>search for pan pizza recipes. >all of them involve using the oven

>search for pan pizza recipes
>all of them involve using the oven
can i not make a good pizza on the stove?

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  1. 3 weeks ago
    Anonymous

    Yeah you just have to raise the temp of your house to 700 degrees. A good gasoline fire does the trick

    • 3 weeks ago
      Anonymous

      i think heat can go through the dough to melt the cheese

      • 3 weeks ago
        Anonymous

        A lot of things you think are wrong

        • 3 weeks ago
          Anonymous

          how do you plan on getting the heat on top of the pizza?

          With a lid. Or just flip it onto another hot pan.

          The only way I could see making a stove top pizza and having it work would be to stretch a second piece of dough over the top so when the bottom is browned you can flip it. I’d probably brush the top with olive oil or pesto and a sprinkle of salt. Use a stove.

          The most moronic thing ive ever read

          • 3 weeks ago
            Anonymous

            >The most moronic thing ive ever read
            First day here?

          • 3 weeks ago
            Anonymous

            >lid
            Would make water condense and make your crust soggy
            >flip it
            Yeah, try that.

      • 3 weeks ago
        Anonymous

        Dumbass. What next? The heat from an egg cooking rice?

  2. 3 weeks ago
    Anonymous

    how do you plan on getting the heat on top of the pizza?

    • 3 weeks ago
      Anonymous

      a lid also helps trap it

      • 3 weeks ago
        Anonymous

        enjoy your soggy pizza

        • 3 weeks ago
          Anonymous

          >I CAN ONLY DO THINGS 1 WAY AND ANY OTHER WAY IS WRONG
          Autism

          • 3 weeks ago
            Anonymous

            >Autism
            thanks for signing your post, but now you should tell me how a stovetop pizza using the lid to cook would not result in a soggy mess

            • 3 weeks ago
              Anonymous

              Read the post right above. Flip it onto another hot pan. Or just accept that a pizza cooked on the stove wouldnt turn out like a pizza cooked in the oven and be fine with it. Or keep seething.

              • 3 weeks ago
                Anonymous

                >he flips his pizza

              • 3 weeks ago
                Anonymous

                >I MUST DO THINGS EXACTLY AS MY ANCESTORS DID ANY OTHER WAY WOULD BE BLASPHEMY

  3. 3 weeks ago
    Anonymous

    My aunt, who doesn't own an oven, makes pretty good stovetop-only pan pizza. I don't know the exact details. I believe she covers it to contain heat and steam cook the top. I'll have to ask her or my mom some time.

  4. 3 weeks ago
    Anonymous

    The only way I could see making a stove top pizza and having it work would be to stretch a second piece of dough over the top so when the bottom is browned you can flip it. I’d probably brush the top with olive oil or pesto and a sprinkle of salt. Use a stove.

    • 3 weeks ago
      Anonymous

      Frick. I meant use an oven.

    • 3 weeks ago
      Anonymous

      Kinda like a calzone, I like the idea but I guess it'd have to be really flat to heat through before burning the dough.

  5. 3 weeks ago
    Anonymous

    Boom. There you go OP. No oven needed. Just a lid for the skillet.

    High heat for the crust, low heat plus the cover to steam the toppings.

    • 3 weeks ago
      Anonymous

      thanks, looks easy enough

    • 3 weeks ago
      Anonymous

      That looks disgusting

    • 3 weeks ago
      Anonymous

      >1 minute pizza
      >*takes 15 minutes*
      Enough with the clickbait.

  6. 3 weeks ago
    Anonymous

    This is a Culinaly exclusive.
    - first cook the pepperoni and set aside
    - press dough into pan which is nicely oiled by the pepperoni and spread it out
    - after it has cooked a bit flip it over
    - spread tomato sauce, add pepperoni, grate cheese onto it
    - cover
    - once cheese has melted and the dough is done remove to a plate and slice
    - cook slices cheese side down just long enough they can be spatulad off (1-2 at a time so there is space to use the spatula)

    • 3 weeks ago
      Anonymous

      thats actually based as hell, I love crispy cheese

    • 3 weeks ago
      Anonymous

      Based if true
      >cook dough both sides
      >pre cook toppings
      >cheese crisp last step
      My only issue with this is the last stage, I think it's really topping dependent and could easily frick up. I'm going to recommend an adjustment there:
      >preheat another pan, something with a thick bottom, if you use cast iron you'll have to hold it so you don't squash your shit
      >take it off the heat, oil the bottom
      >set on top of pizza for a minute to crisp your surface
      If you can get it mega fricking hot you might be able to just hold it over top and use it like a Salamander.

  7. 3 weeks ago
    Anonymous

    Here's the short version. Cook dough in the pan, then flip it and put the sauce and cheese, etc. on top of the cooked side of the dough, and cover the pan. When it's melty, it's done.

  8. 3 weeks ago
    Anonymous

    Why don't you use an oven, it's not like pan pizza needs super high temps.

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