Absolutely! You can make a Neapolitan-style pan pizza at home without a pizza oven. It won’t have the exact wood-fired char, but with the right technique, you can get a soft, airy crust with a slightly crisp bottom. Here’s a complete guide:
Ingredients (for 2 medium pizzas)
For the Dough
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500 g (4 cups) all-purpose or “00” flour
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325 ml (1⅓ cups) warm water
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10 g (2 tsp) salt
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3 g (½ tsp) instant yeast
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10 ml (2 tsp) olive oil
For the Topping
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200 g (¾ cup) canned crushed tomatoes
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150–200 g (1½ cups) mozzarella cheese, sliced or shredded
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Fresh basil leaves
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Olive oil, salt, and optional garlic
Instructions
1. Make the Dough
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In a bowl, mix water and yeast until dissolved. Let sit 5 minutes.
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Add flour and salt, mix until a rough dough forms.
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Knead 8–10 minutes until smooth and elastic.
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Add olive oil and knead until incorporated.
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Cover and let rise 1–2 hours (dough should double in size).
2. Preheat Your Pan
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Use a heavy skillet, cast iron, or oven-safe frying pan.
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Preheat the pan on medium-high for 5 minutes, or place it in the oven at 250°C (480°F) for 10 minutes.
3. Shape the Dough
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Divide the dough into 2 portions.
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Stretch or roll each into a circle slightly smaller than your pan.
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Lightly oil the pan and place the dough in it.
4. Assemble the Pizza
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Spread a thin layer of crushed tomatoes over the dough.
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Add mozzarella slices and a drizzle of olive oil.
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Add a pinch of salt. Basil can go on now or after baking.
5. Cook on the Stove (Optional)
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Place the pan on medium-low heat and cover with a lid.
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Cook 5–8 minutes until the bottom is golden and slightly crisp.
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The lid traps heat and steam to cook the top.
6. Finish in the Oven (Optional but Recommended)
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Preheat oven to 250°C (480°F) or the hottest your oven goes.
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Transfer the pan to the oven for 5–7 minutes until the cheese melts and bubbles.
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If your pan isn’t oven-safe, transfer pizza to a baking sheet.
7. Serve
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Remove from oven, add fresh basil, a drizzle of olive oil, and enjoy immediately.
💡 Tips for Extra Neapolitan Flavor
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Use “00” flour for a soft, airy crust.
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Let dough rest overnight in the fridge for more flavor and texture.
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Preheat your pan or oven very hot—this mimics the high heat of a wood-fired oven.
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Don’t overload toppings; Neapolitan pizzas are simple.
If you want, I can give you a shortcut version where the pizza is crispy-bottomed without any oven at all, just using a skillet on the stove. It’s surprisingly close to the real deal.