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Upside Down Cast Iron Pizza
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The cast iron skillet has done a lot of great things in the kitchen. Upside-down pizza might be its best moment yet.
Featured Creator
Miguel Raya
Why You Need to Make This
Pizza at home is always a good idea, but cast iron pizza takes it somewhere a delivery box never could.
The cast iron skillet creates a deep-dish-style crust that gets crispy on the bottom and stays soft and chewy on the inside, which is the combination most people are chasing when they order deep-dish from a restaurant.
Making it at home means you control the crust thickness, the toppings, and the quality of every ingredient that goes into it.
The upside-down format is what makes this version stand out.
The toppings go in first, the dough goes on top, and when it's flipped, the crust ends up on the outside with everything else layered underneath. It is a fun process, and the result is a pizza that looks and tastes like you put in serious effort.
I love that this is also a recipe kids can genuinely get involved in. Letting them choose their toppings and help with the layering makes pizza night feel less like cooking and more like an activity.
That kind of recipe is worth keeping around, and at a fraction of what you would spend on delivery, it is hard to argue with.
Complete the Table
A simple Caesar salad or garden salad on the side goes well with the pizza.
Garlic knots or breadsticks, alongside lean into the Italian theme and give everyone something to snack on while the pizza finishes in the oven.
For another fun recipe the whole family can enjoy, the Garlic Parmesan Cheeseburger Bombs share a similar crowd-pleasing format and work well as a starter before the pizza comes out.
Recommended Tools
10 to 12-Inch Cast Iron Skillet - The size of the skillet determines how thick the crust ends up and how evenly it bakes. A 10-inch skillet gives you a thicker, more indulgent deep-dish result, while a 12-inch skillet produces a slightly thinner crust that crisps up faster.
Either works, but going too small causes the dough to overflow before it has a chance to set, and going too large spreads the dough too thin to hold the toppings during the flip.
Joi’s Kitchen Notes
Buying Tip: Store-bought pizza dough from the refrigerated section is a practical and affordable option here that saves significant time without sacrificing much in the final result. Many grocery stores also sell fresh dough from their bakery section, which tends to have a better texture than the canned version and is usually priced very reasonably.
Alternatives: Pesto or a white garlic sauce can replace traditional marinara here if you want to try a different base. Both work well in a cast iron deep dish format and give you a completely different pizza experience without changing anything about the method.
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