I wrote about our oven issues. Well, I’m also pregnant and have craved pizza for a solid 3 weeks. Getting desperate, I searched Pinterest and found a stove top version. Yes!
I chose this recipe for stove top pizza from The Orgasmic Chef blog.
The blog author writes about a specific skillet with a vented lid. I don’t have that skillet. I do have an 8-9″ cast iron skillet with a lid that fits. That’s what I used. For the “vented” time of the cooking, I just shifted the lid slightly off the pan to vent the steam.
I didn’t have a hot oven to put it in, but the broil function of my oven does work. I put the whole pan in under the broiler on high to brown the cheese, for about 5 minutes.
My only other modification was to replace self-rising flour with home-mixed self-rising flour. It is easy to make: to 1 cup all-purpose flour add 1/2 Tbsp of baking powder and 1/2 tsp salt.
What I Liked About This Recipe
It was tasty. The crust was crisp on the bottom, chewy inside, and the cheese melted fully. It was quick: no rising time for the dough. It was the right size lunch for me and the kids.
Downsides to This Recipe
The author didn’t specify to lower the heat from medium after the first 5 minutes. I left it on medium and about 10 minutes in to the vented cooking time, I could smell the crust was burning.
the bottom got a little too dark
So next time, I will definitely lower the heat at that point.
The crust also didn’t have much flavor. Next time, I would add extra salt and maybe some oregano and garlic powder. It did not have the yeast-y flavor my regular pizza dough recipe has. So the extra seasonings should help, I think.