Not having an oven at home is not a reason for not making pizza. Pizza without an oven is not only possible to prepare, but also very simple and tasty. The pan-baked pizza, for which I am sharing the below recipe with you, comes out fluffy, has a crispy dough and melted cheese.
I start preparing the no-oven pizza by making the pizza dough. This is a no-knead dough, all you need to do is mix all the ingredients together with a spoon, then set it aside to rise. Next, place the risen dough in a heavy pan, prick it in several places with a toothpick, so that it rises evenly during baking, then set the dough aside to rise again.
Place the pan with the dough on the heat and first bake the bottom side. Next, turn the dough over and cover it with tomato sauce, grated mozzarella cheese and all the ingredients used to cover the pizza on the baked side. After placing the ingredients on the pizza, continue baking the pizza covered, which will allow the cheese to melt nicely. Serve the pizza immediately after removing it from the pan, garnished with fresh basil leaves. I encourage you to try the below recipe for no-over pizza from a pan, and I with you a tasty meal.
Ingredients for no-oven pizza from a pan.
- 250 g bread flour
- 170 ml lukewarm water
- 4 g instant yeast
- 1/2 teaspoon of crystal sugar
- 1/2 teaspoon of salt
- 1 tablespoon of olive oil + extra
- 150 g grated mozzarella
- 30 g parmezan cheese
- 50 g kalamata olives
- 50 g pepperoni
- 1 teaspoon of chopped chili pepper
- a pinch of salt
- 1/2 teaspoon of Provencal herbs
- 100 g tomato sauce
- optional: fresh basil leaves
How to make no-oven pizza from a pan.
Pour lukewarm water into a bowl, add yeast, sugar, add 2-3 tablespoons of flour removed from the whole mixture, mix it and set it aside for 3 minutes. Then add the remaining flour, salt and olive oil. Mix the ingredients with a spoon for 3-4 minutes, then cover the bowl with foil and set the dough aside for 40 minutes to rise.
Place the risen yeast dough in a pan, drizzled it lightly with olive oil and spread it evenly with your hands. Pierce the dough in several places with a toothpick or fork, cover with a cloth and set it aside for 15 minutes. Mix the tomato sauce in a small bowl with Provençal herbs and salt. Place the pan with the risen dough on a low heat, cover it and bake the dough for 12-13 minutes, checking from time to time whether the dough in the center looks fairly baked. At that point, turn the dough over to the other side, without turning off the heat and while keeping to bake, cover the dough with tomato sauce, sprinkle with grated mozzarella, add pepperoni, olives and chopped chili pepper. Sprinkle the ingredients on top with finely grated parmesan cheese. Cover the pan with the dough again and continue baking – from the moment you turn the dough over, bake it for 13-14 minutes on a low heat. Garnish the baked pizza with fresh basil leaves.
Good to know when making no-oven pizza from a pan.
I baked the pizza on both sides for 26 minutes in total, on a low heat. A low heat is not one that just smoulders, you need a slightly higher heat, but it cannot be a medium-power heat. Here you just need to play a little with your stove burner. The effect you want to achieve is nicely toasted but not burnt pizza dough.
The pizza should be baked in a pan with a thick bottom. The pan I used had a diameter of 28.5 centimetres.
You can replace the kalamata olives with black or green olives.
You can prepare pizza with your favourite toppings, they do not have to be the toppings I recommend above. There are plenty of products to choose from, such as mushrooms, cold cuts, corn, cheese mixture, peppers, chicken, tuna and many others.
Do you like homemade pizza? If so, try our recipe for Pizza Bianca with zucchini.