Growing up, I thought making pizza meant you needed a fancy oven or at least a regular one that could get super hot. My mom would always say “no oven, no pizza” whenever I asked to make one on busy weeknights. It wasn’t until I was in college that I learned how wrong we both were.
Turns out, you can make a pretty good pizza right on your stovetop with just a simple pan and lid. No special equipment needed, and honestly, the results are surprisingly good. For anyone who’s ever wanted homemade pizza but doesn’t have an oven (or just doesn’t want to heat up the kitchen), this method is a real game-changer.
Why You’ll Love This Stovetop Pizza
- No oven needed – Perfect for hot summer days or when you don’t have access to an oven – you can still enjoy crispy, cheesy pizza right from your stovetop.
- Quick cooking time – From start to finish, you’ll have hot, fresh pizza on the table in just 30 minutes – faster than delivery!
- Basic ingredients – With store-bought dough and common pantry ingredients, you can whip this up without a special grocery trip.
- Crispy crust – The stovetop method creates a wonderfully crispy bottom crust that rivals traditional oven-baked pizza.
What Kind of Pizza Dough Should I Use?
For stovetop pizza, you’ll want to look for fresh pizza dough that’s soft and pliable – you can find this in the refrigerated section of most grocery stores, or grab some from your local pizzeria. While traditional bread dough can work in a pinch, pizza dough is specially formulated with the right protein content to give you that classic chewy texture. The most important thing is letting your dough come to room temperature before working with it, which usually takes about 30 minutes on your counter. If you’re in a hurry, most stores also offer pre-rolled pizza dough, though the texture might not be quite as good as working with fresh dough.
Options for Substitutions
Making pizza without an oven is totally doable, and you’ve got some room to play with the ingredients:
- Store-bought pizza dough: If you can’t find pizza dough, you can use flatbread, naan, or even tortillas as your base. Just keep in mind that cooking time will be shorter with these alternatives.
- Marinara sauce: No marinara? Try pizza sauce, plain tomato sauce, or even pesto. You could also mix some Italian herbs into plain tomato paste thinned with a bit of water.
- Mozzarella cheese: While low-moisture mozzarella is best for this method, you can use other melting cheeses like cheddar, provolone, or a pizza cheese blend. Fresh mozzarella isn’t recommended as it’s too wet for stovetop cooking.
- Italian herbs blend: If you don’t have the blend, use any combination of dried oregano, basil, thyme, or rosemary. Fresh herbs work too – just add them at the end of cooking.
- Cherry tomatoes: Skip these if you don’t have them, or swap in regular sliced tomatoes (just remove some seeds first to avoid excess moisture). Bell peppers or mushrooms make good alternatives too.
- Red pepper flakes: You can use black pepper, a pinch of cayenne, or skip it altogether if you don’t want the heat.
Watch Out for These Mistakes While Cooking
The biggest challenge when making stovetop pizza is managing the heat – too high and your crust burns before the cheese melts, too low and you’ll end up with a soggy, undercooked base. For perfect results, start with medium-high heat to crisp the bottom, then reduce to low and cover the pan to melt the cheese. Another common mistake is overloading your pizza with toppings, which can prevent even cooking and make the crust wet – stick to a thin layer of sauce and a moderate amount of cheese for the best texture. To prevent the dough from sticking to the pan, make sure to stretch it when it’s completely at room temperature and use enough oil in your pan before adding the dough. For an extra crispy crust, try sprinkling a thin layer of cornmeal in the pan before laying down your dough, and remember to let the pizza rest for 2-3 minutes after cooking to allow the cheese to set.
What to Serve With Stovetop Pizza?
A stovetop pizza calls for some simple, fresh sides that won’t overshadow your main dish. I love pairing it with a crisp arugula salad dressed with just a drizzle of olive oil and lemon juice – the peppery greens are perfect with the cheesy pizza. If you’re feeding a crowd, try serving it alongside some marinated olives and a plate of sliced Italian meats like prosciutto or salami. For a complete meal that won’t weigh you down, add a light Caesar salad or some roasted garlic broccoli on the side. Remember to keep a bottle of good olive oil on the table for drizzling over those pizza slices!
Storage Instructions
Keep Fresh: Got leftover stovetop pizza? Place it in an airtight container with pieces of parchment paper between slices to prevent sticking. Pop it in the fridge and enjoy within 2 days for the best taste and texture. The cheese might firm up a bit, but don’t worry – it’ll still be good!
Save for Later: If you want to prep ahead, you can cook the pizza base halfway through, let it cool, and store it in the fridge for up to 24 hours. When you’re ready to eat, just finish cooking it with your toppings. This is super handy when you’re planning to serve it for a casual dinner with friends.
Warm Up: To enjoy your leftover pizza, warm it up in a skillet over medium-low heat for 2-3 minutes. This helps keep the bottom crispy while melting the cheese nicely. You can also eat it cold – some folks actually prefer it this way, especially during hot summer days!
| Preparation Time | 15-20 minutes |
| Cooking Time | 15 minutes |
| Total Time | 30-35 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 30-35 g
- Fat: 35-40 g
- Carbohydrates: 90-100 g
Ingredients
- 1 pound store-bought pizza dough (at room temperature)
- 2 tablespoons extra-virgin olive oil (split)
- 1/8 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1/3 cup marinara sauce
- 2/3 cup shredded mozzarella cheese (low moisture)
- A few cherry tomatoes (sliced)
- 1/2 teaspoon italian herbs blend
- Fresh basil leaves (for serving)
Step 1: Preheat the Oven and Prepare the Dough
Position a rack in the top-most position of your oven and preheat to 475°F.
On a work surface, stretch the dough into a 10-inch round shape.
Cover the stretched dough loosely with plastic wrap while you prepare the toppings to keep it from drying out.
Step 2: Prepare the Skillet
Drizzle 1 tablespoon of olive oil onto a well-seasoned cast-iron skillet, ensuring it covers the bottom evenly.
Carefully lay the dough inside the skillet and use your fingers to gently stretch it to the edges.
Season the dough with a pinch of salt and crushed red pepper.
Drizzle any remaining olive oil over the top of the dough.
Step 3: Pre-Bake the Crust
Place the cast iron skillet in the preheated oven on the top rack.
Bake until the crust is lightly golden brown, about 5 minutes.
Keeping an eye on the crust ensures it doesn’t overbake during this initial step.
Step 4: Add the Toppings
Carefully remove the skillet from the oven.
Spread a layer of marinara sauce evenly over the entire surface of the dough.
Top the sauced crust with mozzarella cheese and tomato slices, and sprinkle with Italian seasoning for added flavor.
Step 5: Bake the Pizza
Return the skillet to the oven and continue baking on the top rack until the crust is deeply golden brown around the edges and the cheese is bubbly and melted, about 10 minutes.
This will give you a crispy edge with a melty, cheesy center.
Step 6: Cool, Garnish, and Serve
Once baked to perfection, remove the skillet from the oven carefully.
Allow the pizza to cool in the skillet for about 5 minutes.
Before serving, garnish with fresh basil leaves for a burst of flavor.
Slice and enjoy your deliciously homemade skillet pizza!