Bring the magic of Napoli into your kitchen with this easy Neapolitan pan pizza made right on your stovetop. With a hot frying pan and a quick finish under the broiler, you’ll achieve a puffed crust, chewy base, and beautifully melted mozzarella without a wood-fired oven. It’s simple, approachable, and perfect for homemade pizza nights.
Why You’ll Love This Recipe
This recipe delivers authentic Neapolitan flavor using everyday kitchen tools. You don’t need a pizza stone, peel, or specialty oven. The stovetop creates a crisp, golden base, while the broiler gives you those signature charred “leopard spots” on the crust.
It’s ideal for busy weeknights when you’re making just one or two pizzas and don’t want to heat a full oven for long. The dough is beginner-friendly, and the method removes the stress of stretching and baking traditional pizza. The result is light, airy, and packed with classic Italian flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the no-knead pizza dough (makes 2 pizzas):
500 g bread flour (or 00 flour)
375 ml lukewarm water
3 g active dry yeast
10 g fine sea salt
For one pan pizza:
1 dough ball (about 400–450 g)
2 tablespoons semolina flour (for dusting)
120 ml pizza sauce
150 g fresh mozzarella cheese, drained and sliced
4–5 fresh basil leaves
1 tablespoon extra virgin olive oil
Pinch of fine sea salt (optional)
Equipment:
Heavy-bottomed frying pan or cast iron pan (oven-safe, no plastic parts)
Spatula
Wooden spoon
Electric oven with broiler setting
Pyrometer (optional)
Directions
Prepare the dough
In a large bowl, dissolve the yeast in lukewarm water. Add the flour and mix with a wooden spoon until combined. Add the salt and mix again until a sticky dough forms. Cover and let it rise at room temperature for 8–12 hours, or until doubled in size and bubbly.
Divide and rest
Lightly flour your surface. Divide the dough into two equal portions and shape into balls. Cover and let them rest for 1–2 hours before using.
Preheat the pan and oven
Place your frying pan over medium heat and allow it to preheat for several minutes. At the same time, preheat your electric oven on broiler mode. Let it heat to its highest setting (around 400°C if possible).
Stretch the dough
Dust your work surface with semolina flour. Place one dough ball in the center. Gently press from the middle outward using your fingertips, rotating as you go to form a round shape. Stretch it to match the size of your pan.
Cook the base
Carefully transfer the stretched dough into the hot pan. Adjust the edges to fit neatly. Cook for 1–2 minutes until bubbles form and the bottom begins to develop golden spots.
Add toppings
Spread the pizza sauce evenly over the base, leaving about 2 cm around the edge for the crust. Add sliced fresh mozzarella and basil leaves.
Finish in the oven
Once the bottom has developed charred “leopard” spots, transfer the entire pan to the top shelf of the oven under the broiler. Cook for 120–130 seconds, or until the cheese is melted and the crust is puffed and lightly charred.
Final touch
Remove carefully. Drizzle with extra virgin olive oil and add a few fresh basil leaves. Slice and serve immediately.
Servings and timing
Servings: 2 pizzas (serves 2–4 people)
Preparation time: 15 minutes (plus 8–12 hours rising time)
Resting time after dividing: 1–2 hours
Cooking time per pizza: 4–5 minutes
Total active time: About 25 minutes
Total time including fermentation: Up to 14 hours
Variations
Margherita style
Keep it classic with tomato sauce, fresh mozzarella, basil, and olive oil only.
Vegetarian
Add sliced mushrooms, grilled zucchini, roasted eggplant, or olives before finishing in the oven.
Spicy kick
Sprinkle chili flakes over the sauce or add thinly sliced fresh chili before baking.
Four cheese
Combine mozzarella with gorgonzola, fontina, and grated Parmigiano for a rich, cheesy version.
White base
Skip the tomato sauce and brush the base lightly with olive oil. Add mozzarella, ricotta, and a pinch of black pepper.
Storage/Reheating
Storage
Allow leftover pizza to cool completely. Store slices in an airtight container in the refrigerator for up to 3 days.
Reheating
For best results, reheat in a hot frying pan over medium heat for 2–3 minutes to crisp the base, then place under the broiler for 30–60 seconds to melt the cheese again.
You can also reheat in a preheated oven at 180°C for 5–7 minutes. Avoid microwaving if possible, as it softens the crust.
FAQs
Can I use all-purpose flour instead of bread flour?
Yes, but bread flour or 00 flour will give you a chewier texture and better structure.
Do I really need a broiler?
The broiler helps achieve the classic charred top. Without it, the crust may not puff and brown as dramatically.
How do I know when the pan is hot enough?
If you see light smoke rising from the pan, it’s ready. The base should start bubbling within the first minute.
Can I make the dough the same day?
Yes, but the flavor improves with a longer fermentation. Allow at least 4–6 hours if short on time.
Why is my dough sticking?
Use enough semolina flour on your work surface and make sure your pan is properly preheated.
Can I freeze the dough?
Yes. After the first rise, divide into balls, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before use.
What type of mozzarella works best?
Fresh mozzarella gives the most authentic texture. Be sure to drain excess liquid to avoid a soggy base.
Why are leopard spots important?
They indicate high heat and proper cooking, giving the pizza its signature flavor and slight smokiness.
Can I cook the entire pizza only on the stovetop?
You can cook the base fully on the stovetop, but the broiler is necessary for melting and browning the toppings properly.
Is this the same as deep dish pizza?
No. This pizza has a thin, airy crust similar to traditional Neapolitan pizza, not a thick, heavy base.
Conclusion
This Neapolitan pan pizza proves you don’t need a wood-fired oven to enjoy authentic Italian flavor at home. With a hot pan, a simple dough, and a quick blast under the broiler, you can create a beautifully puffed crust, melted mozzarella, and irresistible aroma in minutes. Whether it’s a weeknight dinner or a relaxed weekend treat, this method makes homemade pizza easy, approachable, and absolutely delicious.
This Neapolitan Pan Pizza is a stovetop and broiler-friendly version of the classic wood-fired pie. Made in a hot frying pan and finished under the broiler, it delivers a puffed, chewy crust with beautifully melted mozzarella—all without a pizza oven.
Author:Sophia
Prep Time:15 minutes
Cook Time:5 minutes
Total Time:14 hours
Yield:2 pizzas (serves 2–4)
Category:Main
Method:Stovetop + Broiler
Cuisine:Italian
Diet:Vegetarian
Ingredients
500 g bread flour (or 00 flour)
375 ml lukewarm water
3 g active dry yeast
10 g fine sea salt
2 tablespoons semolina flour (for dusting)
120 ml pizza sauce
150 g fresh mozzarella cheese, drained and sliced
4–5 fresh basil leaves
1 tablespoon extra virgin olive oil
Pinch of fine sea salt (optional)
Instructions
In a bowl, dissolve yeast in lukewarm water. Add flour and mix. Add salt and stir until sticky dough forms. Cover and let rise 8–12 hours until doubled.
Divide dough into two equal balls. Cover and let rest 1–2 hours.
Preheat a heavy-bottomed pan over medium heat and set oven to broiler at highest temperature.
Dust surface with semolina. Gently stretch one dough ball into a round matching your pan size.
Place dough in hot pan and cook for 1–2 minutes until bubbles form and base is golden.
Spread sauce over the dough, add mozzarella and basil.
Transfer pan to top rack under broiler for 2–3 minutes until cheese is melted and crust is charred.
Remove from oven, drizzle with olive oil, and add fresh basil. Slice and serve.
Notes
Use fresh mozzarella and drain well to avoid soggy pizza.
Semolina helps prevent sticking and adds crisp texture.
Cook base on the stovetop before broiling for the best crust.
Dough can be frozen after first rise for future use.
