Whether you want a pizza for one or a pie for a crowd, our adaptable recipes have you covered. Try one or all of the recipes below, and don’t forget to check out our tips for how to ensure a perfect pizza crust in cast iron.

Basic Pizza Dough
  • 8-INCH
  • ⅓ cup warm water (105° to 110°)
  • ½ teaspoon active dry yeast
  • 1 cup all-purpose flour
  • ¼ teaspoon kosher salt
  • 10-INCH
  • ⅔ cup warm water (105° to 110°)
  • 1 teaspoon active dry yeast
  • 1¾ cups all-purpose flour
  • ½ teaspoon kosher salt
  • 12-INCH
  • 1 cup warm water (105° to 110°)
  • 1½ teaspoons active dry yeast
  • 2½ cups all-purpose flour
  • ¾ teaspoon kosher salt
  • 14-INCH
  • 1⅓ cups warm water (105° to 110°)
  • 2 teaspoons active dry yeast
  • 3¼ cups all-purpose flour
  • 1 teaspoon kosher salt
  1. In a medium bowl, stir together warm water and yeast. Let stand until mixture is foamy, about 5 minutes.
  2. Reserve ¼ cup flour; add remaining flour and salt to yeast mixture, stirring until a soft dough forms. Turn out dough onto a floured surface, and knead until smooth and elastic, about 5 minutes, adding enough reserved ¼ cup flour to keep dough from sticking to hands.
  3. Brush a medium bowl with oil. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, 45 minutes to 1 hour.


Green Tomato Pizza

Basil takes the place of lettuce in this BLT-inspired pizza. It’s also a great way to use early summer tomatoes.


Muffuletta Pizza 

Inspired by the iconic New Orleans sandwich, this pizza is the perfect combination of savory meats, melty cheese, and sharp olive salad.


Smoked Brisket Pizza 

Order a side of coleslaw when picking up the brisket from your local barbecue shop for a quick and easy topping.


Shrimp Boil Pizza

We took the classic shrimp boil out of the pot and made it into a pizza for a slice of Lowcountry culture.