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pizza cast iron

Cast Iron Pizza with Yogurt Dough

Prep Time 30 mins
Cook Time 40 mins


Yogurt Dough

  • 2 cups flour
  • 2 Tbsp baking powder
  • 1/2 tsp salt
  • 2 cups plain yogurt
  • 1/4 cup olive oil


  • 1 jar thick pasta sauce OR
  • 1 can plain tomato sauce
  • 1 tsp each of basil, oregano, thyme
  • 1 tsp sugar/salt to taste


  • 1 package Trail's End Beef Salami, chopped
  • 1-2 cups mozzarella cheese per pizza
  • chopped: olives, zucchini, garlic, mushrooms, artichoke hearts, kale, peppers.


Yogurt Dough

  • In a large bowl gently mix the dry ingredients.
  • Add the yogurt and a generous drizzle of olive oil.
  • Stir well with a wooden spoon until the texture is thoroughly combined and doughy.
  • Add more olive oil as needed to ensure the dough is moist.
  • This recipe is easily doubled. A "2 cup" batch just works for our two biggest cast iron pans. We typically double the recipe and add a third pan.


  • Pre-heat oven to 425.
  • Drizzle a generous amount of olive oil in each pan, thickly coating the bottom and sides.
  • Wet your hands with water or olive oil and use your fingers to press the dough into the pan. It is a sticky, wet dough and tears easily, but can be patched up and stretched just to the edges.
  • Bake the crusts about 10 minutes. They will no longer be sticky, but not browned.

Pizza Assembly

  • Spread sauce over hot, pre-cooked crust. Add a thin layer of cheese to help ingredients stick.
  • Add toppings as desired.
  • Top with remaining cheese. For extra flavor finish with fresh ground black pepper, dried basil and/or oregano.
  • Bake the pizza for at least 30 minutes or until toppings are cooked through and the crust and cheese is browned and bubbling around the edges. Slightly over-cooked is better than under-cooked. Slide the pizzas onto a cutting board to slice.