Skillet Pizza Plus 3 Irresistible Leavened Doughs, No Oven Needed!

The oven can stay off, but the urge to knead is as strong as ever. From pizza to three other leavened doughs, discover four tempting recipes all worth trying. Four different ideas to play with water, flour, and yeast, and bring something tasty to the table, whether for a dinner that's a little different from usual or whenever that sudden craving to start kneading hits.

Air Fryer Focaccia with Cherry Tomatoes and Olives wins you over with the contrast between its golden exterior and soft interior. On the surface you'll find the classic focaccia dimples, enriched with cherry tomatoes, Taggiasca olives, oil, and a few grains of coarse salt. Cooking it in the air fryer also means the oven stays off, cutting down on time: serve it as an appetizer, a savory snack, or for a casual dinner.

Fried Pizza is one of the symbols of Neapolitan street food, meant to be enjoyed strictly hot, straight out of the oil. The classic pizza dough encloses a generous filling of buffalo ricotta, peeled tomatoes, Napoli salami, and provola, scented with fresh basil and pepper. Once fried, it turns golden on the outside, while the inside holds all the richness of the filling: a Neapolitan treat worth trying at home too.

Stovetop Pizza lets you make one of the great beloved classics without turning on the oven. The uniqueness is all in the cooking: direct heat from below lets the dough develop well and creates a crispy, crackling crust. The topping stays simple and delicious, with tomato purée and mozzarella, for a pizza with a thicker edge and a base worth every bite.

Fried Montanarine with Salami and Stracciatella are soft inside, golden and lightly crisp outside, with the characteristic indentation ready to hold a generous filling. Tomato sauce serves as the base for fresh, creamy stracciatella, slices of Milano salami, and basil. A classic of Campanian street food reimagined in a tempting way, to serve as an appetizer or for an aperitivo or buffet.