Cast iron skillet pizza

We regularly go to a pancake restaurant around here. At least we did. And there they had the farmers pancake. A colossal pancake topped with ham, bacon, vegetables (not too much) and grilled cheese (never enough).

Because it has been a long time since we have been there, it was time to see if we could put something like that on the table here. Pancake on the barbecue is good to do but has no added value. That’s why we turned it into a skillet pizza.

The dough for a skillet pizza is terribly easy. You don’t even have to knead. Mix everything until you don’t see any more dry flour and you’re done. The dough is quite wet. To make the dough into a ball without it sticking to your hands, wet your hands a little. Then you throw the dough in the skillet, cover it with kitchen foil and wait.

Make sure the skillet is at room temperature before you put the dough in. So get it in the kitchen the day before you want to make the pizza. This amount of pizza dough is for a skillet pizza of about 30 cm (12 inches). If you have a larger or smaller skillet, you can adjust the amount of dough.

After 2 hours, the dough has grown and completely sagged. With a bit of luck, the dough will fill the entire skillet. Otherwise, push the dough a little into place with your fingers.

The basis for this pizza is not tomato sauce but cheese. Lots of cheese. You also don’t have to worry about putting too much on this pizza. This dough is more like focaccia, so it can carry some weight. You can stick to our list of toppings, but you can probably think of more good stuff to put on this beauty.

This is our Kamado Joe’s setup for this kettle pizza. We place the accessory rack on the top spot in the divide & conquer system. We place the plate setters on the accessory rack.
Then we place a few stainless steel corner pieces on top and the pizza stone on top. You can also use a few thick bolts or a few wads of aluminium foil as long as there is space between the plate setter and the pizza stone.

This arrangement prevents the bottom of the skillet from getting too hot. Otherwise, the base is already burnt, and the top of the dough may still be raw. In this way, the heat around the plate setter enters the lid, heating the pizza pan from above.

Because your top vent is fully open, you can check how far the pizza is from time to time. There is quite a bit of heat coming through the hole, so be careful not to burn your eyebrows. When the cheese is nicely golden brown and grilled, the pizza is ready.

We serve this skillet pizza with Dutch curry sauce. If your supermarket has it, you have to try this stuff.


For the dough

  • 400 grams of flour
  • 10 grams of salt
  • 7 grams of dry yeast
  • 250 grams of water
  • 8 grams of olive oil

For the toppings


  1. Mix the flour, salt, yeast, water and olive oil until you no longer see dry flour.
  2. Make a ball of the dough with wet hands and place it in a greased skillet. Cover the skillet with kitchen foil and let the dough rise for 2 hours.
  3. After 2 hours, the dough will fill almost the entire skillet. Otherwise, you gently push the dough into the shape of the skillet.
  4. Peel the clove of garlic and flatten it with the side of a large knife. Use a little coarse salt to make it easier. Mix this with a spoonful of olive oil and freshly ground black pepper and spread it gently over the dough.
  5. Grate the mozzarella and sprinkle it on the dough. Cut the tomato, bell pepper and mushroom into slices. Do the same with the ham and bacon. Top the mozzarella with that.
  6. Finally, you add the parsley and the Gouda cheese. Prepare your kamado with the setup described above with a kettle temperature somewhere between 250 and 300°C (480 to 570F).
  7. Place the skillet on the pizza stone and close the lid.
  8. The pan pizza is ready after 15 to 30 minutes. You can check this through the opening in the top vent. If you push a spatula under the dough, you can also check the bottom.
  9. Sprinkle with extra parsley and the pizza seasoning. Serve with curry sauce.

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