The tricky part when cooking pizza on the stovetop is making sure the crust gets baked but doesn’t start to burn. This should be enough to develop golden, toasty spots on both sides without tipping it over into burning. Simply roll out the dough and place it in a large skillet, cook for three minutes on the first side, flip, top with pizza or marinara sauce, add the cheese, pepperoni, and cook covered until the cheese has melted.
- 1 pound fresh pizza dough, at room temp for 1 hour
- flour for dusting surface
- 3 tablespoons olive oil
- 1/2 cup pizza or marinara sauce, or as desired
- 3 cups mozzarella cheese
- 15 pepperoni, or as desired
- fresh parsley, optional for garnishing
- To a floured work surface, add the dough and roll out into a 10 to 12-inch diameter circle.
- If the dough is overly springy and resistant to rolling easily, allow it to rest at room temperature for another 30 minutes or so.
- To a 12-inch cast iron skillet, add the olive oil, and transfer the dough to the skillet.
- Cook over medium-high heat until the bottom side is lightly browned, about 2 to 3 minutes.
- Flip the dough, turn the heat to low, add the pizza sauce (leave a bare 1/2-inch perimeter), evenly top with the cheese, pepperoni, cover skillet with a lid, and cook until the cheese has melted about 2 to 3 minutes.
- Alternatively, if you prefer your cheese to be more browned + melted rather than just melted, place the skillet underneath the broiler for about 2 minutes, or until the cheese is as browned as desired. If you’re broiling, watch it very closely so it doesn’t burn.
- Optionally garnish with parsley and serve immediately. Pizza is best warm and fresh.