Cody Casey
Pizza is a beloved dish around the world, but not everyone has access to an oven to make one—so, can you make pizza in a frying pan? The answer is yes! Frying pan pizzas are a great option for those without an oven, and they can be just as tasty and easy to make as their oven-baked counterparts. With a cast iron skillet or a sturdy frying pan, you can achieve a crispy, golden crust and melted cheese without having to worry about heating up your kitchen or taking your pizza party outside.
| Characteristics | Values |
|---|---|
| Time | Faster than an oven-baked pizza |
| Temperature | A hot, non-stick frying pan |
| Crust | Thick, crispy, chewy, fried |
| Dough | No kneading required |
| Toppings | Cheese, sauce, vegetables, meat |
| Cheese | Mozzarella, cheddar, provolone, Muenster, Jack |
| Sauce | Tomato, garlic |
| Other ingredients | Olive oil, salt, yeast, chilli flakes, oregano |
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What You'll Learn
Use a cast iron skillet or sturdy pan
If you have a cast-iron skillet or a sturdy pan, you can make pizza without an oven. This method is faster than using an oven and is perfect for making one or two personal pizzas.
First, prepare your dough. For a 30cm (12-inch) pizza, mix 200 g of all-purpose flour, 1 tsp of baking powder, 2/4 tsp of salt, a small pinch of sugar, 125 g of water, and 1 tbsp of olive oil. You can roll the dough into a round shape without kneading it.
Next, heat your cast-iron skillet or sturdy pan over medium-low heat. Add a generous amount of olive oil to the pan to prevent the pizza crust from becoming dry and pale. Then, transfer the dough to the pan and cook until you see large bubbles forming on top and golden spots on the underside, which should take about 1 minute. You can deflate the bubbles with a spatula or leave them to turn into crispy bits.
After that, flip the crust and add your toppings. Start with a few spoonfuls of sauce, a generous sprinkle of cheese, and any other toppings of your choice. Cover the pan to ensure the cheese melts, and reduce the heat to medium. This will help prevent the bottom of the pizza from burning.
Finally, cook the pizza for another 4 to 5 minutes. Check the pizza after 4 minutes to see if the cheese has melted to your liking. If not, cover and continue cooking, adjusting the heat as needed to achieve a golden-brown crust without burning it.
You can also make skillet pizza without a crust. Simply heat the skillet, add a little oil or butter, and coat the bottom. Add shredded cheese, pre-cooked toppings, and sauce, then cover and cook until the cheese starts to brown.
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Don't skip the olive oil
When making the dough, you can use either all-purpose flour or high-gluten (or bread) flour, but be aware that the amount of water you'll need will depend on the type of flour you use. Every flour is different, and some absorb more water than others. You can adjust the consistency of your dough by adding a bit of extra water or flour.
Once you've mixed your dough, wrap it tightly with plastic wrap and let it rest for 8 to 24 hours. After this resting period, your dough should have a puffy, lumpy-looking soup-like consistency.
When you're ready to cook your pizza, heat your pan to a medium-low temperature and add a generous amount of olive oil to the pan. Place your pizza dough in the pan and cook until you see large bubbles forming on top and golden spots on the underside, which should take about a minute. You can then deflate the bubbles with the edge of a spatula, or leave them to turn into crispy bits once you flip the pizza.
After flipping the pizza, add your desired toppings, being sure to add a thick layer of sauce and spreading it to the edges of the pizza if desired. Any good melting cheese will work, but it's best to avoid fresh mozzarella as its delicate texture and flavor will be lost. Instead, opt for a block of whole or part-skim mozzarella and shred it yourself.
Cover the pan to ensure the cheese melts and prevent the bottom of the pizza from burning. Cook for another 4 to 5 minutes, checking after 4 minutes to see if the cheese has melted to your liking.
And that's it! You've now made a delicious pan pizza with a golden, crispy crust, all thanks to the olive oil.
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Flip the pizza crust to add toppings
Once you've cooked one side of the pizza crust, it's time to flip it and add your toppings. Use a flat spatula to flip the pizza dough. You can deflate any bubbles with the edge of your spatula, or leave them to turn into crispy bits.
After flipping, immediately add your toppings. Start with a few spoonfuls of sauce, spreading it evenly across the pizza. Then, add a generous sprinkle of cheese. Any good melting cheese will do—mozzarella is classic, but a young cheddar, provolone, Muenster, or Jack will also work. You can also use blue cheese, feta, or pre-grated mozzarella, though fresh mozzarella is not recommended as its delicate texture and flavour will be lost.
Next, add your other toppings. You can try cooked vegetables, such as roasted veggies, fried sausages, or thinly sliced mushrooms. You could also add cooked meats like salami or pepperoni, or even an egg. If you're making a garlic bread pizza, spread room temperature butter mixed with crushed garlic, finely chopped parsley, and salt on top.
Once you've added all your desired toppings, cover the pan to ensure the cheese melts and the toppings are warmed through.
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Choose the right cheese
Making pizza in a frying pan is an easy and fun way to cook up a storm. The key to a good pizza is a great dough and delicious toppings, but the star of the show is always the cheese. The right cheese will ensure your pizza is gooey, melty, and oh-so-stretchy.
Mozzarella is the classic choice for pizza, and for good reason. It is mild and creamy, with a soft texture, and it is super melty and stretchy. It is the perfect foil for spicy toppings like pepperoni or peppers. Low-moisture mozzarella is the best option to avoid a soggy pizza, and it is the type you will find in most pizzerias. It has a longer shelf life and a denser texture. Fresh mozzarella has a higher water content and a softer texture, so it needs to be dried before use to avoid a soggy pizza base.
Provolone is a great runner-up and is often used in combination with mozzarella. It has a smooth, semi-hard texture that melts beautifully, adding a creamy consistency with a hint of tanginess.
Other cheeses that work well on pizza include young cheddar, Muenster, Monterey Jack, and Gouda. These cheeses all melt well and have great flavor. If you want to add a boost of flavor, try adding a harder, aged cheese like Parmesan or aged cheddar for extra umami and depth.
For a truly unique pizza, try using blue cheese, feta, or goat cheese. These cheeses will add an unexpected tang to your pizza and create a gourmet flavor profile.
No matter which cheese you choose, be sure to shred it yourself for the best melt. Pre-shredded cheese is coated with additives to prevent clumping and can affect the melt and stretch of your cheese.
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Prepare dough and toppings in advance
Pizza dough can be prepared in advance and stored in the refrigerator until you are ready to cook. The dough will last for up to 24 hours at room temperature, but it is best to use it within 8 to 12 hours for optimal freshness. If you are not planning to use the dough on the same day, it is best to store it in the fridge, where it can last for up to three days.
When preparing the dough, it is essential to use the right type of flour. High-gluten or bread flour is ideal for a chewier and holier dough. However, if you do not have access to these types of flour, all-purpose flour can also be used, although the texture and consistency of the dough will be different.
In addition to flour, you will need other basic ingredients such as salt, yeast, water, and oil. Simply weigh out the ingredients, mix them together, and let the dough rest. There is no need to knead, punch, or massage the dough; however, ensure there is no dry flour left in the mixture.
As for the toppings, you can prepare them in advance as well. Chop any vegetables or meats into the desired sizes and store them in separate containers in the refrigerator. This way, you can simply assemble your pizza without having to worry about chopping and preparing the toppings right before cooking.
Some popular topping combinations include sausage and broccoli, roasted vegetables and feta cheese, ham and mushroom with chilli flakes and oregano, and garlic bread with crushed garlic, parsley, and salt. You can also get creative and experiment with different ingredients such as peppers, black olives, salami, or pepperoni.
By preparing the dough and toppings in advance, you can save time and effort when it comes to cooking your pizza in a frying pan. It is a quick and easy way to enjoy a delicious, homemade pizza without having to spend too much time in the kitchen.
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Frequently asked questions
Making pizza in a frying pan is a good option if you don't have an oven, and it's also super fast—perfect for making just one or two pizzas.
A cast iron skillet or a sturdy, heavy pan is best. A non-stick frying pan will also work, but be sure to use olive oil to prevent a dry and pale pizza crust.
You will need flour, salt, yeast, water, oil, sauce, cheese, and any desired toppings.
