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Stovetop Pizza – Crispy, Cheesy, and Oven-Free

Learn how to make a restaurant-quality pizza on your stovetop, complete with soft, airy crust, gooey cheese, and perfectly layered toppings — no oven needed.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour 3 minutes
Servings: 4 people
Course: Pizza
Cuisine: American
Calories: 441
Ingredients Equipment Method Notes

Ingredients
  

For the Dough:
  • 2 cups sifted all-purpose flour
  • 1 tsp instant yeast
  • 1 tsp powdered sugar
  • 1 tsp salt
  • 2 tbsp yogurt
  • 1 tbsp oil
  • ½ cup lukewarm water
For the Toppings:
  • ½ cup pizza sauce (store-bought or homemade)
  • 1 cup shredded mozzarella cheese
  • 15-20 slices pepperoni
  • ½ cup sliced vegetables (capsicum, onions, optional)
  • 1 tsp dried oregano or Italian herbs
  • 1 tbsp melted butter (for finishing)

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Sifter
  • Pan with lid
  • Spoon or spatula
  • Knife or pizza cutter

Method
 

Test the Yeast
  1. Mix lukewarm water, sugar, and yeast in a bowl.
  2. Let sit for 10 minutes until foamy.
Prepare Dry Ingredients
  1. Combine sifted flour, salt, yogurt, and oil in a large bowl.
Make the Dough
  1. Pour yeast mixture into dry ingredients.
  2. Knead, gradually adding water, until soft, smooth, and slightly sticky.
Rest and Rise
  1. Lightly coat dough with oil and cover.
  2. Keep in a warm spot for 20–25 minutes, until doubled in size.
Shape Pizza Base
  1. Roll or stretch dough evenly.
  2. Poke small holes in the center with a fork.
Add Sauce and Cheese
  1. Spread pizza sauce evenly.
  2. Layer mozzarella cheese on top.
Add Toppings
  1. Layer pepperoni and vegetables without overcrowding.
  2. Sprinkle herbs for flavor.
Cook Pizza in Pan
  1. Heat pan over high heat for 1 minute.
  2. Place dough in pan, cover with lid.
  3. Reduce heat to low and cook for 25 minutes, checking after 15 minutes.
Finish & Serve
  1. Brush melted butter over edges.
  2. Slice with a sharp knife or pizza cutter.
  3. Serve hot and enjoy.

Notes

Notes / Tips
  • Always test yeast to avoid flat dough.
  • Pre-cook extremely watery vegetables to prevent soggy pizza.
  • Avoid overcrowding toppings for even cooking.
  • Use low heat under the lid to cook thoroughly without burning.
  • Brushing butter at the end adds aroma and shine.