4 Popular Homemade Pizza Recipe You Can Make Without an Oven

No oven? No problem. I’ve been making pizza on my stovetop for years, and honestly, it’s just as good as oven-baked pizza. Let me show you how to make delicious homemade pizza using methods that actually work.

1. The Stovetop Skillet Method

Your stovetop can get just as hot as an oven, sometimes even hotter. The key is direct heat from below, which crisps up the bottom beautifully while the toppings cook from trapped steam and heat.

I use this method at least twice a week because it’s fast, requires no preheating time, and I can control the heat instantly. Plus, you can watch your pizza cook right in front of you.

Making the Perfect Dough

You don’t need fancy equipment to make great pizza dough. Here’s what works for me:

Basic ingredients:

1. 2 cups all-purpose flour
2. 3/4 cup warm water
3. 1 teaspoon active dry yeast
4. 1 teaspoon salt
5. 1 tablespoon olive oil
6. 1 teaspoon sugar

Instructions:

• Mix warm water, yeast, and sugar in a bowl. Let it sit for 5 minutes until foamy.
• Add flour, salt, and oil, then mix until everything comes together.

No-knead option: Mix everything and let it rest for 1 hour. The dough develops gluten on its own.

Quick-knead option: Knead for 5 minutes on a floured surface, then rest for 30 minutes. This gives a slightly chewier texture.

The Cooking Technique

Heat your heaviest skillet over medium heat for about 3 minutes. You want it hot but not smoking.

Roll out dough to 8–10 inches, about 1/4 inch thick for stovetop cooking.

Steps:

1. Lightly oil your hot skillet
2. Place the dough in the pan
3. Cook 2–3 minutes until the bottom is golden
4. Flip the dough
5. Quickly add sauce and toppings
6. Cover with a lid and cook 3–4 minutes

Tip: The lid traps heat, creating a mini-oven effect to melt cheese and cook toppings.

Topping Strategy

Don’t overload your pizza. Too many toppings make it soggy.

Golden rules:

• Sauce: 2–3 tablespoons max
• Cheese: Pre-shredded melts faster than fresh
• Toppings: 3–4 total
• Pre-cook watery vegetables like mushrooms or bell peppers

Troubleshooting Common Issues

• Soggy center: Heat too high. Lower to medium-low and give more time.
• Burnt bottom: Pan too hot or too much oil. Reduce heat and use light oil.
• Cheese won’t melt: Lid isn’t trapping heat or too much cheese. Add a tablespoon of water to create steam.

2. The Cast Iron Pan Pizza

Cast iron holds heat exceptionally well. Once hot, it stays hot, giving a perfectly crispy bottom. Even a new skillet works once seasoned properly.

Building Your Pizza

Cast iron pizzas are built in the cold pan, then heated together.

Method:

1. Drizzle 1 tbsp olive oil in cold pan
2. Press dough into pan, pushing up sides slightly
3. Add sauce, leaving a border
4. Sprinkle cheese generously
5. Add toppings without overloading

The Covered Cooking Method

• Place pan over medium-low heat
• Cover with lid or another pan to trap heat
• Cook 12–15 minutes
• Check at 10 minutes: Bottom golden? Cheese melted? Done. If not, cook a few more minutes

Deep Dish Possibilities

• Use more dough, pressing higher on pan sides
• Layer: cheese first, toppings, sauce on top
• Cooking time: 18–20 minutes

3. The Griddle or Tawa Method

Flat griddles or tawas make ultra-thin, crispy pizzas. Great for feeding a crowd.

Ultra-Thin Crust Technique

• Roll dough as thin as possible, almost translucent
• Heat griddle to medium-high

Tips:

1. Use plenty of flour on the surface
2. Roll from center outward
3. Flip and rotate dough
4. If it springs back, let rest 5 minutes

Cooking:

• Place dough on griddle, bubbles form in 30 seconds
• Flip, add thin layer of sauce and minimal toppings
• Cover with lid or pot, cook 2–3 minutes

The Broiler Finish (Optional)

• Slide pizza under broiler 60–90 seconds for browned cheese
• Keep door slightly open, watch closely
• No broiler? Cook 1 extra minute with lid on

4. The Pressure Cooker Pizza

Unconventional but Effective

A pressure cooker mimics an oven for soft, pillowy crust. Great during power outages or stovetop cooking emergencies.

Preparation Steps

• Spread 2 cups salt or clean sand in pressure cooker bottom
• Place small metal stand or upturned bowl on salt
• Preheat cooker on medium for 10 minutes

Cooking Process

• Roll dough to fit with some clearance
• Place topped pizza on greased plate
• Lower onto stand
• Cover lid (no pressure weight)

Timing guide:

1. 10 minutes on medium heat
2. Check bottom browning
3. 5 more minutes if needed
4. Total: 12–15 minutes

Cheese should be melted and slightly golden, bottom crispy.

Safety Considerations

• Never use pressure weight
• Use oven mitts
• Plate/pan must have handles or edges
• Leave at least 1 inch from lid to toppings

Conclusion

Making pizza without an oven would seem to most people as another over the top method to make something rather simple, but sometimes the occasion might demand it. A quick recap:

• Skillet: Weeknight go-to
• Cast iron: Special occasions
• Griddle: Parties
• Pressure cooker: Fun, unconventional option

Start with the skillet method, then explore others. Experiment with toppings, dough thickness, and don’t fear happy accidents. Your stovetop can rival any oven, trust me, I know.