Cast Iron Skillet Pizza on the Grill: Pan Pizza and Thin Crust

Cast iron is the easiest way into grilled pizza. The pan holds heat, shields the dough from flare-ups and fries the bottom of the crust in a little oil, so you get a crunchy, golden base without a pizza oven or a pizza stone. If you own a grill and a skillet, you're ready tonight.

Below are two ways to do it: a thick, crispy-edged pan pizza in a deep skillet, and a thin, fast crust on a skillet griddle. Both work on gas, charcoal or pellet grills.

Why make pizza in cast iron on the grill?

• It fixes the burnt bottom problem. Dough laid straight on grates can char before the cheese melts. The pan spreads the heat out.
• It fries the crust. A tablespoon or two of oil in the pan gives you that crisp, pan-pizza crunch.
• No launching. You build the pizza in the pan, so there's no sliding dough off a peel.
• Smoke flavor for free. Close the lid and the pizza picks up a little smoke, especially on charcoal or pellets.

What you need

• A cast iron pan. The Outset 18 inch cast iron pizza pan for thin crust, or a deep 10 to 12 inch skillet for pan pizza.
• Dough. About 12 to 14 oz for a 12 inch pan. Homemade, store-bought, or the grilling dough in the Urban Slicer kit (each pack makes two 14 inch crusts).
• Sauce, cheese and toppings. Use low-moisture mozzarella, keep the sauce thin and precook any raw meat.
• Oil. Olive oil or any neutral oil for the pan.
• Heat-proof gloves and a thermometer. The handle gets as hot as the pan.

Pitmaster's Grilled Pizza Kit by Urban Slicer

$49.99

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The Pitmaster's Grilled Pizza Kit covers the whole pie: Urban Slicer grilling dough, Pizza Sauce! with Pecorino Romano, spicy cupping pepperoni, Red and White Pizza Mojo seasonings, a recipe card and a free dough scraper.

Method 1: Cast iron pan pizza on the grill

This is the thick, crispy-edged style. Use a skillet with real sides.

1. Set up indirect heat. On a gas grill, light one side or the outer burners. On charcoal, bank the coals to one side. On a pellet grill, just set it to 450 F. Close the lid and aim for 425 to 475 F.
2. Oil the pan. Pour 2 tablespoons of olive oil into a 10 or 12 inch skillet and coat the bottom and sides.
3. Press in the dough. Stretch the dough to the edges and a little up the sides. If it springs back, let it rest 10 minutes and try again.
4. Top it. Add the cheese first, all the way to the edge so it crisps against the pan. Then add sauce and toppings. Go light: a heavy pie stays doughy in the middle.
5. Cook indirect. Set the skillet on the cool side, close the lid and cook 15 to 25 minutes. Rotate the pan halfway so the side facing the fire doesn't scorch.
6. Check the bottom. Lift an edge with a spatula. If the cheese is done but the bottom is pale, slide the pan over direct heat for 1 to 3 minutes and watch it closely.
7. Rest and slice. Let it sit 3 to 5 minutes, run a spatula around the edge and slide it onto a board.

Method 2: Thin crust on a cast iron skillet griddle

A flat skillet griddle with low sides is built for this. The open edge makes it easy to slide a spatula under the crust and serve.

Outset 18" Cast Iron Pizza Pan + Free Cutter

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Barebones 12" Cast Iron Skillet Griddle

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1. Preheat the pan. Set the griddle on the grates, close the lid and heat the grill to 425 to 445 F for 10 to 15 minutes.
2. Roll it thin. Stretch the dough to about 12 inches so it fits the pan.
3. Par-cook the first side. Brush the hot pan with oil, lay the dough down and cook 2 to 3 minutes with the lid closed, until the bottom has golden spots.
4. Flip and top. Flip the crust so the cooked side is up. Add a thin layer of sauce, cheese and precooked toppings, fast.
5. Finish. Close the lid and cook 4 to 8 minutes more, until the cheese bubbles. Move the pan to the cool side if the bottom browns faster than the top.

This flip-first method matches the directions on the Urban Slicer grilling dough, and it keeps raw dough from hiding under the sauce.

Cast iron BBQ chicken pizza

A backyard favorite in a skillet. Use either method above.

• Brush the crust with a thin layer of your favorite BBQ sauce instead of tomato sauce.
• Add 1 cup shredded or diced cooked chicken tossed in a spoonful of the same sauce.
• Top with mozzarella, a little smoked gouda and thin-sliced red onion.
• Finish with chopped cilantro and a final drizzle of sauce after it comes off the grill.

Want more pies? Try the Everyday Classic Pepperoni or Hawaiian-Style Grilled Chicken Pizza.

Tips for crispy skillet pizza

• Don't skimp on oil. The oil is what makes the bottom crunch.
• Use low-moisture cheese. Fresh mozzarella releases water and can make the center soggy.
• Keep toppings light. Two or three toppings cook through. Six won't.
• Trust a thermometer, not the dial. Lid gauges can read off by a lot. Set an oven thermometer on the grates.
• Grab gloves. A cast iron handle on a 450 F grill will burn you through a towel.

How to clean cast iron after pizza

Melted cheese looks scary but comes right off. Let the pan cool until you can handle it, scrub with hot water and a chain mail scrubber, dry it over low heat, then wipe on a very thin coat of oil. For the full routine, see Cast Iron Care 101.

GMC Chain Mail Cast Iron Scrubber (8" x 8")

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Caron & Doucet Cast Iron Care Set: Soap, Scrub & Oil

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FAQ

Can you put a cast iron skillet on the grill for pizza?

Yes. Cast iron is made for grill heat. Preheat the skillet with the grill, oil it well, and cook over indirect heat with the lid closed so the top cooks while the bottom crisps.

What temperature should the grill be for cast iron pizza?

Aim for 425 to 475 F inside the grill for a deep-dish pan pizza, and about 425 to 445 F for a thin crust on a skillet griddle or the Outset pan. A lid thermometer or an oven thermometer on the grates keeps you honest.

How long does cast iron skillet pizza take on the grill?

A thin crust takes about 8 to 12 minutes. A thick pan pizza takes about 15 to 25 minutes over indirect heat. Check the bottom with a spatula before you pull it.

Do I need to preheat the cast iron skillet?

For thin crust, yes: a hot pan gives you a crisp, spotted bottom. For a thick pan pizza you can press the dough into a cool, well-oiled pan, then put it on the grill so the crust rises and fries at the same time.

How do I clean cast iron after making pizza?

Let it cool until you can handle it, scrape off cheese with a chain mail scrubber and hot water, dry it on low heat, then wipe on a thin coat of oil. A tiny drop of mild soap is fine if it needs it.