No-Oven Pan Pizza ( No-yeast)

If you are a great pizza lover and you do not have a grill to bake it, this recipe of making it on the stove-top is a must try for you🍕

Whenever I make pizza, I start to prepare it 3 to 4 hours before and now it takes just 20 minutes for the whole preparation. As we are not using yeast in this recipe, there is no resting time.

Though there is no resting time, no-yeast, no-oven used, the resulting pizza is much better than the grilled one. The crust can be made both thin, slightly thicker.

These pizzas are perfect for Friday night when you do not have much time to cook or when you don’t have to make it in a big quantity.

The tricker part is to make the pizza crust cooked without getting it burnt. But that’s too ok!!- You can always lift the crust with spatula to check the bottom of it.

I have explained both the ways of making the thin crust and the slightly fluffier one with step-by-step pictures along with brief explanation.

I haven’t explained much about the topping in brief as toppings can be decided based on your own interest. Anyways in this recipe, we can see basic chicken and mushroom pan pizza.

Please go through all the explanations carefully🍕❤

INGREDIENTS

1 cup= 200 ml.

All-purpose flour- 1 cup plus 1 to 2 tbsp extra
Yogurt- 1/2 cup
Oil- 1 tbsp plus a little extra
Sugar- 1 tsp
Baking powder- 1 and a half tsp
Salt- 1/4th tsp.

PROCEDURE

Take 1 cup of all-purpose flour, 1 and a half tsp baking powder, 1 tsp sugar, 1/4th tsp salt in a bowl. Add 1 tbsp of oil.

Now dust the surface with some flour and add the dough to it and start kneading it by adding the flour when needed. Good kneading results in good pizzas. So knead it well.

Knead well by stretching the dough from outside to inside. Add flour only as needed and knead till dough is not sticky to your hands and it should roll inbetween the hands.

The dough is ready. It is not sticking to the hands. The dough is soft and elastic. Tuck in the dough.

When pressing the dough down with a finger, it should bounce back. Dough is ready and there is no resting time as we haven’t used yeast.

These are the one’s I am using for topping. I have precooked chicken pieces in salt and pepper. I have chopped the rest. Using pizza sauce and mozzarella cheese. Tomato puree can be used instead of pizza sauce.

Divide the pizza dough depending on the size of pan and the thickness of pizza you need.

Grease the bottom of the pan well with oil.

Keep the pizza dough on it and stretch it to the corners using the fingers. The dough can be rolled on the surface and used on the pan too but I liked to stretch it with fingers to the corners of the pan.

Prick the surface of the dough with fork.

Add the topping now. Onion, mushroom, cooked chicken pieces.

Cover with another layer of grated cheese. Sprinkle some salt and chilli flakes on top.

Cover the pan with a lid and cook it for 10 to 15 minutes in low to medium flame or till it is cooked completely. Check the bottom of the pizza base by lifting it up with spatula now and then. Cook till all the cheese melts and the base gets cooked.

This is the second method. To make the crust more crispy, pour some oil on the pan. Stretch pizza dough to the corners using fingers and place it on the stove in high flame. Check the bottom now and then. Once it is cooked and crispy in the bottom, turn it the other side.

Start with the toppings now as shown above. Cover the pan with the lid and cook till the cheese melts in low to medium flame. This way the crust will be very crispy.

TIPS

Kneading the dough well is the key.
Select your own topping.
The quantity of the cheese and the spice can be increased or decreased.
If you want the dough to rest for 15 minutes before stretching it, you can do it. But it is not required.

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