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How to Make Homemade Pizza on the Stove

homemadepizzaonthestove homemadepizzaonthestove

For many people, especially those of us without the luxury of air conditioning (yes, I’m complaining again), summer means avoiding the oven. The last thing I need on a 95 degree day is to add more heat. I do not do well in heat. I’m one of those people that breaks out the old shorts, stained tank top and puts my mess of hair in a sweaty bun. It’s amazing my husband still finds me attractive. Although I throw every care about how I look out the window due to how much effort it takes to just “be” when it’s hot, I refuse to give up homemade pizza.

My idea for stovetop pizza came from a little problem we ran into last week on our Sedona trip. We made a run to the grocery store to pick up some food to eat in the hotel room. We had a kitchenette so we knew we could make a couple of meals there. We picked up a frozen pizza and didn’t realize until the next day that while we had stove burners, we didn’t have an oven. Returning a pizza is weird and we didn’t want it to go to waste so I immediately visited my friend google to see if we could cook it in a pan. It turns out cooking pizza in a pan creates a yummy crispy crust and you don’t even have to wait for the oven to heat up.

My immediate thought after our little frozen pizza dilemma was “Can I replicate this at home with homemade pizza?” I’m here to tell you “Yes!”

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Now this is less a recipe and more a “how to do this with a recipe you already like”, but I’ll share a few tips. By the way, my pizza looks insanely lopsided because I forgot my dough recipe is for a much bigger pizza than I could fit in my cast iron pan with a lid from a random pot. Just had to point that out. I actually kind of prefer imperfect pizzas, so there.

1. Get your dough ready. I always start with Shutterbean’s No Knead Pizza Dough. You have to let it sit for 2 hrs and then again for 30 min, but you don’t have to knead it. It’s hot. I don’t need to knead dough when it’s 90 degrees in my house. I don’t need to ever knead dough if I don’t want to. And I usually don’t.

2. Roll your dough out to the proper size. I don’t actually roll, I just kind of mush against my hand and stretch all lazy like. I made mine too big and already had it in the pan, but couldn’t fit the lid over it so I just ripped some off. Keep size in mind when you’re rolling it out.

3. Heat your pan. I had mine on medium/low and it gave me a nice crispy crust.

4. Place your dough in the pan and let it cook for about 1-2 minutes. Flip it over.

5. Add your pizza sauce and toppings. For sauce I’ll either puree some tomatoes with some herbs or use spaghetti sauce. This time I combined them and used both because I’m a rebel like that. For toppings I just really like chunky sauce with spinach and mozarella. Boring, but yummy.

6. Put your lid over the pizza and let it cook for about 10-12 minutes. How long it takes will vary on the thickness of your dough, your pizza, what you have the stove on. It might take a few times to perfect, but as long as you keep an eye on it you’ll be good. Trust me, it doesn’t take much for me to burn things and I did fine winging it.

Now slice it up and try not to eat the whole thing. Last night I made the one pictured plus a smaller one and we may have eaten them both. Now I can bring pizza back into rotation in warm weather instead of avoiding it because I don’t want to turn the stove on. Enjoy!

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