Stovetop Pizza

Name: Stovetop Pizza
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: Type 00 flour (strength = 260 W) 2 cups; Semolina 1 ½ cup; Water 1.6 cups; Extra virgin olive oil 3 spoonfuls; Brewer's yeast 0.4 tsp; Fine salt 1 ½ tsp; Tomato purée 2.1 cups; Pizza mozzarella cheese 2 ¾ cups; Extra virgin olive oil to taste; Fine salt to taste

it de es fr br

737

Calories per serving

Vegetarian

Energy Kcal 737
Carbohydrates g 101.5
of which sugars g 6.6
Protein g 29.7
Fats g 23.6
of which saturated fat g 10.35
Fiber g 5.4
Cholesterol mg 34
Sodium mg 1342

Difficulty: Average
Prep time: 30 min
Cook time: 15 min
Serving: 4
Cost: Very low
Note + 6 hours of rising

PRESENTATION

Recipe by
Stephanie Cabibbo

Pan pizza from Campania is really a game changer in classic Italian food. Instead of using a blazing hot oven, this pan pizza recipe takes it to the stovetop. And the result? You end up with a crust that's crispy on the outside and tender on the inside. Really good stuff. That extra crunch around the edge is something you do not get with regular oven pizza. Folks in southern Italy have loved this method for ages.

It all starts with a homemade pan pizza dough. It’s similar to what you’d use for focaccia—or those little focaccine—and it rises just enough in the pan. Pretty simple, right? It gives you that perfect bit of fluff without being heavy. And listen, there's something cool about the way the dough bubbles up as it cooks. It’s kind of like a cross between pizza and other Campanian flatbreads. You get that golden color on the bottom, making each slice taste like it was cooked on a hot stone.

Throughout Campania, people choose this style when they want pizza without heating up the whole kitchen. Works great with all kinds of toppings. Some stick with basic tomato and mozzarella, while others just toss on whatever's in the fridge. Which is great. Even though it’s not deep dish, this skillet pizza gives you that awesome mix of a soft, moist center and a crispy base.

It's also just as good as a cast iron pizza for those who like extra chew in their crusts. Compared to a no yeast or quick pizza, the dough here gets a bit more time to rise. So you end up with more flavor. It is really really good. Plus, that special leavened texture people love in Italian bread. The best part? How easy it is to experiment—try different toppings, or even sprinkle a bit of olive oil before cooking for more tangy bites.

With so many ways to make an easy pan pizza that feels both traditional and a little bit new, it’s no wonder this dish keeps showing up at family tables all across the region. Honestly, you can’t go wrong.

INGREDIENTS

737

Calories per serving

Type 00 flour 2 cups (250 g) - (strength = 260 W)

Semolina 1 ½ cup (250 g)

Water 1.6 cups (380 g)

Extra virgin olive oil 3 spoonfuls

Brewer's yeast 0.4 tsp (2 g)

Fine salt 1 ½ tsp (8 g)

For the topping: Tomato purée 2.1 cups (500 ml); Pizza mozzarella cheese 2 ¾ cups (300 g); Extra virgin olive oil to taste; Fine salt to taste

Preparation

How to prepare Stovetop Pizza

To prepare the stovetop pizza recipe, first dissolve the dry yeast in a bit of water taken from the total amount 1. Pour the flours into a large bowl, add the salt 2 and mix. Also pour in the oil 3.

Now add the water in which you dissolved the yeast 4 and the remaining water gradually 5, working the dough in the meantime until all the flour is combined 6.

Cover with a cloth 7 and let it rest for 15 minutes, then gently work the dough on a floured surface for a few minutes 8. Grease a bowl with oil 9.

Place the dough inside 10, cover and let it rise for 2 hours 11. After this time, uncover the dough and make a round of folds in the bowl 12, pulling the bottom part of the dough upwards from its 4 sides, then cover again.

After another 2 hours 13, repeat this motion 14 and let it rise for another 2 hours in the bowl 15.

Transfer the dough onto a floured surface 16 and divide it into 4 parts 17. Round the dough pieces with your hands by folding them 18.

Let rest for another 30 minutes uncovered 19. Cut the mozzarella into cubes 20. Cut 4 sheets of parchment paper to place in a pan about 9.5 inches where you will cook the pizza 21.

Gently stretch each piece of dough on a sheet 22, using only your fingertips and leaving the edge thicker than the center. Heat the pan. Transfer the first pizza with the parchment paper into the pan 23. Cover with a lid 34 and lower the flame to prevent the pizza from burning.

After a couple of minutes, gently slide the parchment paper off the pan 25. Cook for 10 minutes on medium-low heat, then flip the pizza and cover again 26. Cook for 5 minutes to color the surface. Flip the pizza again 27.

Top the surface: place the tomato sauce 28, cubed mozzarella 29, and season with a pinch of salt and oregano 30.

Cover again 31 and cook for another 5 minutes. When it's done 32, gently slide the pizza out of the pan. Repeat for all pizzas and enjoy: bon appétit 33!