzas, so bake in batches when using one pan.
How do I keep the bottom from burning?
Use indirect heat for most of the cook and begin checking the crust before the cheese is completely browned. If you finish over direct heat, lift the edge every minute or two. Do not leave the skillet unattended.
Can I make this pizza without a pizza oven?
Yes. A covered charcoal, gas or pellet grill works well because the skillet supplies steady heat to the crust while the closed lid cooks the toppings. A dedicated pizza oven is optional.
