Hot Honey Pepperoni Cast Iron Pan Pizza
This cast iron hot honey pepperoni pizza uses a no-knead, make-ahead dough for a thick, airy crust with crisp edges. Easy, cozy, and perfect for pizza night.
Our Family’s Favorite Friday-Night Pizza
There are Fridays when I want dinner to be effortless…and Fridays when I want dinner to feel like a moment. This hot honey pepperoni pan pizza always delivers the moment.
The no-knead dough rises right in the cast iron skillet until it’s puffed and ready, turning into a focaccia-style crust that’s crisp around the edges and soft and airy in the middle. The pepperoni sizzles, the cheese bubbles, and the whole thing comes out looking like it belongs in the center of a weekend celebration.
As soon as it’s out of the oven, we finish it with a drizzle of hot honey – and leave the bottle on the table so everyone can adjust the heat to their liking. Add a simple salad and something cold to sip, and suddenly pizza night feels elevated without being complicated.
If you’ve been craving a cast-iron pan pizza that’s cozy, crisp, and completely satisfying…this is the one that made our family skip takeout for good.
The Dish Details
- Thick, focaccia-style crust that rises right in the skillet – soft and airy in the middle, perfectly crisp around the edges.
- Cast iron magic: even heat, deep browning, and the option to crisp the bottom on the stovetop.
- Customizable hot honey: keep it mild for the family or dial up the heat with extra hot varieties.
- Make-ahead friendly: the no-knead dough can rest in the fridge up to 24 hours, making pizza night feel easy and doable.
- Pepperoni that gets beautifully golden and a layer of melty mozzarella that stretches in all the right ways.
- A guaranteed crowd-pleaser: ideal for family pizza night, game day, or whenever you need a cozy, satisfying homemade dinner.
Gather Your Ingredients
This pizza dough is adapted from the recipe for Olive Oil Dough in Artisan Bread in Five Minutes a Day. I use the same recipe to make focaccia for my Italian sub party sliders.
For the No-Knead Focaccia-Style Dough
- Warm water – Right from the tap is fine. Use an instant read thermometer; aim for 105°-115°F. Too hot and it may kill the yeast.
- Extra virgin olive oil – Adds flavor and helps create a tender crumb.
- Active dry yeast – One packet gives your dough all the lift it needs.
- Sugar – A little food for the yeast.
- Kosher salt – Brings out the dough’s flavor.
- All-purpose flour – No specialty flours required.
For the Pizza
- Pizza sauce – Store-bought or homemade.
- Low-moisture mozzarella – Shred it yourself for the best melt and texture. Whole milk or part-skim both work.
- Pepperoni – Any variety or size you love.
- Hot honey – The star finishing touch! Choose your preferred heat level; avoid ultra-hot versions that overpower the pizza.
- Extras – fresh herbs, grated parmesan or pecorino, red pepper flakes…all optional, all delicious.
Make-Ahead Notes
I love that this dough comes together with just a bowl and spoon, requires zero kneading, and can be made a full day ahead.
After mixing, cover the bowl with plastic wrap and refrigerate for up to 24 hours. When you’re ready to bake, transfer the dough to your oiled skillet and let it rise for about 2 hours. This long, gentle rise builds great flavor and creates those glorious air pockets that make the crust so pillowy.
With quick mixing, hands-off rising time, and make-ahead flexibility, the hardest part of this recipe is waiting to bite into that first slice!
Step-by-Step: How to Make This Cast Iron Pan Pizza
- Mix the dough – Combine water, oil, yeast, sugar, and salt. Stir in the flour until no dry pockets remain.
- Proof the dough – Transfer to a well-oiled cast iron skillet, turn to coat, shape into an even disc, and let rise for 2 hours.
- Dock the dough – Once puffy and airy, gently press your fingertips into the dough to create dimples and pop any large bubbles.
- Add toppings and bake – Spread with sauce, sprinkle with cheese, and layer on the pepperoni. Bake at 425°F for 25–30 minutes.
- Finishing touches – Drizzle with hot honey and add any herbs or grated cheese while it’s still hot.
Tips + Tricks for the Best Cast Iron Pan Pizza
PRO TIP: No soggy bottoms! Use a spatula to take a peek underneath. If the crust isn’t as crisp as you’d like, set the skillet over medium heat for 1–2 minutes to finish it off.
- Don’t skimp on the oil – it helps fry the edges for that signature crunch.
- Use block cheese, not pre-shredded.
- Go easy on the sauce; thick crusts need balance.
- Rest the pizza 3–5 minutes before slicing.
- A fish spatula makes lifting the pizza out of the pan a breeze.
What to Serve With Hot Honey Pepperoni Pizza
- A crisp salad with bright vinaigrette or a creamy Caesar (our go-to).
- Light lagers or pilsners, chillable reds like gamay, bold reds like chianti, crisp whites like sauv blanc, or rosé.
- For kids: Italian sodas or sparkling lemonade.
Variations & Fun Twists
- Swap mozzarella for provolone for a saltier edge.
- Add mushrooms or onions for a little veg.
- Add soppressata or calabrese salami for spicy meat lovers.
More Cozy Friday-Night Favorites
- Grilled Pizza Dough Sandwiches
- Roasted Garlic Pizza Bread
- Cast Iron Skillet Meatballs
- Lobster Mac & Cheese
- Slow Cooker Chorizo Chili
Hot Honey Pepperoni Cast Iron Pan Pizza
Equipment
Ingredients
For the Dough:
- 1 cup warm water, between 105-115°F
- 1½ tablespoons extra virgin olive oil
- 1 packet active dry yeast
- ½ tablespoon sugar
- 1 teaspoon kosher salt
- 2¼ cups plus 2 tbsp, unbleached all-purpose flour
For the Pizza:
- 1 tablespoon extra virgin olive oil, plus a little more for drizzling
- 1 cup pizza sauce
- 8 ounce block of low-moisture mozzarella cheese, shredded
- 1½ ounces pepperoni slices
- 1-2 tablespoons hot honey
Optional Toppings:
- fresh herbs, like basil or oregano
- grated cheese, like pecorino or parmesan
- red pepper flakes, for extra heat
Instructions
- Mix together the water, olive oil, active dry yeast, sugar, and salt in a large bowl. Add the flour and combine with a wooden spoon just until there are no dry pockets; scrape down the sides of the bowl as needed. Stop there; this is a no-knead dough. It will be pretty wet and sticky, and that is normal. (You can also use a stand mixer fitted with a dough hook for this step, but I find it just as easy to do it by hand.)
- Make-ahead step: If you don't plan to make your pizza in a couple of hours, cover the bowl tightly with plastic wrap and refrigerate up to one day.
- Grease a 12-inch cast iron skillet with 1 tablespoon of olive oil, covering the bottom and sides (use a brush, if needed). Transfer the pizza dough to the skillet and turn it once to coat the surface with oil. Using your hands, press the dough into a round disc of even thickness. Cover the skillet with a kitchen towel, or loosely with plastic wrap, and allow it to rest at room temperature for about 2 hours. (If your room is drafty, place it in the oven with the light on.)
- The dough will rise and expand to fill the pan, and there will be pockets of air. Use your fingertips to dock the entire surface of the dough and pop any large air bubbles without deflating it completely; similar to making focaccia.
- Preheat your oven to 425°F with a rack positioned in the center.
- Cover the dough with pizza sauce (to the edge or leave a small border). Sprinkle with cheese, then top with pepperoni.
- Bake for 25-30 minutes until the cheese is melty and the edges are golden and crispy.
- If your toppings are nicely browned, but the bottom of the crust isn't done to your liking, place the skillet over medium heat on your cooktop until it reaches your desired level of crispiness.
- Immediately drizzle the top with hot honey. If using any optional toppings, add those now. Transfer to a cutting board (use a spatula to help). Cut into 8 slices and serve!
Nutrition
Pin for Later! Hot Honey Pepperoni Pan Pizza
