Indulge in the ultimate homemade pizza experience with this incredible Cast Iron Skillet Pizza! Boasting a delightful blend of sweet, smoky, cheesy, and spicy notes, this Memphis-inspired creation is destined to become your new family favorite. Forget ordinary pizza nights – this recipe offers an effortless, utterly delicious, and truly memorable meal that brings the pizzeria experience right into your kitchen.
There’s an undeniable magic that happens when pizza meets cast iron. The unique properties of a cast iron skillet elevate a simple pizza into a culinary masterpiece, delivering an irresistibly crispy crust and perfectly cooked toppings. This particular Barbecue Chicken Pizza, a regional favorite hailing from the vibrant city of Memphis, is especially well-suited for the sizzling embrace of cast iron. The combination creates a depth of flavor and texture that’s simply unmatched.
Imagine a family pizza night elevated beyond the ordinary. Instead of a lukewarm takeout pie or a frozen disc from a box, picture a hot, bubbling, freshly baked pizza, pulled straight from your oven. The aroma fills your home, and every bite offers the satisfaction of a crust you made yourself, crafted with care and a touch of homemade love. This is the difference between a quick meal and a cherished experience.
While convenience sometimes calls for a quick “cheat” with naan or flatbread for a speedy pizza, nothing quite compares to the profound satisfaction of a homemade pizza crust. And when that crust is baked to perfection in a cast iron skillet, the result is truly exceptional. The dense, even heat of the skillet creates a deep golden-brown bottom that is incredibly crisp, a hallmark of superior pizza.
Even if you don’t consider yourself a seasoned baker, making pizza dough can be surprisingly enjoyable. There’s a therapeutic rhythm to the process: the feel of flour on your hands, the precise measurements, the mixing, and most satisfyingly, the kneading. Thanks to rapid-rise yeast, achieving a fantastic, quick, and easy crust is entirely within reach for home cooks of all skill levels. It’s an accessible step that transforms your pizza from good to extraordinary.
The Story Behind Barbecue Chicken Pizza: A Memphis Favorite
The concept of Barbecue Chicken Pizza first emerged from a California pizza chain, quickly gaining popularity across the nation. However, in a city synonymous with world-class barbecue like Memphis, it evolved into a beloved regional specialty. Memphis, with its rich history and passion for slow-smoked meats, adopted Barbecue Chicken Pizza as its own. Many local establishments proudly claim to be its originators, a testament to how deeply ingrained this particular flavor combination has become in the city’s culinary identity. It’s a harmonious marriage of sweet and tangy barbecue sauce, tender chicken, and vibrant toppings, all resting on a perfectly baked crust.
Crafting Your Cast Iron Skillet Pizza: A Step-by-Step Guide
Making a show-stopping Cast Iron Skillet Pizza is an approachable and rewarding process. Follow these detailed steps to achieve a perfectly crispy crust and flavor-packed toppings every time.
Preparing Your Workspace and Oven
- Begin by preheating your oven to a high temperature of 500 degrees Fahrenheit (260 degrees Celsius). This intense heat is crucial for achieving that authentic crispy pizza crust.
- Place a large, dry, unoiled cast-iron skillet on the lowest rack of your preheating oven. Allowing the skillet to heat up thoroughly before adding the dough is key to a perfectly golden and crisp bottom crust, mimicking the intense heat of a brick oven.
Mixing the Pizza Dough
- In a spacious mixing bowl, combine your dry ingredients. When working with yeast recipes, it’s always best to start with approximately 1 cup of the total flour quantity. This allows for adjustments as you add liquids, ensuring your dough doesn’t become stiff or dry from too much flour too soon.
- Add one envelope of rapid-rise yeast, sugar, and salt to the flour, then stir until all components are well combined. The sugar will help activate the yeast and contribute to a golden crust, while salt enhances the flavor.
- Next, pour in 2/3 cup of very warm water (ideally between 120°F and 130°F or 49°C and 54°C) along with 3 tablespoons of oil. The warm water helps activate the yeast, while the oil adds richness and tenderness to the dough.
- After initially mixing the liquids with the dry ingredients, your dough will appear shaggy and somewhat sticky, forming a rough ball. This is perfectly normal at this stage.
- Gradually add the remaining flour as needed, incorporating it until the dough pulls away from the sides of the bowl. Turn the dough out onto a lightly floured surface and knead for approximately 4-5 minutes until it becomes smooth and elastic. It should spring back when lightly pressed.
- Once kneaded, lightly oil the bowl you used for mixing, place the dough in it, and turn it once to coat all sides. Allow the dough to rest and rise in a warm spot for about 10 minutes. This short rest allows the gluten to relax, making the dough easier to roll out, and the rapid-rise yeast will start to do its work.
Assembling Your Toppings
- While your dough is resting, gather and prepare all your pizza toppings to ensure a smooth assembly process. Having everything ready minimizes the time the hot skillet is out of the oven.
- Barbecue sauce: Choose a high-quality barbecue sauce. A locally-made Memphis-style sauce will enhance the authentic flavor, but your personal favorite will work perfectly.
- Cheeses: A blend of Pepper Jack and Mozzarella cheese offers both a spicy kick and classic meltiness.
- Cooked chicken: Dice cooked chicken breast into small, manageable pieces. You can use leftover roast chicken or quickly cook some for this recipe.
- Red onion slices: Thinly sliced red onion adds a sharp, fresh bite that complements the richness of the barbecue.
- Pickled jalapeño slices: For an extra layer of heat and tang, pickled jalapeños are a must for that Memphis-style zest.
- Once the dough has rested, transfer it to a lightly floured surface and roll it out into a 12-inch circle, perfectly sized for your cast iron skillet.
- Carefully remove the preheated cast iron skillet from the oven.
- >>> CHEF SAFETY TIP: Cast iron retains heat exceptionally well, meaning the handle will be EXTREMELY HOT! Immediately after placing the skillet down, either wrap the handle with a thick kitchen towel or cover it completely with an oven mitt to prevent accidental burns.
- Brush the entire bottom and lower sides of the skillet with an oil that has a high smoke point, such as canola or vegetable oil. This ensures a non-stick surface and contributes to that beautiful crispy crust.
- Quickly yet carefully place the rolled-out dough into the preheated skillet. Due to the extreme heat, use a 1-cup measuring cup or a similar sturdy, heat-safe tool to gently press the dough up the sides of the skillet, forming a slight rim. Work quickly to avoid burns and ensure the dough doesn’t stick.
- Now comes the fun part: adding your delicious toppings! Spread the barbecue sauce evenly over the crust, leaving a small border for the crust. Then, layer with the Pepper Jack and Mozzarella cheeses. Toss the diced chicken with a bit more barbecue sauce before scattering it over the cheese. Finally, arrange the thinly sliced red onion rings and pickled jalapeño slices to your liking.
- Carefully place the assembled skillet pizza back into the preheated oven. Bake for approximately 15 minutes, or until the cheese is gloriously bubbly and melted, and the crust is beautifully browned and crisp around the edges. Keep an eye on it to prevent over-browning.
And there you have it: a lovely, beautiful, sizzling homemade Cast Iron Skillet Pizza! Allow it to cool for a few minutes before slicing and serving. For more great Memphis area eats and to discover unique things to do in Memphis, TN, check out the recommendations on Redfin!
Essential Tips for Working with Yeast
Working with yeast can feel intimidating at first, but with a few key considerations, you’ll be a dough-making pro in no time:
- Check Expiration Dates: Always double-check the expiration date on your yeast package. Expired yeast is the most common reason for dough failing to rise. Fresh yeast is active yeast!
- Temperature is Key: The water you use needs to be perfectly warm – ideally between 120º F and 130º F (49-54°C). If the water is too cold, the yeast won’t activate properly, leading to a flat dough. Conversely, water that is too hot or steaming will kill the yeast, rendering it ineffective. If you have one, an instant-read thermometer is your best friend for precise temperature control.
- Proofing Yeast (Optional but Recommended): If you’re unsure about your yeast’s freshness, you can “proof” it. Simply mix the yeast with the warm water and a pinch of sugar in a small bowl. Let it sit for 5-10 minutes. If it becomes foamy and bubbly, your yeast is active and ready to go!
Mastering the Art of Kneading Dough
Kneading is a crucial step that develops the gluten in the flour, giving your pizza crust its structure and chewiness. Here are some tips for perfect kneading:
- Flour Sparingly: Add just enough flour to your work surface and hands to prevent the dough from sticking. Over-flouring can make the dough tough and dry.
- The Fold and Push Technique: Flatten the dough slightly, then fold the far edge towards you. Using the heel of your hands, push the dough away from you in a rolling motion.
- Rotate and Repeat: Rotate the dough a quarter turn (90 degrees) after each push, add a tiny bit more flour if needed, and repeat the fold, push, and turn steps. This ensures even development of gluten throughout the dough.
- Look for Smoothness and Elasticity: Continue kneading until the dough transforms from a shaggy, sticky mass into a smooth, elastic ball. It should feel supple and easy to work with.
- The “Spring Back” Test: A properly kneaded dough will spring back gently when poked with a finger. This indicates that the gluten has developed sufficiently.
More Pizza Recipes You’ll Love!
If you enjoyed this cast iron skillet pizza, explore these other fantastic pizza and flatbread ideas:
- Chipotle Chicken Flatbread Pizzas With Avocado Sour Cream
- Flatbread Potato Pizza with Pesto and Smoked Mozzarella
- Italian Sausage and Bell Pepper Polenta Bake
Cast Iron Skillet Pizza
By Carol | From A Chef’s Kitchen
This Cast Iron Skillet Pizza is sweet, smoky, cheesy, spicy and a Memphis favorite! It’s the perfect at-home pizza night solution when you want something out of the ordinary yet easy, delicious and something everyone will love!
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4
Ingredients
Crust
- 2/3 cup very warm water, 120-130 degrees F
- 1 envelope rapid rise yeast
- 1 1/2 teaspoons sugar
- 3/4 teaspoon salt
- 3 tablespoons canola oil, or vegetable or olive oil, plus more for the bowl and skillet
- 1 3/4 to 2 1/4 cups all-purpose flour, as needed
Toppings
- 3/4 cup barbecue sauce, your favorite, divided
- 1 cup shredded Pepper Jack cheese, divided
- 1 cup shredded Mozzarella cheese, divided
- 1 (8-ounce) chicken breast, cooked and diced
- Thinly sliced red onion rings
- Pickled jalapeno slices
Instructions
Crust
- Preheat oven to 500 degrees F (260 degrees C). Place a dry, unoiled 12-inch cast-iron skillet on the bottom rack of the oven to preheat.
- Combine warm water, yeast, sugar, and salt in a large bowl and stir to combine.
- Add 3 tablespoons oil and 1 cup flour. Stir until combined.
- Gradually add enough of the remaining flour to make a soft dough. The dough should form a ragged ball at this point and be slightly sticky.
- Turn dough out onto a floured surface and knead, adding additional flour as necessary, until smooth and elastic, approximately 4-5 minutes. The dough should spring back to the touch.
- Drizzle a small amount of oil around the sides of the bowl you used to mix the dough.
- Place dough into the oiled bowl, flip so the dough is covered with oil.
- Let rest/rise for 10 minutes.
- Place dough on a floured surface and roll to a 12-inch circle.
- Remove the preheated skillet from the oven. Lightly brush the skillet with corn oil (or other high-smoke point oil).
- Keeping in mind the SKILLET IS EXTREMELY HOT, carefully place the circle of dough in the skillet and press dough up the edges with a heat-safe tool like a measuring cup.
Toppings
- Spread 2/3 cup barbecue sauce over the crust.
- Top with 3/4 cup Pepper Jack cheese and 3/4 cup Mozzarella cheese.
- Toss diced chicken with remaining barbecue sauce and scatter over the cheese.
- Top with the desired amount of red onion rings and pickled jalapeno slices.
- Bake for 15 minutes or until cheese is bubbly and crust is browned.
Notes
TIPS:
- Be sure to check the expiration date on the yeast package. Expired yeast is often the reason a dough doesn’t rise.
- The water needs to be VERY WARM, preferably between 120º F and 130º F for the highest degree of success. If it’s too cold, the yeast won’t activate. The water shouldn’t be extremely hot or steaming either as that will kill the yeast. It’s always best to check the temperature with an instant-read thermometer if you have one.
- Add just enough flour to the dough each time to keep the dough from sticking.
- Using the heel of your hands, push the dough away in a rolling motion.
- Rotate the dough a quarter turn each time, add flour as needed, and repeat the fold, push, and turn steps.
- Continue kneading the dough, adding small amounts of flour to each ball until it is smooth and elastic.
- The properly kneaded dough should spring back from the touch.
Nutrition
Serving: 1 | Calories: 614kcal | Carbohydrates: 73g | Protein: 21g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 47mg | Sodium: 1,338mg | Potassium: 253mg | Fiber: 3g | Sugar: 20g | Vitamin A: 527IU | Vitamin C: 0.3mg | Calcium: 381mg | Iron: 4mg
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
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