Crispy Cheesy Cast Iron Pizza
Feeling Foodish · feelingfoodish.com · 2026 · Original
Pan Pizzaas labeled by the source
DietVegetarian. Not vegan: low-moisture whole milk mozzarella, finely grated parmigiano reggiano.
Against 5,130 pizza recipes
Pan Pizza style, 71% hydration: wetter than 59% of the 1,480 doughs that parse, baked at 475°F, hotter than 73% of recipes that state an oven.
Pan Pizza (United States (generic)): cast iron, skillet or sheet pan pizza with no regional claim: oiled pan, fried bottom, thick soft crumb (Pizza Hut pan lineage)
Tradition: 62 to 75% hydration (this recipe: 71%) · 450 to 550°F bake (this recipe: 475°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
240g
Water
170g
Hydration
70.8%
Salt
2.2%
Yeast
0.42%
Oil
4.2%
Sauce
150g
Cheese
n/a
Dough weight
658g
Process
Bake temp
475°F / 246°C
Bake time
12 to 15 min
Oven
home standard
Surface
stone
Ingredients (11)
- flourbread flour240g
- waterwater170g
- saltfine sea salt5.3g
- yeastinstant yeast1g
- oilolive oil10g
- sugarsugar5g
- dairy doughlow-moisture whole milk mozzarella227g
- sauce tomatothick pizza sauce150g
- cheese otherFinely grated Parmigiano Reggianon/a
- oilExtra virgin olive oil drizzlen/a
- saltFlaky saltn/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakeDried oregano or fresh basil
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 71% hydration and 2.2% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 71% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Pan Pizza group marked.
Or browse all 5130 pizza recipes.