We’ve got great news for you: You can make fantastic pizza at home without a pizza oven or a grill. Yes, seriously! In fact, a heavy-duty skillet like HexClad’s 25-cm or 30-cm pan is ideal for making pizza at home. Once you’ve decided on pizza for dinner, all that’s left to do is pick up a pound of store-bought dough (or make your own) and assemble your favorite pizza toppings. We love a classic pepperoni pan pizza but of course, anything from a white sauce with mushrooms to a deluxe, pesto-topped veggie pizza works well for stovetop pan pizza. The method even works for gluten-free pizza provided you can source a springy, stretchable dough. (Skip it if the gluten-free pizza you find is already made into a round.)
Stovetop Pan Pizza Method
The great news about making pizza on the stovetop is that you don’t need an oven—you just need a skillet and a lid! There are directions for finishing the pizza entirely on the stovetop below. However, If you’d prefer to cook the pizza on the grill, follow the same instructions, using the heat of the grill like you would the heat of the stovetop. Simply shut the lid of the grill rather than topping the pan with a lid. To make stovetop pan pizza by using your oven, too, check out the recipe for Pepperoni Pan PIzza from Chef Daniele Uditi.
You’ll need the following ingredients to make stovetop pan pizzas:
- 240 ml pizza sauce, crushed tomatoes, or sauce of choice, divided
- 240 ml toppings of choice (see below for ideas), divided
- 240 ml grated cheese, optional, divided
- 450 g pizza dough, at room temperature for 1 hour, divided into 2
- 15 ml vegetable or olive oil
- All-purpose flour, for the surface
Equipment: To make single-serving stovetop pan pizzas, you’ll need a 25-or 30-cm pan. A 30-cm will give you more wiggle room for flipping the pizza, but if you only have a 25-cm, that will work well.
Since store-bought dough normally comes in 450-gram portions, the method below makes 2 pizzas. If you’d rather make a single pizza, divide the dough and either save the second half for the next day, or freeze and defrost for future pizza.
Here’s how to make stovetop pan pizza:
- Assemble your toppings and set them near the stovetop. You’ll want them easily at hand once the dough is ready.
- Lightly dust a work surface with flour, then roll or press one piece of the dough into a 25-cm round.
- Heat a 30-cm HexClad Pan over medium-high heat. Add the oil and heat until shimmering.
- Add the dough and cook until bubbles form on top and the bottom is golden, about 1 minute. Use tongs or a wide, flat spatula to flip the dough.
- Top the pizza with half the sauce, using the bottom-side of a spoon to spread it to around 1-inch from the edges of the dough. Top with half the toppings and half the cheese.
- Reduce the heat to medium and cover the pan. Cook until the cheese has melted and the dough is golden, around 5 minutes. If you want crispier dough and more golden cheese, broil the pizza for 1 to 2 minutes.
- Repeat with remaining dough and toppings.
Bonus: For a sophisticated, restaurant-quality finish, drizzle the pizza with high-quality extra-virgin olive oil and sprinkle with flaky sea salt. Tiny, fresh basil leaves would be a delicious addition, too.
7 Topping Ideas For Stovetop Pan Pizza
Of course, you can go classic (crushed San Marzano tomatoes + mozzarella cheese + fresh basil + extra-virgin olive oil), but there are so many other ways to top your stovetop pizza. Here are some ideas for branching out beyond marinara. Don’t forget, the most important ingredient for stovetop pizza is fun!
- 80s Pesto Paradise: pesto + sun dried tomatoes + artichoke hearts + goat cheese
- Chicken Alfredo Pizza: jarred alfredo sauce + shredded rotisserie chicken + parmesan cheese + lots of freshly ground black pepper
- Fall Extravaganza: white sauce + roasted sliced butternut squash + caramelized onions + blue cheese + sage leaves
- Spanish Tapas: crushed tomatoes + roasted red peppers + sliced dried chorizo + sliced Manchego + torn olives
- Pita Pizza: hummus + roasted eggplant rounds + feta + cherry tomatoes + za’atar
- Taco Night: pico de gallo or salsa + spiced ground beef + avocado + crumbled cotija or queso fresco + hot sauce
- Meatball Sub: marinara sauce + cooked meatballs + mozzarella cheese + thinly shaved yellow or white onion