Loaded with Tomatoes Cast Iron Pizza: The Ultimate Homemade Recipe for Crispy Crust Perfection

Prepare to fall in love with a pizza that consistently earns rave reviews: our Loaded with Tomatoes Cast Iron Pizza. Every time this culinary masterpiece emerges from the oven, it’s met with unanimous approval, becoming an instant family favorite. This recipe evokes the rustic charm of a Mediterranean tomato bread, where the vibrant flavor of grated tomatoes is generously rubbed over toasted, hearty bread. However, our version elevates this concept with a substantial, perfectly crisp homemade pizza crust, layered with melted cheese and an abundance of juicy, sweet tomatoes. A final flourish of fresh herbs, sprinkled over the piping hot pizza, truly takes it over the top, transforming a simple meal into an unforgettable dining experience.

What makes this pizza a cut above the rest isn’t just the liberal use of fresh tomatoes, but the incredible foundation it’s built upon: a truly exceptional homemade pizza dough. Many might be tempted to reach for store-bought dough for convenience, but trust us, this is one step you absolutely do not want to skip. The difference a homemade crust makes is monumental – it’s the heart and soul of this spectacular cast iron pizza. Plus, you’ll be delighted to find that crafting this dough is surprisingly simple, requiring no specialized equipment and minimal effort.

Crafting the Perfect Pizza Dough from Scratch

Our journey to an amazing cast iron pizza begins with the foundation: the pizza dough. While store-bought dough offers convenience, nothing compares to the flavor and texture of a freshly made crust. This particular recipe for homemade pizza dough is designed to be incredibly approachable, even for novice bakers. Forget strenuous kneading or needing a stand mixer; this dough is mixed entirely by hand with just a few gentle folds. The beauty of this “no-knead” method lies in its simplicity and the incredible results it yields: a light, airy, yet wonderfully chewy crust with a golden, crispy exterior.

Essential Ingredients for Your Perfect Pizza Dough

The secret to a fantastic crust lies in a few high-quality ingredients. Here’s what you’ll need for our simple, hand-mixed dough:

• Flour – We recommend unbleached all-purpose flour. For the best flavor and a healthier choice, I always opt for organic, non-GMO, and glyphosate-free flour. My personal favorite comes from Sunrise Flour Mill in Minnesota, a domestic company known for its quality. Using good flour ensures a more robust flavor and better texture in your final pizza crust.
• Salt – Finely ground table salt works perfectly. Salt is crucial not just for flavor but also for controlling yeast activity and strengthening the gluten structure in your dough.
• Instant Yeast – This type of yeast is incredibly convenient as it doesn’t require activation in warm water beforehand. Simply whisk it directly into your dry ingredients before adding liquids. If you only have active dry yeast, you can use it, but you’ll need to dissolve it in the lukewarm water first for 5-10 minutes until foamy, then proceed with the recipe.
• Extra-Virgin Olive Oil (EVOO) – Choose a high-quality, single-source extra virgin olive oil, ideally from Italy. Less processed olive oil not only tastes superior but also offers greater health benefits, contributing a wonderful richness to the dough.
• Lukewarm Water – Water around 100°F (38°C) is ideal for activating yeast without killing it. This helps the dough rise perfectly.

The Magic of Minimal Effort: A Dough-Making Process that Delivers

You might be surprised to learn that the initial mixing for this dough takes about one minute by hand. Really! The key to its success lies in minimal effort and patient resting periods:

• Initial Mix (1 Minute!): Combine all ingredients until no dry flour remains. Don’t worry about perfection at this stage; a shaggy, sticky mass is exactly what you’re aiming for. The magic happens during the resting and folding.
• Brief Rest and Gentle Folds: After a short 5-minute rest, the dough undergoes a series of gentle folds over the next 20 minutes. This method, where you stretch the dough from underneath and fold it over itself multiple times, develops gluten without the need for intense kneading. This technique builds strength and elasticity, leading to that desirable chewy texture. This video demonstrates the folding technique beautifully.
• Room Temperature Rest: Once the folding process is complete, cover the dough and let it rest on your counter for 40 minutes. This allows the yeast to begin its work and the gluten to relax.

The Benefits of Cold Fermentation

After its initial rise, the dough goes into your fridge for at least 12 hours, where it can happily live for up to 72 hours. This cold fermentation step is crucial for several reasons:

• Enhanced Flavor: The longer the dough ferments in the cold, the more complex and developed its flavor becomes. This slow process allows enzymes to break down starches into sugars, resulting in a richer, more nuanced taste in the final crust.
• Improved Texture: Cold fermentation also contributes to a more tender and airy crumb, with a more open structure. It makes the dough easier to handle and stretches without tearing.
• Schedule Flexibility: This is a huge advantage for home cooks! Having your dough prepped and ready in the fridge allows you to make fresh pizza on your schedule, making weeknight pizza a breeze.

The brilliant formula for this dough is adapted from King Arthur Baking, which was notably their 2020 Recipe of the Year. Once you experience its crispy, chewy perfection, you’ll undoubtedly understand why it earned such high accolades.

The Star Toppings: Fresh & Flavorful

While the crust forms the perfect canvas, the toppings are where this pizza truly shines. We focus on simple, high-quality ingredients that complement each other beautifully:

• Mozzarella Cheese – Low-moisture mozzarella is an excellent choice for pizza as it melts beautifully without releasing too much water, which can make the crust soggy. For superior flavor and melt, I often prefer to shred my own from a block of good quality mozzarella. However, for convenience, pre-shredded varieties can be a real time-saver.
• Tomato Sauce – A good quality jarred sauce, like my family’s go-to, Lidia’s Marinara, is perfectly convenient and delicious. You can also use your favorite homemade sauce if you have one on hand. The key is a rich, flavorful sauce that won’t overpower the fresh tomatoes.
• Grape or Cherry Tomatoes – Halved for optimal distribution and burst of flavor. These small tomatoes become wonderfully sweet and slightly roasted in the oven. Another fantastic option, especially when in season, are sliced plum (Roma) tomatoes. Their meaty texture and lower juice content prevent the pizza from becoming watery, making them especially delicious. For this recipe, I used a delightful combination of yellow comets, mini kumato (sweet brown grape tomatoes), and regular on-the-vine cherry tomatoes, all halved.
• Kosher Salt – Used to season the fresh tomatoes. The coarse texture of kosher salt makes it easier to pick up and sprinkle, offering better control over seasoning. I always keep a small open bowl of it by my stove for an easy “pinch” when needed.
• Freshly Grated Parmesan – Finely grated Parmesan, ideally from a block of aged Parmigiano Reggiano, adds a salty, umami depth that elevates the entire pizza. Grating it fresh ensures maximum flavor.
• Fresh Herbs for Topping – A generous sprinkling of finely chopped fresh basil, oregano, and/or thyme provides an aromatic finish. Fresh herbs offer a brighter, more vibrant flavor and tender texture compared to their dried counterparts, especially when used as a garnish just before serving.

Baking Day: From Dough to Delicious Pizza

When it’s baking day, timing is everything to ensure a perfect crust. Remember to allow enough time for your cold-fermented dough to come to room temperature in its baking pan before proceeding. You’ll need approximately 3 hours of lead time from removing the dough from the fridge until you’re ready to serve your glorious Loaded With Tomatoes Cast Iron Pizza.

Preparing Your Pan and Dough

• Pan Preparation (3 Hours Before Serving): Begin by preparing your cast iron skillet. Pour the remaining 1 1/2 tablespoons of olive oil into a well-seasoned cast iron skillet (10” to 11” diameter across the top, about 9” across the bottom). Heavy, dark cast iron is ideal for achieving a superb crispy crust, thanks to its excellent heat retention. If you don’t have a cast iron skillet, a similar-sized oven-safe, heavy-bottomed skillet, a 10” round cake pan, or a 9” square pan will also work.
• Oiling the Pan: Tilt the pan to evenly spread the oil across the bottom, and use your fingers or a paper towel to spread some oil up the edges. This ensures the crust won’t stick and develops those coveted caramelized edges.

Shaping the Dough and Its Final Rise

• Transferring and Coating the Dough: Gently transfer your cold-fermented dough to the oiled pan. Turn it once to ensure both sides are coated with oil.
• Pressing and Dimpling: Using your fingertips, press the dough out towards the edges of the pan, dimpling it as you go. The dough might resist and shrink back initially; this is perfectly normal due to the gluten structure.
• Rest and Repeat: If the dough resists, simply cover it and let it rest for about 15 minutes. This allows the gluten to relax. Then, repeat the dimpling and pressing. At this point, the dough should comfortably reach the pan’s edges. If it’s still stubborn, give it one more 15-minute rest before a third and final dimpling/pressing.

The Final Proof: A Pillowy Canvas

• Room Temperature Rise (2 Hours): After shaping, cover the dough in the pan and let it rise at room temperature for a full two hours. During this period, it will visibly rise further, becoming wonderfully soft and pillowy. This final proof is essential for a light and airy crust, as it allows the yeast to produce more carbon dioxide, creating those desirable air pockets.

Assembling Your Masterpiece: Layers of Flavor

Now, the moment of truth! About 30 minutes before you’re ready to bake, preheat your oven to a blazing 450°F (232°C). Place one oven rack at the very bottom and another toward the top, about 4″ to 5″ from the top heating element. This two-rack setup allows you to achieve both a deeply browned bottom crust and perfectly melted, slightly golden toppings.

• The Cheese Barrier: Once the oven is hot and the dough is ready, sprinkle about three-quarters of the mozzarella (a scant 1 cup) evenly over the crust. Make sure to cover the entire crust, leaving no bare dough showing. This crucial step creates a protective barrier, preventing the tomato sauce from seeping into the crust and making it soggy. Plus, it yields those irresistible, caramelized cheese edges that are a hallmark of cast iron pizza.
• Sauce and More Cheese: Dollop small spoonfuls of your favorite tomato sauce over the first layer of cheese. Distribute it gently so it doesn’t soak through. Then, sprinkle on the remaining mozzarella.

Adding the Star: Fresh Tomatoes

• Tomato Arrangement: Artfully arrange your halved grape or cherry tomatoes on top of the cheese. For visual appeal and varied texture, place some cut-side up and others cut-side down.
• Seasoning: Sprinkle lightly with coarse kosher salt to taste. This enhances the natural sweetness of the tomatoes as they roast.
• Optional Stems: If you’re using tomatoes on the stem, feel free to leave the stems on for baking – they add a beautiful, dramatic effect, much like the pastry chef Zoë François, who inspired this topping, often does. Just be sure to remove them before slicing and serving.

While this pizza can certainly be baked with just cheese and sauce, as the original recipe suggests, believe me when I say that the generous topping of fresh tomatoes is what truly makes this recipe extraordinary. The burst of sweetness and slight tang from the roasted tomatoes perfectly complements the rich cheese and crispy crust. For my pizza, I used a vibrant combination of yellow comets and mini kumato (sweet brown grape tomatoes) alongside regular on-the-vine cherry tomatoes, each cut in half for maximum flavor distribution.

Baking and Finishing Touches

• Baking for Crispness and Color: Bake the pizza on the bottom rack of the oven for 18 to 20 minutes. The cheese should be bubbling, and the bottom and edges of the crust should be a rich, golden brown. You can use a spatula to carefully lift the pizza and check the bottom for desired crispness.
• Adjusting for Perfection: If the bottom is perfectly browned but the top still looks a bit pale, transfer the pizza to the top rack and bake for an additional 2 to 4 minutes. Conversely, if the top is golden but the bottom needs more browning, leave it on the bottom rack for another 2 to 4 minutes. These small adjustments ensure a perfectly cooked pizza every time.

Cooling and Serving

• Immediate Release & Cooling: Once baked, remove the pizza from the oven and place the pan on a heatproof surface. Immediately run a table knife or spatula between the edge of the pizza and the side of the pan. This prevents the melted cheese from sticking as it cools.
• Preventing Sogginess: Let the pizza cool very briefly in the pan. As soon as it’s safe to handle, carefully transfer it from the pan to a cooling rack or a cutting surface. This is critical to prevent the crust from becoming soggy. A cooling rack is the better choice if you’re not serving it immediately, as it allows air circulation underneath, maintaining that desired crispness.
• Garnish and Serve: If desired, top your warm pizza with freshly shredded Parmesan and a generous sprinkle of chopped fresh herbs like basil, oregano, or thyme. Serve the pizza anywhere from medium-hot to warm. Kitchen shears or a large pair of household scissors are surprisingly excellent tools for easily cutting this thick, delicious pizza into perfect wedges.

I must give credit where it’s due for this gorgeous and delicious tomato topping. I’m a huge admirer of pastry chef Zoë François, and it was her brilliant combination that inspired me. I followed Zoë’s lead here, even leaving some of the tomato stems on for a more dramatic visual effect. It was an experiment, but one we are all incredibly glad I tried. This fresh tomato topping truly transforms the pizza into something special.

A Proven Crowd-Pleaser: The Verdict

This Loaded With Tomatoes Cast Iron Pizza has quickly earned its place as a staple on our family gathering menu. Its irresistible combination of a crisp, flavorful crust, gooey cheese, and a burst of fresh, sweet tomatoes makes it a hit with everyone. It’s a testament to how simple, quality ingredients and a little patience can create truly extraordinary results.

A Word to the Wise: Make Extra!

One word of advice: you may want to double this recipe and make two pizzas. I learned the hard way—one is never enough for my crowd! This pizza disappears quickly, so if you’re feeding more than a few people, or simply want leftovers (which are fantastic, by the way), planning for a second one is a smart move.

Disclosure: Please note that some of the links above may be affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality. We appreciate your support.

Love pizza? More for you to try…

Explore more delicious pizza recipes to satisfy your cravings: