This post may contain affiliate links. Please see my full disclosure for details.
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, and 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.
IMPORTANT NOTE: This recipe was updated and improved on 6/10/2023 to include the most commonly and frequently asked questions and answers.
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 which 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 bake in the oven! That’s right! It is made from start to finish on the stovetop. The result is a crisp, bubbly base with loads of yummy toppings and gooey cheese on top. Last time I looked, that was the definition of a pizza.
What Pan 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 to use because its well-seasoned surface and its ability to hold heat well will get you a crispy crust.
How to Make Stovetop Pizza
Honestly, you can make any pizza on the stovetop, and from no-knead pizza dough to no-yeast pizza dough, 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 which 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 the crust over 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 it 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 dinner options.
What Are the Best 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.
- Pear, Prosciutto, and Gorgonzola No-Knead Pizza
- Mushroom, Mascarpone & Egg Pizza
- Potato and Mint Pesto Pizza (Vegan)
- 15-Minute Pizza Dough Recipe (No Yeast)
- 5 Minute Pizza Sauce
FAQs
Can I use a pizza stone on the stove over direct flame?
No, you can not use a pizza stone on the stovetop.
- Most pizza stones are designed to be used in ovens only with heat-resistant limits ranging from 500°F to 1500°F.
- Direct flame from a burner or broiler will cause thermal shock to your pizza stone leading to cracking to exploding.
Can I use a grill pan for stovetop pizza?
Yes, you can use a grill pan on the stove for stovetop pizza, because it’s made to be used in direct flame.
How do I get the cheese to melt evenly on stovetop pizza?
- Grate or shred blocks or wedges of cheese yourself to have cheese with a better melting texture. Store-bought pre-shredded cheese contains an anti-caking agent which will prevent cheese from melting properly.
- Use medium or low heat and cook pizza with a lid on to create steam to melt the cheese evenly.
How do I prevent the crust from burning when cooking stovetop pizza?
- Use a heavy-bottomed pan that distributes heat more evenly to prevent the pizza crust from getting cooked too fast.
- Preheat the pan to avoid hot spots or dramatic temperature changes that will burn the crust.
- Cook pizza at medium or medium-low heat so you have better control.
- Use a lid to trap heat, mimicking the oven effect.
- Flipping the pizza dough halfway through can reduce the chance of burning.
How do I achieve a crispy crust when making stovetop pizza?
- Make sure you start with a perfect pizza dough that is neither too wet nor too dry. Check out the different easy and delicious pizza dough recipes mentioned above on this page.
- Preheat your pan so the moment the pizza goes in, the crust gets browned instantly to form a crispy shell.
- Grease the preheated pan with oil, butter, or ghee to provide fat for extra crispness.
- Avoid overloading the crust with toppings or sauces so no excess moisture will be released that will make the crust soggy.
- Flip the pizza dough over twice to ensure each side gets enough heat to crisp up.
- Finish under the broiler if you prefer. Keep a close eye on it to prevent burning.
Can I make deep-dish pizza on a stovetop?
Yes, you can adapt my Deep Dish Pizza Recipe and make it on the stovetop.
Can I cook pizza from frozen on a stovetop?
Yes, you can cook a frozen pizza on a stovetop.
- The crust should be golden brown, and the cheese should be melted and bubbly.
- If needed, you can cook it for a few more minutes, uncovered, to achieve a crispier crust.
How to reheat pizza on a stovetop
To reheat pizza on a stovetop, follow the cooking instructions on this page and reduce the cooking time until the pizza is warm throughout.
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 them off later for dinner or a pizza party.
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.
Make More Pizza!
And don’t forget to buy my Bigger Bolder Baking Cookbook for even more recipes!
Full (and printable) recipe below!
IMPORTANT NOTE: This recipe was updated and improved on 6/10/2023 to include the most commonly and frequently asked questions and answers.
Try These Recipes!
Watch The Recipe Video!
Stovetop Pizza Recipe: Making Pizza Without An Oven
Ingredients
- 1 recipe Best-Ever Pizza Dough Recipe (No-Knead)
- 1 recipe 5 Minute Pizza Sauce
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.
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!
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.
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!!!
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!
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.
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 »
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 »
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!
Hi Gemma,
I’ve just come across your site & have subscribed.
I want to make this Stovetop Pizza with your 15 Minute Pizza Dough, will this amount of dough be too much for a 12inch Pan please?
I’ve looked but I can’t find the actual recipe for the stove-top pizza. Disappointing!