Tiffany Haney
Making pizza in a pan is a great option if you don't have access to an oven or if you're looking for a quicker, less hassle method of pizza-making. It's also a good way to make a more personalised pizza. You can make pizza in a frying pan or skillet, preferably cast iron, on a stovetop. You can even make pizza without yeast or rising time, and it can be done in as little as 10 minutes.
How to make pizza on a pan
| Characteristics | Values |
|---|---|
| Pan type | Cast iron skillet, sheet pan, frying pan |
| Dough ingredients | Flour, salt, yeast, water, oil, sugar, garlic salt |
| Dough preparation | Mix ingredients, wrap tightly, let rest for 8-24 hours, form a ball, let rise for 30 minutes to 1 hour |
| Sauce | Tomato sauce, pizza sauce, or make your own |
| Cheese | Mozzarella, provolone, Parmesan, cheddar, Muenster, Jack |
| Toppings | Italian sausage, pepperoni, spinach, garlic, cherry tomatoes, basil, red pepper flakes |
| Cooking method | Oven, stove, grill, microwave |
| Cooking instructions | Bake at 450°F for 20-25 minutes, or until crust is golden brown, let cool for 5 minutes |
| Notes | Use a large pan with a lid to avoid burning the bottom, prevent air bubbles under the crust, don't use fresh mozzarella |
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What You'll Learn
Use a cast-iron skillet or non-stick frying pan
To make pizza in a cast-iron skillet or non-stick frying pan, you'll need to take a few extra steps to ensure your pizza cooks evenly. First, if you're using a cast-iron skillet, make sure it's well-seasoned to create a non-stick coating. You can do this by following the instructions in your skillet's manual, which will likely involve cooking oil in the pan.
Next, you'll want to preheat your pan. If you're using an oven, preheat it to 500° F (or as high as it will go), and place your cast-iron skillet inside for about 10 minutes. If you're using a stovetop, simply heat your pan over a high heat source. For a thicker crust, use a smaller pan (8 or 9 inches), and for a thinner crust, use a larger pan (12 inches or more).
Once your pan is hot, add a tablespoon of olive oil to the bottom. Then, place your pizza dough in the pan and swirl it around so that it's coated in oil. If you're using a cast-iron skillet, you can also sprinkle flour and cornmeal on top to prevent sticking. Use your fingertips to poke and shape the dough and eliminate any large air bubbles.
Now it's time to cook your pizza. If you're using a cast-iron skillet, you can place it directly in the oven. If you're using a frying pan, cover it and cook your pizza over low heat. Keep in mind that it's challenging to cook the top and bottom of a pizza evenly on the stovetop, so you may need to experiment with different heat levels and cooking times to get it just right.
For a more thorough cook, you can try pre-cooking the dough before adding your sauce and toppings. This will help prevent the dough from turning soggy. If using a frying pan, you can finish your pizza under the grill for a few minutes to melt the cheese.
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Heat pan, add oil, then dough
To make pizza in a pan, you'll first want to heat your pan. A heavy-duty cast-iron pan is ideal, but any nice sturdy pan will do. If you're using a cast-iron pan, you can heat it in the oven first, then transfer it to the stovetop. Otherwise, heat your pan on the stovetop on low heat.
Next, you'll want to add some oil to the pan. Olive oil is a good choice and will give your pizza a nice flavour. However, if you add too much oil to the pan, your pizza may stick. To avoid this, you can try using a non-stick cooking spray first, then adding olive oil on top. Alternatively, you can sprinkle flour on top of the oil or ensure there is enough flour on the bottom of your dough.
Finally, it's time to add the dough. You'll want to make sure your dough is ready before you heat the pan, as you'll only need to leave the pan in the oven for about 10 minutes to heat up. After adding the dough, you should let it sit for about 2 hours, using your fingertips to press it into the corners of the pan and popping any large bubbles that appear.
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Flip dough, add toppings
Flipping pizza dough is a great way to avoid tearing it and to help the crust retain moisture. It's also a way to evenly distribute airflow, which will give the dough a perfect balance between fluffiness and crunch.
Before flipping, it's important to get the right consistency of the dough. The basic ingredients are yeast, warm water, sugar, oil, salt, and flour. Once the mix is done, keep adding flour until the mixture becomes too difficult to stir. Then, let the dough sit for up to an hour at room temperature (about 70 degrees Fahrenheit). Just before flipping, work in some additional flour to give the dough added durability.
To flip the dough, hold the disc of dough with your non-dominant hand and use your dominant hand to spin the pizza, making sure the direction of the dough is upward and outward, preferably away from your face. You can also try draping the dough over your palm and forearm and then slapping it into your other hand, repeating this motion until the dough reaches the desired size.
Once you're done flipping and stretching the dough, it's time to add your toppings. For a pan pizza, a thick layer of sauce is recommended. Any sauce can be used, or you can make your own from scratch. As for cheese, a classic option is mozzarella, but young cheddar, provolone, Muenster, or Jack will also work.
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Cover and reduce heat to prevent burning
To prevent burning, it is important to control the temperature and time of cooking. The pizza should be cooked slowly, as even at lower temperatures, it will burn if left in the pan for too long. If the pan is too hot, the bottom of the pizza will burn before the cheese on top melts.
If you are using a stove, a big pan with a lid is recommended. Covering the pan will help melt the cheese on top, while the bottom crisps up. However, be sure to let the steam out, or the pizza will become soggy and inedible.
If you are using an oven, you can prevent burning by reducing the amount of oil and sugar in the dough. Sugar will caramelise at 320°F (160°C) and burn at higher temperatures, so it is best to reduce or cut it out of your dough. Similarly, excess flour on the dough will burn in the oven, so be sure to shake off any excess.
If your pizza is burning, try moving your cooking surface further away from the heat source. If you are using a grill, you can lower the heat to reduce the amount of direct heat. Alternatively, you can place an object, such as a baking sheet, between the heat source and the pizza to reduce the direct heat.
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Finish under the grill
Finishing Touches Under the Grill
Once you've cooked your pizza in a pan on the stovetop, you can finish it off under the grill to achieve that golden, bubbly, melted cheese topping.
Grilling the Dough
First, you'll need to prepare your pizza dough. You can make your own dough from scratch or buy a pre-made one. If you're making your own, allow time for the dough to rise before grilling. Stretch out the dough and lightly grill it on both sides. This can be done a few hours ahead of time, and the pre-grilled crusts can be left to cool on a rack.
Toppings
You can add any toppings you like, but remember that grilling time is short (around 2-3 minutes), so many toppings will remain raw. For this reason, it's best to precook any meats and vegetables if you don't want them to be too crunchy. You can also cook the pizza in the pan first, then add the toppings, and finish it under the grill.
Grilling the Pizza
Place the pizza on a lightly floured cookie sheet or pizza peel. Let the dough slide off the sheet onto the hot grill grates. Close the lid and cook for 2 minutes, then check to see if the dough is browning. If it's not, cook for another minute at a time until the bottom has browned. The top of the dough will start to bubble, and this is when you can flip the dough so the grilled side is facing up. Add your sauce and toppings, then return the pizza to the grill and cook until the cheese is melted and the base is crispy.
Tips
If you're using a wood-fired or charcoal grill, make sure the vents on the lid are open to allow air in, and monitor the coals closely. You may need to add more coals if they start to die down. If you're using a gas grill, remember that it can get very hot, so keep a close eye on your pizza!
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Frequently asked questions
Heat a non-stick frying pan over a high heat and add a tablespoon of oil. Place the pizza dough into the pan and cook one side of the crust. Flip the crust, add your sauce and toppings, and cover the pan. Reduce the heat and cook until the cheese is melted.
Heat your pan over a medium-high flame. You should be able to dance an experimental drop of water across the surface of the pan.
A cast iron skillet or frying pan is best. If you don't have a lid for your pan, you can use foil to cover the pan.
