Stovetop Skillet Pizza

How to Make Stovetop Skillet Pizza

1. 1

   Step 1: Prepare quick sauce and aromatics

   Combine the crushed tomatoes with the minced garlic and salt in a small bowl and taste, adjusting seasoning as needed. This simple sauce doesn't require cooking ahead — it will warm and meld under the lid while the cheese melts.

   For this step

   • 2 clovesGarlic, minced
   • 1 tspSalt
   
2. 2

   Step 2: Shape dough and preheat skillet

   Divide the dough into two even portions if needed and gently stretch each into a 7–8 inch disc on a cornmeal-dusted surface to prevent sticking. Heat a heavy 10–12 inch skillet (cast iron is ideal) over medium-high heat, then brush the pan and the top of the dough lightly with olive oil.

   For this step

   • 1 lb (about 16 oz)Store-bought pizza dough (about 16 oz)
   • 2 tbspExtra-virgin olive oil
   • 1 tbspCornmeal or all-purpose flour (for dusting)
3. 3

   Step 3: Sear the crust in the skillet

   Place one dough disc oil-side down in the hot skillet and cook, uncovered, until the bottom is deeply golden and crisp, about 2–4 minutes — lift an edge to check. Reduce heat slightly if the crust is browning too fast; the goal is a firm, browned base before adding toppings.
   
4. 4

   Step 4: Top, cover, and melt cheese

   Flip the seared dough so the cooked side is up, spread a thin layer of the tomato sauce, and sprinkle the shredded mozzarella evenly over the surface. Lower the heat to medium-low, cover the skillet with a tight-fitting lid, and cook until the cheese is melted and the bottom is fully crisp, about 4–6 minutes.

   For this step

   • 3/4 cupCrushed tomatoes (or quick pizza sauce)
   • 8 ozShredded mozzarella
   
5. 5

   Step 5: Finish and serve

   Remove the pizza from the skillet onto a cutting board, tear fresh basil over the top, and let it rest 1–2 minutes before slicing to avoid sliding toppings. Repeat for the second pizza (or keep warm in a low oven if available) and serve hot.

   For this step

   • 8 leavesFresh basil leaves (for finishing)
   

1. Combine the crushed tomatoes with the minced garlic and salt in a small bowl and taste, adjusting seasoning as needed. This simple sauce doesn't require cooking ahead — it will warm and meld under the lid while the cheese melts.
2. Divide the dough into two even portions if needed and gently stretch each into a 7–8 inch disc on a cornmeal-dusted surface to prevent sticking. Heat a heavy 10–12 inch skillet (cast iron is ideal) over medium-high heat, then brush the pan and the top of the dough lightly with olive oil.
3. Place one dough disc oil-side down in the hot skillet and cook, uncovered, until the bottom is deeply golden and crisp, about 2–4 minutes — lift an edge to check. Reduce heat slightly if the crust is browning too fast; the goal is a firm, browned base before adding toppings.
4. Flip the seared dough so the cooked side is up, spread a thin layer of the tomato sauce, and sprinkle the shredded mozzarella evenly over the surface. Lower the heat to medium-low, cover the skillet with a tight-fitting lid, and cook until the cheese is melted and the bottom is fully crisp, about 4–6 minutes.
5. Remove the pizza from the skillet onto a cutting board, tear fresh basil over the top, and let it rest 1–2 minutes before slicing to avoid sliding toppings. Repeat for the second pizza (or keep warm in a low oven if available) and serve hot.