Homemade Pan Pizza: Quick, Easy, and Incredibly Delicious

A quick pan pizza, cooked right in a skillet on your stove. Yes, you read that right – no oven involved! This method is not only incredibly fast but also yields a surprisingly delicious result. Your pizza can be ready in about 6 minutes of cooking time on the stove, making it a perfect solution for busy evenings or when you’re craving pizza without the wait. While you always have the option to use store-bought pizza dough, tomato sauce, and your favorite pre-chopped toppings (and the cooking method remains the same), I believe that making these components from scratch elevates the experience to another level. The freshness and depth of flavor you get from homemade ingredients are simply unparalleled.

Opting for homemade does extend the overall preparation time slightly, primarily due to the dough needing time to rise and the sauce to simmer. However, this “waiting time” requires minimal active effort and is incredibly rewarding. You gain complete control over the ingredients, avoid unwanted additives, and infuse your pizza with a truly authentic, fresh taste that store-bought options simply can’t match. This recipe guides you through every step, ensuring a foolproof and enjoyable pizza-making journey.

Ingredients for the Perfect Pan Pizza Dough

• Water – Lukewarm water is crucial here because it provides the ideal environment for the yeast to activate quickly and efficiently. If the water is too hot, it can kill the yeast; too cold, and the yeast won’t activate properly, leading to a flat dough.
• Flour – All-purpose flour is a versatile and excellent choice for creating a pliable and delicious pizza dough. For a chewier crust, you could experiment with bread flour, which has a higher protein content.
• Yeast – This recipe typically calls for one teaspoon (4 grams) of instant yeast. Instant yeast can be mixed directly with the dry ingredients. If you prefer to use fresh yeast, you’ll need ¼ oz. (7 grams). For dry active yeast, one teaspoon (4 grams) is also sufficient. Remember: both fresh yeast and dry active yeast must first be dissolved in a small amount of lukewarm water and sugar (to feed the yeast) for about 5-10 minutes until foamy before being added to the rest of your ingredients. This step ensures the yeast is active.
• Salt – Beyond merely adding flavor, salt plays a vital role in controlling yeast activity and strengthening the gluten structure of the dough. However, be cautious: high concentrations of salt can inhibit or even kill yeast. To prevent this, initially knead the dough lightly, then distribute the salt evenly over the dough, and continue kneading until fully incorporated. This technique ensures the salt doesn’t directly overwhelm the yeast.

Ingredients for a Zesty Pan Pizza Tomato Sauce

• Sieved tomatoes – These form the smooth, rich base of our sauce. Sieved tomatoes are processed to remove seeds and skins, resulting in a wonderfully smooth consistency perfect for pizza. Crushed tomatoes or even whole peeled tomatoes (blended) can be used as alternatives if sieved tomatoes are unavailable.
• Onion and Garlic – These aromatic powerhouses are essential for building a deep, savory flavor foundation for your tomato sauce. Finely chopped, they release their sweet and pungent notes as they sauté, enriching the overall taste.
• Olive Oil – Always opt for extra virgin olive oil for the best flavor. Its fruity and slightly peppery notes beautifully complement the tomatoes and herbs, adding an authentic Italian touch to your pizza sauce.
• Sugar – Tomatoes naturally contain a slight acidity. A pinch of sugar helps to balance this tartness, enhancing the tomatoes’ inherent sweetness and creating a more well-rounded flavor profile that is both savory and subtly sweet.
• Italian seasoning – A good quality dried Italian seasoning mix, typically containing oregano, basil, thyme, and rosemary, is perfect for infusing your sauce with classic Mediterranean flavors. You can also use fresh herbs if preferred, adding them towards the end of the simmering process for maximum fragrance.

Delicious Toppings: Ham, Mozzarella, and Arugula

• Mozzarella – Mozzarella is the quintessential pizza cheese, known for its incredible melting capabilities and stretchy texture. For the ultimate experience, seek out buffalo mozzarella (mozzarella di bufala), which offers a richer flavor and creamier melt. If buffalo mozzarella is hard to find, good quality cow’s milk mozzarella is a perfectly delicious alternative. Cut it into small pieces for even melting.
• Grated cheese – To add another layer of flavor and a slightly sharper bite, complement the mozzarella with some grated hard cheese. A good quality Gouda or a dedicated “pizza cheese” blend works wonderfully. Parmesan or Pecorino Romano could also be excellent choices for a saltier, more pungent note.
• Cured ham – Cured ham brings a delightful salty and savory dimension to your pizza. Prosciutto or Parma ham are fantastic choices, offering delicate, thinly sliced perfection. You can either bake the ham directly on the pizza for a slightly crispy texture or, for a more tender and fresh taste, drape it over the pizza immediately after it comes off the pan.
• Arugula – This peppery lettuce adds a fresh, slightly bitter, and nutty counterpoint to the richness of the cheese and ham. It’s crucial to spread the arugula on top of the pizza *after* baking to prevent it from wilting and to preserve its vibrant color and crisp texture.

Step-by-Step Guide to Crafting Your Perfect Pan Pizza

For a printable version of this recipe with precise measurements and a condensed step-by-step description, please refer to the recipe card at the very end of this blog post. Follow these detailed instructions to create your incredible stovetop pizza:

1. Prepare the Dough: In a large mixing bowl, combine the lukewarm water, yeast, and flour. Mix these ingredients together for about two minutes until a rough dough forms. Next, sprinkle the salt over the dough. Continue to knead for another 10 minutes (by hand or with a stand mixer) until you achieve an elastic, soft, and smooth dough. Lightly grease a clean bowl with a touch of olive oil, place the dough in it, and turn it once to coat. Cover the bowl tightly with plastic foil or a damp kitchen towel. Let the dough rise in a warm place for at least 30 minutes, or until it has noticeably increased in size.
2. Simmer the Tomato Sauce: While the dough is rising, you can prepare your flavorful tomato sauce. Heat a tablespoon of olive oil in a pan over medium heat. Add the finely chopped onion and sauté for about 2 minutes until it softens and becomes translucent. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Pour in the sieved tomatoes. Season the sauce generously with Italian herbs, sugar (to balance acidity), salt, and black pepper. Bring the sauce to a gentle boil, then reduce the heat to low and let it simmer for at least 20 minutes, allowing the flavors to meld and deepen. Stir occasionally.
3. Prepare and Cook the First Pizza Base: Once your dough has risen, gently punch it down to release the air. Divide the dough into two equal halves. On a lightly floured surface, roll out one half of the dough into a circular shape that matches the size of your skillet. Heat a tablespoon of olive oil in your non-stick or cast-iron frying pan over high heat until it’s shimmering. Carefully place one rolled-out pizza dough into the hot pan. Let it cook on high heat for just 1 minute. The bottom should become lightly golden and slightly crispy.
4. Top and Finish the Pizza: After 1 minute, use a spatula to carefully flip the pizza base over. Immediately reduce the heat to medium. Quickly spread half of your delicious homemade tomato sauce evenly over the cooked side of the pizza. Distribute half of the mozzarella pieces and half of the grated cheese over the sauce. Sprinkle with a pinch of Italian herbs. Place a lid tightly on the pan. Continue to bake for 4 to 5 minutes, or until the cheese is gloriously melted and bubbly, and the crust is cooked through and crispy on the bottom. Carefully remove the finished pizza from the pan and transfer it to a cutting board. Repeat steps 3 and 4 with the second half of the dough.

Tips for the Perfect Pan Pizza Every Time

Achieving pan pizza perfection is easy with a few extra tips:

• Customize Your Toppings: Don’t be afraid to get creative! While ham and arugula are delicious, feel free to experiment with other toppings like sliced mushrooms, bell peppers, olives, pepperoni, or even grilled chicken. Just ensure any wet ingredients are well-drained to prevent a soggy crust.
• Dough Consistency: If your dough feels too sticky after kneading, add a tiny bit more flour, one teaspoon at a time, until it’s manageable but still soft. If it’s too dry, add a touch of lukewarm water. The goal is a smooth, elastic, and slightly tacky dough.
• Heat Management: The key to a crispy bottom and melted top is proper heat control. Start with high heat for the initial crust crisping, then lower to medium-low when you add toppings and cover, allowing the cheese to melt without burning the bottom.
• The Lid is Your Oven: Covering the skillet with a lid creates a miniature oven effect, trapping heat and steam. This is essential for melting the cheese evenly and ensuring the toppings are heated through without drying out the crust.
• Serving Immediately: Pan pizza is best enjoyed fresh off the pan. The crust is at its crispiest, and the cheese is wonderfully gooey.

Make Ahead and Storage Solutions

Planning ahead can make pan pizza even easier:

• Dough: You can prepare the pizza dough up to 2 days in advance. After the initial rise, punch down the dough, lightly grease it, and store it in an airtight container or a zip-top bag in the refrigerator. Let it come to room temperature for about 30-60 minutes before rolling it out.
• Sauce: The homemade tomato sauce can be made several days ahead and stored in an airtight container in the fridge for up to 5 days, or frozen for up to 3 months.
• Leftovers: If you have leftover pizza (without the arugula), store it in an airtight container in the refrigerator for up to 3 days.
• Reheating: For best results, reheat leftover pan pizza in a skillet with a lid over medium-low heat for about 5-7 minutes until the cheese is melted and the crust is crispy again. You can also reheat in a preheated oven at 350°F (180°C) for 10-15 minutes.

Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card below! Your feedback helps other home cooks and me enormously.

Need more inspiration for easy and delicious meals?

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Homemade Pan Pizza Recipe (Foolproof)

Andréa