Pan Fried Pizza (Stovetop, No Oven)

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: Pan-Fried Pizza is a game-changer for those who want a quick, delicious pizza without the need for an oven.

• Effortless Preparation: Simple steps and minimal equipment make this recipe easy for anyone to follow.
• Quick Cooking Time: Prepare the no-knead crust, then you can have a hot, cheesey, and crispy pizza in under 10 minutes.
• Versatile and Customizable: Use any pizza dough and toppings you like, allowing endless flavor combinations.

IMPORTANT NOTE: This recipe was updated and improved on 7/9/2024 to include new step-by-step photography, explanations and substitutes of key ingredients, detailed make-ahead and storage instructions, Creative Pizza Toppings, and more Pro Chef Tips. 

Table of Contents

• What is Pan-Fried Pizza (Stovetop, No Oven)?
• Tools You Need
• Key Ingredients
• How to Make Pan-Fried Pizza at Home Without Oven?
• Gemma’s Pro Chef Tips
• Make Ahead & Storage Instructions
• What Are the Best Toppings Ideas For Pan-Fried Pizza?
• FAQs
• More Pizza Recipes

What is Pan-Fried Pizza?

Key Ingredients

• Pizza dough of your choice

  • 1 recipe Best-Ever Pizza Dough Recipe (No-Knead), rested overnight. This is a delicious No-Knead dough that yields a flavorful, bubbly crust. This recipe makes four 10″ pizzas.
  • Alternatively, you can also use:
    • Our super-fast 15 Minute No Yeast Pizza Dough is made with baking powder instead of yeast so does NOT require a long proofing time. This is a fantastic and much faster option for children, too, as they can do it from start to finish themselves. This recipe makes two 12″ pizzas.
    • Our gluten-free alternative Cauliflower Pizza Crust has much fewer carbs than a flour-based dough. Cauliflower also has the bonus of being packed full of fiber and Vitamins C and K.
    • The Simplest Sourdough Pizza Crust uses a natural sourdough starter made of flour and water instead of yeast. The end product is a delicious crust that is both crispy and chewy and has all those natural airy bubbles and the most complex flavors!

• Pizza sauce

  • Pizza sauce adds flavor and moisture to the pizza.
  • Use tomatoes to make our 5 Minute Pizza Sauce for the freshest result. Alternatively, you can also use pesto or even olive oil and garlic for a simpler base.

• Cheese

  • The cheese melts to create a creamy, gooey texture and adds richness.
  • Shredded mozzarella cheese is a traditional go-to. Alternatively, you can choose cheddar, provolone, ricotta, or vegan cheese for a dairy-free option.

• Toppings of choice

  • Get creative and customize it with pepperoni, sausage, mushrooms, onions, bell peppers, spinach, or any preferred vegetable and protein.

How to Make Pan-fried Pizza at Home Without an Oven

Prep

1. Choose a 10-inch (25 ½ cm) or 12-inch (30 ½ cm) wide, shallow, preferably non-stick pan that has a lid. Setting the lid aside, place the pan over medium/low heat.
2. Divide the dough into 4 equal portions. Working with one portion at a time (and leaving the rest of the dough covered so it doesn’t dry out), roll the dough on a lightly floured surface into a 10-inch (25 ½ cm) circle.

Pan-fry the pizza

3. Carefully lay the pizza dough in the pan and place on the lid. Cook for 3-4 minutes until the crust bubbles and rises up but is only very slightly browned.
4. Flip the crust over and leaving the lid off, continue cooking for another 2-3 minutes, until toasty brown on the bottom.
5. Flip back over and spread the browned side with a thin layer of pizza sauce, 1 cup (3 oz/85 g) of cheese and any of your desired toppings.
6. Turn off the heat and place the lid back on for about 5 minutes to allow the toppings to heat up, the cheese to melt and the crust to crisp in the residual heat.

Serve

7. Transfer your Stovetop Pizza to a cutting board, slice and enjoy while still hot.
8. Cook off the remaining pizzas in the same way. If you don’t want to make all of them, you can cook off the bases and freeze these to be used another time. (When ready to use, defrost on a hot pan over medium-low heat, then top and warm the toppings as instructed above).

Gemma’s Pro Tips for Stovetop Pizza

• If you don’t have a non-stick skillet, you can make this in a well-season cast iron skillet (as long as it has a lid) or brush a touch of olive oil onto a regular skillet.
• 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.
• If you have extra dough, make a dessert pizza: at Step 5 in the instructions, instead of pizza sauce, spread the dough with store bought or Homemade Nutella, sliced bananas and a generous sprinkling of mini marshmallows. Let the toppings heat up and the marshmallows get a little melty before slicing and serving.

Make Ahead and Storage Instructions

Make Ahead Instructions for Stovetop Pizza:

• Pizza Dough: Prepare the pizza dough according to your favorite recipe or use store-bought dough. You can make the dough ahead of time and store it in the refrigerator for up to 3 days. Allow the dough to come to room temperature before rolling out.
• Pizza Sauce: Make your pizza sauce ahead of time and store it in an airtight container in the refrigerator for up to 5 days. Alternatively, freeze the sauce in ice cube trays or small containers for up to 2 months. Thaw in the refrigerator before using.
• Cheese and Toppings: Shred cheese and prepare toppings such as vegetables and meats ahead of time. Store them separately in airtight containers in the refrigerator for up to 2 days.

Storage Instructions for Stovetop Pizza:

• Cooked Pizza: Once you’ve cooked your stovetop pizza, allow it to cool slightly. Store leftover slices or whole pizza in an airtight container in the refrigerator for up to 3 days.
• Uncooked Pizza: If you assemble a stovetop pizza but do not cook it immediately, cover it tightly with plastic wrap or store it in an airtight container in the refrigerator for up to 24 hours. Cook as directed when ready.
• Freezing Pizza: You can freeze uncooked stovetop pizzas for up to 3 months. Place them on a baking sheet lined with parchment paper and freeze until firm. Then, wrap each pizza tightly with plastic wrap and foil or place in a freezer bag. Thaw in the refrigerator overnight before cooking on the stovetop.

What Are the Best Toppings Ideas For Stovetop Pizza?

Besides chopped cherry tomatoes, basil leaves, oregano, red pepper flakes, garlic powder, parmesan, and extra-virgin olive oil,  you can also try these recipes:

• Pear, Prosciutto, and Gorgonzola No-Knead Pizza
• Mushroom, Mascarpone & Egg Pizza
• Potato and Mint Pesto Pizza (Vegan)

FAQs

Can I use a pizza stone on the stove over a 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?

No, we don’t recommend you make Dish Pizza on the stovetop because it’s filled with too much toppings and you can’t flip it for even, thorough cooking.

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.

Make More Pizza!

• Detroit Style Pizza
• Wholesome Breakfast Pizza Recipe (No-Knead)
• The Most BUBBLY Focaccia Pizza
• 2-Minute Microwave Pizza Bowl
• The Best New York Pizza Recipe

Full (and printable) recipe below!

IMPORTANT NOTE: This recipe was updated and improved on 7/9/2024 to include new step-by-step photography, explanations and substitutes of key ingredients, detailed make-ahead and storage instructions, Creative Pizza Toppings, and more Pro Chef Tips. 

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