How to Make Pan Pizza Like an Italian
Who doesn’t love pizza? Typically, we think of pizza as a delicious oven-baked creation, but have you ever imagined making a pizza in a skillet? Yes, right on your stovetop! You might question if it’s possible to achieve that perfectly crispy crust and gloriously melted cheese without an oven. Well, let me assure you, it 100% is. This Pan Pizza Recipe is perfect for those who don’t have a pizza oven at home, great for camping trips and picnics or when you just can’t be bothered turning the oven on! With its crisp edges and well-cooked base , add your favorite toppings and this pizza will give you an alternate way to prepare and cook homemade pizza when you are short on time.
Watch Shocking My Favorite Pizza Chefs With A No-Oven Pizza Recipe
Pan Pizza Recipe That Will Change Your Pizza Nights
Vincenzo’s tips
Knead to Know!
Kneading is not just a step; it’s the secret to the perfect Pan Pizza. Take the time to knead thoroughly so it helps the gluten to develop and give your pizza the right consistency.
The Bounce Test
After kneading, test if your dough is ready using the bounce test. Give the dough a gentle poke with your finger; if it slowly springs back, it’s proof that you’ve done a great job. However, if it stays indented, it needs more love and kneading.
No Pizza Tray? No Problem!
Don’t have a pizza tray? No worries! Airtight plastic containers from your local supermarket are an excellent alternative. They can keep your dough perfectly rounded and ready for stretching. Just make sure you buy one that has enough room for the dough to grow, and that it seals well so no air gets inside.
Low and Slow
When it comes to cooking your pizza on the stovetop, keeping the flame low is crucial. You might be tempted to turn up the heat for a quicker finish, but this is a surefire way to burn the base. Aim for a gentle sizzle, rather than a scorch, allowing your Pan Pizza to cook evenly for about 15 to 20 minutes. As a result, you’ll get a crispy bottom and perfectly melted toppings.
How to Serve Pan Pizza
Once the cheese is perfectly melted, your Pan Pizza is ready to enjoy! Carefully use a slotted turner to transfer your pizza onto a flat plate or a traditional pizza peel and slice .
For a truly authentic experience, consider serving the pizza directly from the skillet at the table, allowing everyone to admire the golden crust and bubbling cheese. This method not only keeps the pizza warm but also adds an inviting, rustic charm to your meal.
Fold each slice as you eat to capture all the delicious toppings in every bite. Enjoy this No-Oven Pizza—perfect for an indoor setup or around a campfire.
Pan Pizza Recipe
Equipment
- Spoon
- Mixing bowl
- Damp cloth/tea towel
- Plastic wrap
- Digital food scale
- Pastry scraper
- Pizza tray or air tight plastic container
- Cast Iron pan/frying pan with cover
- Ladle
- Aluminum foil
- Pastry brush optional
- Slotted turner
Ingredients
- 1 kg /2.205lbs pizza flour
- 2.5 cups / 600ml cold water
- 5 Tsp /30g salt
- 1 satchel /7g yeast
- Extra virgin olive oil EVOO
- A bowl of fine semolina flour for stretching the dough
Toppings
- 1 can san marzano peeled tomatoes 400g/14.1oz, hand crushed
- 1 ball fresh mozzarella sliced
- A fresh bunch of basil leaves
- Pecorino cheese grated, as much as you like
Instructions
- Stir a pinch of flour into your container with cold cold water, then add all the yeast. Mix with a spoon to activate.
- In a mixing bowl, combine flour and salt. Gradually add water, a little at a time andsing the baker's technique, mix with one hand while rotating the bowl with the other.
- Once the dough starts to form, knead it inside the bowl . After a few minutes, when the dough becomes very sticky, transfer it to a workbench and continue kneading. Use the palm of your hand to push the dough forward and back, then pick it up, rotate, and repeat. Keep working the dough until it becomes smooth and silky.
- Place the dough back in the bowl, cover it with a damp cloth, and let it rest for 30 minutes to 1 hour.
- Remove the dough and give it a brief knead. Drizzle some extra virgin olive oil (EVOO) onto the dough and knead until the oil is fully absorbed.
- Apply a light coating of EVOO to the bowl, return the dough to the bowl.
- Cover the bowl again with the damp cloth, then seal with plastic wrap.
- Allow the dough to rise at room temperature for 90 minutes to 2 hours, until it doubles in size.
- Once the dough has rested, it’s time to form dough balls. Weigh out 270g portions and cut with a pastry scraper. Shape each portion into a ball.
- Drizzle a small amount of EVOO into an airtight container and spread it around using a brush or your hand. Place your dough ball/s inside and let them rest for another 2 hours.
- Heat the cast iron skillet over medium heat and add a small drizzle of EVOO. It should take no more than 5 minutes for the skillet to heat up (if you are using a gas cooktop, it may be less).
- Transfer your pizza dough ball in a bowl of fine semolina flour, and lightly dust it with semolina.
- To stretch the dough, start by gently pressing in the center and gradually work towards the edges without touching them, allowing the rim to puff up.
- Transfer the dough between your hands to further stretch it and let any excess semolina fall off.
- Once the skillet is hot, reduce to low heat, and carefully place the dough in the pan, smooth side down. Stretch it to fit the skillet.
- Ladle a small amount of San Marzano tomato sauce onto the center of the dough, avoiding the edges to prevent sogginess.
- Cover the skillet with foil and a lid to trap steam, which helps cook the pizza evenly. Leave it closed for 3 minutes without peeking.
- Optionally, you can brush the edges of the pizza with olive oil. This helps the edges crisp up nicely when you flip the pizza to cook the other side.
- Carefully flip the pizza using a slotted turner, cover again, and cook for 2-3 more minutes or until it turns golden brown.
- Check the crust—if it hasn't browned enough, give it a few more minutes. Once golden brown, it's time to add toppings.
- Spread San Marzano sauce over the middle of the pizza, adding tomatoes as desired.
- Tear basil leaves by hand and put them on top then sprinkle grated pecorino cheese and slices of fresh mozzarella. Cover the basil with the mozzarella to avoid burning it
- Drizzle EVOO on top, cover again with foil and the lid, and cook until the cheese melts.
Video
E ora si mangia, Vincenzo’s Plate…Enjoy!
After mastering this Pan Pizza recipe, you might want to explore other delicious, skillet-based dishes.
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Vincenzo, I’m wondering why this version of pizza is low heat/slow cooking over quick high heat oven baking?
This recipe is perfect for people who don’t have access to an oven or for those who are out camping and want to make pizza using just a skillet. By cooking on low heat, you have better control, ensuring the pizza cooks evenly without burning. The lid and foil trap steam, helping the dough rise while keeping the crust crispy and the toppings perfectly cooked. This method is great for getting a golden-brown crust and melted cheese, even without a traditional oven. I hope this is helpful! 🙂