Pan Fried Pizza brings the irresistible charm of crispy, golden crusts and melty cheese to your stovetop in just 38 minutes. This no-oven method delivers a perfectly crisp base with a tender, chewy interior, topped with gooey mozzarella and your favorite savory toppings.
The quick cook time of 8 minutes ensures a fresh, piping-hot pizza that’s ready in a flash, making it ideal for busy weeknights or spontaneous cravings.
With its bold flavors and satisfying textures, this recipe is a game-changer for pizza lovers. The sizzle of the dough in the pan creates a delightful aroma, while the toppings caramelize slightly for an extra layer of depth. It’s a simple yet impressive dish that proves gourmet pizza doesn’t need an oven—just a skillet and a little creativity.
What You’ll Need
- 1 recipe Best-Ever Pizza Dough (No-Knead) (rested overnight for best results)
- 1 recipe 5-Minute Pizza Sauce (or use store-bought for convenience)
- 4 cups (12 oz/340 g) shredded mozzarella cheese (or substitute with a blend of your favorite cheeses)
- Toppings of choice (e.g., pepperoni, sausage, olives, diced peppers, etc.)
How to Make It
- Choose a 10-inch (25 ½ cm) wide, shallow, non-stick pan with a lid. Place the pan over medium/low heat and set the lid aside.
- Divide the dough into 4 equal portions. Working with one portion at a time (keep the rest covered to prevent drying), roll the dough on a lightly floured surface into a 10-inch (25 ½ cm) circle.
- Carefully lay the dough in the pan and place the lid on. Cook for 3-4 minutes, until the crust bubbles and rises but is only slightly browned.
- Flip the crust over and cook uncovered for another 2-3 minutes, until the bottom is toasty brown.
- Flip the crust back over and spread the browned side with a thin layer of pizza sauce, 1 cup (3 oz/85 g) of cheese, and your desired toppings.
- Turn off the heat and place the lid back on for 5 minutes to allow the toppings to heat up, the cheese to melt, and the crust to crisp in the residual heat.
- Transfer the pizza to a cutting board, slice, and enjoy while hot. Repeat the process with the remaining dough. Tip: You can freeze cooked bases for later use—defrost on a hot pan, then top and warm as instructed.
Creative Sauce & Topping Combos to Try
Switch up your pizza game with unique sauce and topping ideas! Instead of classic marinara, try a pesto base with fresh mozzarella, cherry tomatoes, and arugula. For a spicy twist, use buffalo sauce topped with shredded chicken, blue cheese crumbles, and green onions.
Craving something sweet? Spread a thin layer of fig jam, add prosciutto, goat cheese, and a drizzle of balsamic glaze. The possibilities are endless!
Perfect Pairings: What to Serve With Your Pizza
Turn your stovetop pizza into a complete meal with simple sides. A crisp green salad with Italian dressing balances the richness of the pizza. For a cozy touch, serve with a bowl of minestrone soup or roasted garlic breadsticks. If you’re hosting, pair with a chilled glass of sparkling water or a light red wine for a restaurant-worthy experience.
How to Store & Reheat Like a Pro
To store leftover pizza, wrap slices in parchment paper and place them in an airtight container. They’ll stay fresh in the fridge for up to 3 days. For reheating, skip the microwave—use a hot skillet over medium-low heat. Place the pizza in the pan, cover with a lid, and warm for 2-3 minutes until the crust is crispy and the cheese is melty again.
Time-Saving Tips for Busy Cooks
Short on time? Prep your dough and sauce ahead of time—they’ll keep in the fridge for up to 2 days. You can also freeze pre-cooked pizza bases for quick meals later. When ready to use, simply defrost on a hot pan, add toppings, and warm through. Another hack? Use store-bought dough and jarred sauce for a shortcut that still tastes homemade.
Why This Method Works: Stovetop Secrets
Cooking pizza on the stovetop creates a crispy crust with a soft, chewy interior—just like a wood-fired oven! The key is to use a lid to trap steam, which helps the dough rise and cook evenly. A non-stick pan ensures easy flipping, and the residual heat melts the toppings perfectly. It’s a foolproof way to enjoy pizza without an oven!
Pan Fried Pizza (Stovetop, No Oven)
Equipment
- 10-inch (25 ½ cm) wide, shallow, preferably non-stick pan with lid
Ingredients
Pizza Dough
- 1 recipe Best-Ever Pizza Dough Recipe (No-Knead), rested overnight
Pizza Sauce
- 1 recipe 5 Minute Pizza Sauce
Cheese and Toppings
- 4 cups shredded mozzarella cheese 12 oz/340 g
- Toppings of choice (like pepperoni, sausage, olives, diced peppers, etc.)
Instructions
- Choose a 10-inch (25 ½ cm) wide, shallow, preferably non-stick pan that has a lid. Setting the lid aside, place the pan over medium/low heat.
- 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.
- 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.
- Flip the crust over and leaving the lid off, continue cooking for another 2-3 minutes, until toasty brown on the bottom.
- 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.
- 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.
- Transfer your Stovetop Pizza to a cutting board, slice and enjoy while still hot.
- 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).
