01Preheat iron and oil dough
Oven 245°C / 475°F with empty cast iron inside 10–15 min. Carefully remove. Oil pan lightly. Press room-temp dough to edges — thick rim OK.
If dough springs back, rest 5 min covered.
Food & Cooking
Weeknight Cast-Iron Pizza
Store dough or 5-minute mix — crispy bottom, bubbly cheese, 20 minutes hot
40 min3 photographed stepsBeginner
The pizza habit that sticks on Tuesday: preheated cast iron, oiled dough pressed to edges, thick-ish sauce spooned thin, mozzarella not piled into a swamp, hot oven or broiler finish. Pepperoni cup or veg — same method. Crispy edge without a pizza steel obsession.
What you'll learn
- Preheat the pan — cold iron = pale soggy crust
- Sauce thin; cheese not a blanket
- Finish under broiler for leopard spots
- Rest 2 minutes so cheese sets for clean cuts
Inside this course
- Heat and stretchPan first.
- Top and bakeLess is more.
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