How Long to Cook Cast-Iron Pan Pizza (Detroit-Style, 10-inch Skillet) in the cast iron
Specification: One 10-inch cast-iron skillet oiled with 1 tbsp olive oil, stretched with about 250 g of high-hydration (70%) pizza dough proofed 24 hours, topped with 6 oz low-moisture mozzarella pushed to the edges (for the burnt-cheese frico crust) and 1/2 cup crushed San Marzano tomatoes ladled on last
3-Step Execution Protocol
Heat cast iron skillet over 500°F (260°C) with an oven rack in the lower third and a stone or steel preheated 45 minutes on the rack below until lightly smoking. Prepare cast-iron pan pizza (detroit-style, 10-inch skillet) (One 10-inch cast-iron skillet oiled with 1 tbsp olive oil, stretched with about 250 g of high-hydration (70%) pizza dough proofed 24 hours, topped with 6 oz low-moisture mozzarella pushed to the edges (for the burnt-cheese frico crust) and 1/2 cup crushed San Marzano tomatoes ladled on last).
Cook for 14–18 mins (rotate 180° at the 10-min mark). Do not flip; allow surface to develop undisturbed.
The cheese has fully melted and browned to a dark, freckled amber all the way to the skillet edge (the frico rim); a spatula slid under the crust pops the pizza free without sticking, and the underside is a dark, evenly-browned crust with no pale spots at the centre. Confirm internal temperature reaches 200°F–210°F at the crust crumb — the leavened-bread doneness window. Rest for 3 minutes before serving.
Leavened-bread internal doneness window of 200–210°F per America's Test Kitchen bread reference (full starch gelatinisation for a lean dough). Detroit-style pan-pizza method (cheese-to-the-edge frico, sauce on last, 500°F preheated stone underneath) per Serious Eats "The Best Detroit-Style Pizza" (J. Kenji López-Alt) and King Arthur Baking Company "Detroit-Style Pizza" recipe, both of which specify a 10-inch heavy pan and a 14–18-minute bake at 500°F.