Emilie Meyer
There are several alternatives to using a pizza pan to cook pizza. Pizza can be cooked directly on an oven rack, on a cookie sheet, or in a skillet. Pizza can also be cooked without an oven, using a stovetop or grill. When cooking pizza without a pizza pan, it is important to consider the type of pizza and the desired level of doneness. For example, thin-crust pizza may burn more easily than thick-crust pizza, and pan-fried pizza may not achieve the same level of browning as oven-baked pizza.
| Characteristics | Values |
|---|---|
| Type of cookware | Frying pan, skillet, cookie sheet, cardboard |
| Type of cookware material | Non-stick, cast iron, aluminium |
| Use of oil | Olive oil, any oil, grease, butter |
| Use of lid | Yes, to create steam and melt cheese |
| Heat | Medium/low |
| Time | 3-4 minutes, then 2-3 minutes without the lid |
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What You'll Learn
Stovetop pizza
To make stovetop pizza, you will need a 10-inch (25 ½ cm) or 12-inch (30 ½ cm) wide, shallow, preferably non-stick pan with a lid. If you don't have a non-stick skillet, you can use a well-seasoned cast-iron skillet or brush a touch of olive oil onto a regular skillet. Divide the dough into four equal portions and roll one portion at a time on a lightly floured surface into a 10-inch (25 ½ cm) circle.
Place the pan over medium/low heat and carefully lay the pizza dough in the pan. Cover the pan with a lid to create steam and allow the pizza base to cook evenly. Cook for 3-4 minutes until the crust bubbles and rises, but only slightly browns. Then, remove the lid and flip the crust over. Continue cooking for another 2-3 minutes without the lid until the bottom is toasty brown.
If you are topping your pizza with meat, such as sausage or chicken, ensure it is fully cooked in advance. You can also get creative with other toppings like vegetables, pepperoni, mushrooms, onions, bell peppers, spinach, and cheese.
Once the pizza is cooked to your liking, transfer it to a cutting board, slice, and enjoy while it's still hot. You can also cook multiple pizzas in the same way or freeze the uncooked pizza bases for later use.
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Using a cast iron skillet
A cast iron skillet is a great alternative to a pizza pan. It is capable of attaining high heat, which, when combined with its radiant surface, produces a crispy crust. The cast iron skillet ensures the crust is ultra-crispy and browned but still nice and pillowy when you bite into it.
To make pizza in a cast iron skillet, preheat the skillet for at least 20–25 minutes at 500°F (260°C) before placing your dough in the pan. This will elevate the oven heat, resulting in the pizza cooking faster and crispier. You can use homemade dough, store-bought dough, or buy dough from your local pizzeria. However, some people prefer store-bought or pizzeria dough. Let refrigerated dough sit on the kitchen counter for 20 minutes to bring it to room temperature, as it will be easier to stretch.
When the pan is preheating, use your hands to press the dough out into an 8×8 or 10×10-inch circle. You can also divide the dough into two pieces and use a rolling pin to roll each piece out on a floured surface so that it is slightly bigger than the skillet. Next, add enough olive oil to the bottom of the skillet to completely cover it, about 2–3 tablespoons. Place the dough in the skillet and cook for a few minutes until it bubbles up. Use a spatula to check the bottom—it should be a light golden colour.
Once the dough is ready, sprinkle shredded mozzarella cheese on it, which helps protect it from getting soggy from the sauce. Then add the sauce, followed by more cheese and your desired toppings. Bake in a 500°F (260°C) oven until everything is melted and starting to bubble, which could take anywhere from 5–10 minutes, depending on the number of toppings.
When the pizza is done, sprinkle it with Parmesan cheese and let it cool for 5 minutes. Run a spatula around the edges to release it from the skillet, then transfer it to a cutting board. Cut into wedges and serve.
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Grilling pizza
Grilled pizza is a great way to cook pizza without using a pizza pan. It gives the pizza a wonderful taste and texture that you don't get from a regular oven. Grills better mimic a wood-fired oven, and the smoke from the grill will add flavour to your pizza. It's also a good way to avoid heating up your kitchen on a hot day.
To grill pizza, you will need to prepare your grill, your pizza dough, and your toppings. Make sure your grill is well cleaned and oiled to prevent the crust from sticking. Preheat your grill to 425–500 °F (medium-high heat) for about 10 minutes.
Next, prepare your pizza dough. You can make your own or use store-bought dough. Divide the dough into equal portions, depending on how big and thick you want your pizza crust to be. Stretch or roll the dough into your desired size and thinness, and place it on a piece of parchment paper. Brush the top of the dough with olive oil, then carefully flip the crust onto the grill, oil side down.
Once the crust is grilled to your liking, remove it from the grill and flip it over. Brush the grilled side with sauce and toppings. Then, return the pizza to the grill and cook until the cheese is melted and the bottom crust is golden.
You can get creative with your toppings, but keep in mind that grilling time is only about 2–3 minutes once the toppings are added, so many toppings will still be raw when the pizza is done. For vegetables, this is fine if you like them crunchy, but any meat toppings must be pre-cooked.
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Cooking pizza on baking paper
If you don't have a pizza pan, you can cook pizza on a baking sheet or directly on an oven rack. Some people also recommend using a cast-iron skillet or a non-stick pan on the stovetop.
While some people recommend using baking paper (or parchment paper) to cook pizza, others advise against it. Here are some things to consider if you're thinking of using baking paper:
Pros of Using Baking Paper:
- Baking paper can be convenient, especially if you're worried about your pizza dough sticking to your pan or stone.
- It can make transferring your pizza in and out of the oven easier.
Cons of Using Baking Paper:
- Some people are hesitant to use baking paper because it is impregnated with silicone, which they may not want against their food, even though it is inert and not harmful.
- It is flammable around the edges, which can be a concern when cooking pizza.
- It can interfere with the pizza stone's ability to absorb moisture from the bottom of the crust, which may affect the crispness of your pizza base.
- It is unnecessary once you learn how to work with pizza dough properly. With the right technique, the dough can slide right off a pizza peel without the need for baking paper.
If you do decide to use baking paper, make sure it is rated for the temperature you are cooking at. Most parchment paper has a maximum recommended oven temperature of 420°F (215°C). For higher temperatures, you may need to remove the paper after 7-8 minutes, once the crust has set.
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Using a pizza stone
Pizza stones are flat slabs made of ceramic or stone that sit on your oven rack and absorb heat. They are prized for their ability to mimic the conditions of a wood-fired oven by dispersing heat evenly, minimising hot spots, and wicking moisture from the dough. This results in a crisp, bubbly, and charred crust.
To use a pizza stone, place it on the lowest rack of a cold oven and preheat it to its highest temperature setting for at least an hour. This helps to create a delicious blistered char. Before placing your pizza dough on the stone, scatter the pizza peel with cornmeal to prevent sticking. Then, slide the rolled-out dough onto the peel, add your toppings, and carefully slide the pizza directly from the peel to the stone. The baking process will take just a few minutes—around 6 to 7 minutes for larger pies.
Pizza stones are susceptible to thermal shock, so avoid sudden temperature changes, such as placing a hot stone on a cold countertop or using it to cook frozen pizza. To prevent cracking, it is recommended to leave the pizza stone in the oven at all times, which helps equalize the oven's heat and minimizes the risk of dropping it.
In addition to pizza, pizza stones can be used for baking bread, flatbreads, crackers, and quesadillas. However, avoid using oils and fats as these can soak into the stone, increasing the likelihood of cracking.
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Frequently asked questions
You can cook pizza directly on an oven rack, on a cookie sheet, or on the box it came in. You can also use a cast-iron skillet, a non-stick frying pan, or a stovetop.
Place the pizza directly on the rack and bake until done. Use a fork or tongs to extract the pizza from the oven.
Use an oven mitt to pull out the rack, then use tongs to slide the pizza onto a cookie sheet or cardboard.
Choose a 10-inch or 12-inch wide, shallow, preferably non-stick pan with a lid. Place the pan over medium/low heat. Roll out your dough and lay it carefully in the pan. Put on the lid and cook for 3-4 minutes. Then, remove the lid and flip the crust, cooking for another 2-3 minutes.
You can use a cast-iron skillet, a non-stick frying pan, or a regular skillet brushed with olive oil. Covering the pan with a lid or baking pan creates steam and allows the pizza base to cook evenly.
