Fluffy, Crispy, and Oh-So-Good: The Only Pizza Dough Recipe You Need
Pizza Dough
Ingredients:
1 cup lukewarm water (110-120F)
¼ cup olive oil
1 teaspoon sugar
2 ¼ teaspoons active dry yeast (1 package)
3 cups all-purpose flour
½ teaspoon kosher salt
Instructions:
In a large bowl, combine the lukewarm water, olive oil, and sugar. Sprinkle the yeast on top and let it sit for about 5 minutes or until it becomes foamy. I usually put a towel over my bowl and let it sit. While you wait, mix the flour and salt in a separate bowl. Gradually add the flour mixture to the yeast mixture, adjusting with a bit more flour or water if needed to get the right dough consistency.
Continue mixing until the dough feels elastic. Transfer the dough to a floured surface and knead it for about a minute and a half until it's smooth. Avoid over-mixing as it can make the dough tough.
Coat a medium bowl with olive oil and place the dough inside, flipping it a few times to ensure it’s fully coated. Cover the bowl tightly with plastic wrap and let the dough rise for about 1 hour. Let it rise in a warm place. If it warm outside plae it outside in the sun. Inside you can put it by a window or in the oven with the light on.
Once it has risen, punch the dough down and knead it on a lightly floured surface for 1-2 minutes. Divide the dough into 2 pieces, depending on the size of your cast iron pan ( I use an 11 in Lodge cast iron). Cut 2/3 for the pizza and 1/3 for bread sticks. Shape them out using your palms for a thicker, fluffier crust (don't use a rolling pin!).
Simple No-Cook Marinara Sauce
Ingredients:
1 can (28 oz) San Marzano tomatoes, crushed by hand
2 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper (adjust to taste)
5-6 fresh basil leaves, torn
Instructions:
In a bowl, combine the crushed San Marzano tomatoes with olive oil.
Stir in the garlic powder, salt, and black pepper.
Add the fresh basil and gently mix everything together.
Let the sauce sit for at least 15 minutes to allow the flavors to meld.
This fresh, vibrant sauce is perfect for your cast iron pizza, giving it a bright, natural tomato flavor!
The Bake
To Bake Pizza: Preheat your oven to the highest temperature it can go, usually around 550°F, and heat a cast-iron pan inside to get it hot. Once the dough is shaped, Coat the cast iron pan with olive oil and place the dough in the hot cast iron pan, spoon your marinara sauce on top, followed with cheese and toppings. Bake for about 5-8 minutes until the underside is browned and cheese bubbles start forming.
To Bake Breadsticks: Heat oven to 350℉ and bake break sticks for about 10 minutes or until 200℉ internal temp. Place them in a bowl and brush them with garlic butter!
Tip: I have a Ninja air fryer that has a bake setting. As I am waiting for my big oven to heat to max, I bake my Breadsticks.
Tips & Photos
When you mix your yeast, sugar and oil, make sure to mix it with your hook or something small so you don’t loose a lot of yeast.
Let the yeast sit for about 5 minutes, covering it with a dish towel.
Tip: I like to place my yeast directly in the mixing bowl so it’s ready for the flour right away, preventing any yeast from being lost when transferring it from one bowl to another.
When proofing, I use my mixing bowl because it's clear, making it easy to track the dough's progress. I can easily tell when it’s doubled in size by remembering how it looked as a ball—it almost rises all the way to the top of the bowl.
Depending on how thick or thin you like your pizza crust, cut off about 1/3 of the dough for your breadsticks. Trust me, you won’t need the whole batch. After a few tries, you’ll get a feel for how you like your crust and how much dough to set aside.
If you want a fluffy pizza crust, skip the rolling pin! Instead, use your palms to press and stretch the dough, tapping it in different spots to gently release air and help it expand. Be sure to spin the dough as you shape it. It doesn’t need to be perfectly round—once you place it in the pan, it will naturally form to the shape as it bakes. (The black marks on my cutting board is from the hot cast iron being placed there. It’s a great template if you don’t know what size to shape your dough.
After preparing your pizza crust, let it rest while you make the breadsticks. I like to keep it simple by cutting the dough into small bite-sized pieces. This not only makes more but also gives the kids the fun illusion of extra breadsticks! I place them in the air fryer basket and use the bake setting at 350°F for about 10 minutes in my Ninja air fryer. Quick, easy, and delicious!
By the time the oven is fully preheated, my dough has risen again, looking thick and fluffy! Carefully remove the hot cast iron pan from the oven, add a bit of oil, and gently place the dough inside.
Add your ingredients and put in oven!
By now, your breadsticks should be done! Transfer them to a bowl to make buttering easier. I like to mix garlic powder or garlic paste into my butter for extra flavor—garlic butter is the best! Lightly brush the breadsticks, toss them to coat, and finish with a sprinkle of Parmesan.
Your pizza is ready when the cheese is bubbly and golden brown, and the crust has a beautiful crisp. Carefully remove it from the oven and set it down. Use a long spatula (or two) to lift the pizza out of the pan and transfer it to a cutting board. Important: Never place your 550°F cast iron pan directly on the counter! Use a heat-resistant surface or set it on the stovetop if you don’t have an extra cutting board. We keep an extra-extra-large cutting board on hand—perfect for pizzas and even big briskets!
Fresh out of the oven, your pizza is golden brown with a crisp, airy crust and perfectly melted cheese that’s bubbling and slightly caramelized. The rich marinara sauce peeks through in just the right spots, while fresh basil adds a beautiful pop of color. A final sprinkle of Parmesan brings everything together for that classic, homemade flavor. As you lift a slice, the cheese stretches, and the crust stays sturdy yet fluffy inside. Let it cool just enough to enjoy every bite—crispy, cheesy, and full of flavor. Grab a slice, gather around, and enjoy!
Related Posts
More You May Like
I’m Brooke, a homeschool mom with a deep love for French Country elegance and a growing passion for Cottagecore. My journey began with a fascination for the timeless charm of French Country style, and as I embraced the beauty of simplicity, I naturally gravitated towards Cottagecore. Over time, I’ve woven these two aesthetics together, creating a cozy, sustainable home that reflects the best of both worlds. Thank you for joining me on this journey—I can’t wait to share more about the enchanting blend of French Country and Cottagecore living with you!
Forget takeout—this cast iron pizza recipe is all you need for a perfect homemade pizza. With a thick, fluffy crust and a no-cook marinara sauce made from San Marzano tomatoes and fresh basil, it’s simple, delicious, and packed with flavor.