If you love homemade pizza but don’t have an oven, this no oven sourdough pizza recipe is perfect for you!
Not only does it allow you to make a delicious pizza right on your stovetop, but it also offers the benefits of sourdough, which makes the dough easier to digest and enhances its flavor.
We enjoy no oven sourdough pizza. The crust has a delightful crispy exterior and a soft interior you will love and enjoy.
I’m also working with budget-friendly ingredients that are likely already in your pantry, making this an affordable budget-friendly sourdough pizza.
I also love working with vegetables to make this no oven sourdough pizza a complete meal that doesn’t have to be eaten as a snack or dessert only. You can have it as a complete meal.
Pizza nights are nights my household looks forward to. This delightful affordable pizza recipe will turn your meal into one your family will look forward to.
Whether you have an oven or not, or your oven just broke down, enjoy this delightful no oven pizza recipe at home.
Discovering no-oven baking was one of the best discoveries I made. Not only did I horn in on my skills of baking without an oven, when my oven recently “decided” to break down, (at the writing of this post) I’m still enjoying baked goods in my home. These include no oven pizzas!
I therefore know for sure you will enjoy this no oven sourdough pizza. We’ve been enjoying it for months!
When working with a 10 to 12-inch pan, this recipe makes two pizzas.
Because this is sourdough pizza, as you plan your meal, keep in mind that you will need to bulk ferment the dough for greater health benefits.
This means if I’m making pizza for dinner, I’ll work in a way I’ll have over 8 hours for the dough to have sufficient time to bulk ferment and I also have some time to prepare the toppings.
Let’s dive into the step-by-step process of making this mouthwatering no oven sourdough pizza recipe without an oven.
No-Oven Sourdough Pizza Recipe: Budget-Friendly & Easy to Make
Equipment
- 2 wide pans with lids (If you have only one pan, cook the rist pizza, transfer to a plate or platter, then use the pan to cook the second pizza)
- 1 Saucepan (for cooking the minced meat)
- 1 Wooden Spoon
- 2 mixing bowls
- measuring cups, spoons, and bowls as needed
- 1 Rolling Pin
Ingredients
For the Dough:
- 3 cups all-purpose flour
- ¾ cup active sourdough starter
- 2 tbsps. sugar
- 1 tsp. salt
- 1 tsp. flattened bicarbonate of soda (optional, reduces sourness)
- 2 tbsps. cooking oil
- ⅔ cup room temperature water (adjust as needed)
- 1 tbsp. margarine or fat for greasing pans (plus a little flour for dusting)
For the Filling:
- 2 tbsps. tomato paste
- 2 cups grated mozzarella cheese (or as preferred)
- 1 medium onion, chopped
- 3 medium tomatoes, chopped
- ½ kg precooked beef (fried with garlic, onion, ½ teaspoon salt, and spices)
- Salt to taste
Instructions
Prepare the Dough
- In a large bowl, mix together the flour, salt, bicarbonate of soda (if using), and sugar. In a separate bowl, combine the sourdough starter, cooking oil, and ⅓ cup of water. Stir well. Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon initially. As it thickens, switch to kneading with your hands. Slowly add the remaining 1/3 cup of water while kneading to achieve a soft, pliable dough. Avoid making it too stiff. Gather the dough into a ball, cover with a clean kitchen towel, and let it rest for 30 minutes. After resting, transfer the dough to a floured surface and knead for 8-10 minutes, adding minimal flour as needed. Shape the dough into a ball, lightly oil it, cover, and let it ferment for at least 8 hours at room temperature. For a more developed flavor, refrigerate it overnight or up to three days.
Prepare the Filling
- Chop the onions and tomatoes and set them aside. Grate the mozzarella cheese (partially frozen cheese is easier to grate). Cook the beef: Heat a little oil in a pan, sauté onions and garlic, add the beef, and cook until well done. Season to taste.
Assemble the Pizza
- Grease two 10 to 12-inch pans with margarine and lightly dust with flour. Divide the dough into two equal portions and roll out each to fit the pans. Place the rolled-out dough in the pans, ensuring it covers the bottom evenly.Spread 1 tablespoon of tomato paste over each pizza base, leaving a 1/2-inch border around the edges. Sprinkle a little mozzarella cheese over the tomato paste. Evenly distribute the chopped onions and tomatoes. Add the cooked beef evenly across the surface. Top with the remaining mozzarella cheese. Lightly sprinkle salt over the toppings.
Cook the Pizza on the Stovetop
- Use a gas stove with small burners for better heat control. Preheat the pans over medium heat for 30 seconds, then reduce to the lowest flame setting. *If you’re using the wide burners though, the lowest flame is too high. It will burn your pizzas before they are ready. Instead, reduce the flame as though you’re switching off and reduce to a very, very low flame as shown in the picture below. That’s the flame that will bake your pizzas until they are done.
- Cover the pizzas with lids and cook for 35-45 minutes. Rotate the pans occasionally to ensure even cooking. The pizza is ready when the cheese is fully melted, and the crust is cooked through.
Serve the Pizza
- Carefully loosen the edges with a spoon to prevent sticking. Transfer the pizzas to a serving plate. Slice and enjoy!
Video
Notes
Why Choose Sourdough?
Sourdough is not just delicious but also healthier than conventional pizza dough. The natural fermentation process breaks down gluten, making it easier to digest. It also enhances the flavor, creating a unique and tangy taste.Final Thoughts
Making sourdough pizza without an oven is simple and rewarding. This recipe allows you to create a soft, flavorful crust with readily available ingredients. Whether you're new to sourdough or an experienced baker, this method is a great way to enjoy homemade pizza anytime. Try it out and enhance your hospitality for the glory of God! For more easy sourdough recipes, be sure to explore our other guides. Also, be the first to know when we release our latest recipe on our YouTube Channel or Blog and for some encouragement for your hospitality journey by subscribing to our weekly newsletter here. Happy cooking!Recommended:
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