Neapolitan Pan Pizza Without a Pizza Oven
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.
- 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.
Nutrition
- Serving Size: 1/2 pizza
- Calories: 520
- Sugar: 2g
- Sodium: 760mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 35mg
