Breads & Doughs

Stovetop Pizza: Making Pizza Without An Oven

4.81 from 56 votes
If you don't have an oven, or just would rather not have to turn yours on, you can actually make Stovetop Pizza instead! Grab your non-stick skillet and follow these steps.
Pizza cooked on a stovetop instead of an oven!

Hi Bold Bakers!

Some of the biggest successes I have had here on Bigger Bolder Baking is by showing you an easier, alternative way to make recipes like How to Make Ice-Cream Without an Ice-Cream Machine, Cakes made in the Microwave and now I’m going to show you how to make a crisp, delicious pizza that NEVER has to go into the oven. It’s 100% made from scratch on the stovetop. From raw dough to warm cheesy pizza this method is a serious game-changer.

What Pizza Dough Can I use to Make Stovetop Pizza?

The great news is that you can use any pizza dough you like — store-bought dough or homemade pizza dough.

I have a few for you to choose from:

  • My Best Ever Pizza Dough is a delicious No-Knead dough that yields a flavorful, bubbly crust. This recipe makes four 10″ pizzas.
  • For super-fast pizza dough, you will want my 15 Minute No Yeast Pizza Dough that is made with baking powder instead of yeast. It makes the process so much faster. This is a fantastic option for children, too, as they can do it from start to finish themselves. This recipe makes two 12″ pizzas.
  • Have you tried my Crazy Dough? You can also use that for a stovetop pizza. Whichever dough you choose the cooking instructions will be the same as below.

What Is Stovetop Pizza?

A Stovetop Pizza is a pizza that NEVER needs to go into the oven! that’s right?! It is made from start to finish on the stovetop. The results are crisp, bubbly base with loads of yummy toppings and gooey cheese on top. Last time I looked, that was the definition of a pizza.

A finished Stovetop Pizza recipe after being cooked in a skillet.

What You Need To Make Stovetop Pizza

You don’t need any special pan to make a stovetop pizza, you just need a pan! I used a 12-inch non-stick pan which I would recommend as the non-stick surface just makes it easy to cook the dough on. If you don’t have non-stick then just use what you have and wipe the pan with some olive oil to make sure your dough doesn’t stick to the pan and you are able to move and flip with ease. A cast-iron skillet is also a good pan of choice as cast irons are well seasoned and will get you a crispy crust.

How to Make Stovetop Pizza

Honestly, you can make any pizza on the stovetop — from no-knead pizza dough to no-yeast pizza dough, and the steps are the same and always simple. Here’s how easy it is (and don’t forget to get the full recipe with measurements and timing, down below):

  • Place a large pan over medium/low heat. A non-stick, cast iron, or regular oiled pan will work well.
  • On a floured surface roll out your pizza dough. My Best Ever Pizza Dough makes four 10″ pizzas or you can use my No-Yeast Pizza Dough that makes two 12″ pizzas.
  • Place the pizza dough in the pan and cover it with a lid. Cook for 3-4 minutes on this side until your crust bubbles and rises up. (don’t brown too much here or by the end of cooking it will be too crispy)
  • Remove the lid and flip over the crust and continue cooking on the other side for another 2-3 minutes. (I recommend watching the video above to tell how your dough is done)
  • When browned slightly, flip back over and top with pizza sauce, cheese, and any of your favorite toppings. Make sure any meat is fully cooked before going on top of the pizza.
  • Now you can turn off the heat, place back on the lid and allow the cheese to melt, topping to heat up and for the crust to crisp in the residual heat. This takes roughly 5 minutes.
  • Enjoy your Stovetop Pizza hot straight from the pan. You can also cook off pizza bases and freeze them plain for easy dinners options.

Toppings Ideas For Stovetop Pizza

There’s no reason why you can’t get super creative with your pizza topping just because it’s made on the stovetop. Check out some of my Big and Bold pizza creations below along with my easy pizza sauce.

A slice of Stovetop Pizza, showing melted cheese and toppings.

Gemma’s Pro Tips for Stovetop Pizza

  • You can use any pizza dough to make stovetop pizza. Best Ever Pizza Dough or my 15 Minute No yeast Pizza Dough and even my Crazy Dough.
  • Control the heat: cook over medium/low heat to allow the pizza base time to cook through fully without browning too fast.
  • Covering the pan with a lid or baking pan creates steam and allows your pizza base to cook in its own little makeshift oven.
  • If topping your pizza with meat like sausage or chicken make sure it is fully cooked in advance

How do I Store It?

Store the leftover pizza in the fridge for up to 3 days. You can also cook off your pizza bases in advance, top them and then cook off later for dinner or a pizza party.

Make More Pizza!

And don’t forget to buy my Bigger Bolder Baking Cookbook for even more recipes!

Full (and printable) recipe below!

Watch The Recipe Video!

Stovetop Pizza Recipe: Making Pizza Without An Oven

4.81 from 56 votes
If you don't have an oven, or just would rather not have to turn yours on, you can actually make Stovetop Pizza instead! Grab your non-stick skillet and follow these steps.
Author: Gemma Stafford
Servings: 4 Pizzas
Prep Time 30 mins
Cook Time 8 mins
If you don't have an oven, or just would rather not have to turn yours on, you can actually make Stovetop Pizza instead! Grab your non-stick skillet and follow these steps.
Author: Gemma Stafford
Servings: 4 Pizzas

Ingredients

Instructions

  • Place a large pan over medium/low heat. I used non-stick but if you don't have one just oil a regular pan.
  • On a floured surface roll out your pizza dough to fit your pan. My Best Ever Pizza Dough makes four 10" pizzas.
  • Carefully lay the pizza dough in the pan and place on a lid. Cook for 3-4 minutes on this side until your crust bubbles and rises up. (don't brown too much here or by the end of cooking it will be too crispy) 
  • When the dough is ready, remove the lid and flip over the crust and continue cooking for another 2-3 minutes.
  • Once browned slightly, flip back over and top with pizza sauce and any of your desired toppings.
  • Turn off the heat, place back on the lid and allow the cheese to melt, topping to heat up and for the crust to crisp in the residual heat. This takes roughly 5 minutes.
  • Enjoy your Stovetop Pizza hot straight from the pan. You can also cook off pizza bases and freeze them to have on hand to make fast and easy pizzas another day.

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Rchar
5 months ago

Oh and I wanted to add that I was fasting today hadn’t eaten all day and this was my meal of the day so it was extra scrumptious!!!

5 months ago

I’ve been doing stovetop pizza for quite a while, but I use store-bought tortillas instead of pizza dough. I heat them up on both sides without covering the pan, then add all my toppings, cover until the cheese melts. They turn out great, just like the thin and crispy crust from a delivery shop. Added bonus is more toppings and lower in carbs.

Ginerdee
5 months ago

After making the 5 minute pizza sauce I had to make this, but I didn’t want to wait for the original dough recipe. So I read in the article you also have a 15 minute pizza dough and I used that in it’s place. Oh my goodness it is crispy and my son and I are happily crunching away. My oven has been broken for years but the stovetop still works. Thank you for giving me a different way to do this than the toaster oven!

EllieD
4 months ago

Made a 2nd pizza with the extra dough from yesterday’s. Awesomeness! Used sliced mozzarella this time & again used homemade sauce & fresh basil, oregano & mushrooms from our kitchen & outdoor gardens. Scrumptious! So easy to make!

Lizzie Sangi
Lizzie Sangi
5 months ago

Ok what am I not getting? Where are the ingredients for the pizza dough ? In your ice cream recipe, that is shaken, not stirred, I couldn’t find the ratio between the heavy cream and the other ingredient. Of course I’m going to look again, but help – please.

Rchar
5 months ago

Gemma!!! This stove top pizza was amazing. I used your crazy dough recipe to make the pizza dough, from that I also made 2 naan bread also amazing. I made it from whole wheat flour! Worked out great. thank you so much and your effort is much appreciated we know how busy you’ve been with your darling baby!! I took some pictures for you of th pizza. I popped it in the oven just to broil the top for a couple min because I love when the cheese is bubbling. I took a close up pic of the bread so… Read more »

rachel b
2 months ago

thanks for this recipe gemma 🙂 🍕worked out well for the first time making it in a pan.I used the 15 min dough for this and added 1 tsp of garlic and 1 tsp of parsley into the dough.I cooked some chicken in the oven with donair sauce and a bit of salt,also put a couple inches of water at the bottom of my glass dish than covered with foil and baked it for an hour. once cooked I shredded the chicken than whisked a lil flour into the juices to make a sauce for my pizza (can’t have any… Read more »

Last edited 2 months ago by rachel b
Caroline
Caroline
3 months ago

Thank you Gemma, we recently discovered you by searching recipes without an oven. Both the chocolate cake and this pizza were huge hits in our family!

Kathy
Kathy
3 months ago

Gemma: I made pizza dough yesterday, and since it was going to be in the high 80’s today and I don’t have A/C I was thinking about doing it on the stovetop. I’ve got a couple of recipes, one which I haven’t tried, but they use their own pizza dough recipes. So I googled how to do it, and up you popped. I should have known to check you first! Next time, I will divide the dough in half. I do like thicker pizza crust, and this was fine. I was concerned about it getting done in the middle without… Read more »

EllieD
4 months ago

This recipe ROCKED! Easy to make & delicious to eat. We were so excited to eat this creation that I forgot to take the pic before we dove in. My hubby requested it for the lunch the next day as well….done! Thanks fir ur genius Gemma! 😀😘

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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