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no oven pizza

Home made Thin crust pizza – No Oven

  • Author: Hasti Goradia Vaiibhav
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 3 - 4 8" pizzas 1x


  • 150 gm All purpose flour
  • 1/2 tsp Salt
  • 3/4 tsp Yeast
  • 70 ml Water
  • 10 ml Oil
  • 1 tsp Sugar


  • 400 gm Tomatoes
  • 4 medium cloves Garlic
  • 2 Tbsp Olive Oil
  • Salt to taste
  • 67 leaves Basil
  • 1/2 tsp Oregano
  • 1 tsp Chilly flakes
  • Vegetables of choice as toppings
  • Pizza cheese


  1. Dissolve yeast and sugar in lukewarm water. Make a smooth dough with the flour,salt and this liquid. Once you form a soft dough, knead it well and add oil to it.
  2. In a well oiled bowl, place this dough and cover it with a plastic film or wet kitchen towel. Let it rise until double.
  3. Bring a pot of water to a rolling boil and dunk the tomat0es in it for 2-3 mins or just until the skin cracks. Remove them from the water and let them cool completely. This is called “Blanching”. Now peel the skin and chop the tomatoes into medium sized chunks.
  4. Heat some olive oil in a pan and saute the finely chopped garlic for 3-4 mins. Once the raw smell goes off add the tomato dices and salt. Cover and cook this till the tomatoes soften. You can stir in between and even use a potato masher or the back of your spatula to break down the bigger pieces.
  5. Once the tomatoes are cooked add in the herbs and cook for some more time till the sauce thickens and water does not separate from it.
  6. once the dough has risen perfectly , punch it down and divide it into three equal portions. Roll them out thinly (3-4mm) in a round shape. Let them rest for 10-12 mins. with the help of a fork dock the pizza dough(make smalle holes) all over.
  7. On a heated tawa, roast the pizza dough on both sides for 3-4 mins.
  8. Now on a well oiled plate , build the pizza with the sauce, cheese and toppings. roast the toppings beforehand so that they dont release water on the pizza and make it soggy.
  9. Spread salt all over a flat bottom pan/tawa. Place a ring or wire rack in the centre, cover it with a lid and pre heat it on medium flame. This will act as an oven.
  10. Place the pizza inside the oven and cook on medium heat till the cheese melts.
  11. You can also heat a tsp of oil on the pan and place the pizza in it. cover and cook till the base gets crispy.


Notes :-

1.The rising time of the yeast dough depends on the temperature of your kitchen, it can be anywhere between 45 mins to 1.5 hours. So dont rush this step. You can place your bowl in a barely warm cooker to fasten this process.

2.I prefer to make tomato sauce with big chunks instead of pureeing them as I find it to be more flavourful. You can also blend the tomatoes in a mixer and use that puree but you will get a much thinner sauce which you can thicken with a little cornflour.

3.Since the tawa doesn’t have a top heating element like an oven the toppings dont cook fully in this method, so I would suggest that you roast them before putting them on the pizza Or salt them well to remove their moisture beforehand. Raw vegetables leave water when they cook which can make your pizza soggy.

4.The salt method will melt the cheese completely,but the base will not be supar crispy. The direct pan method will result in very crispy pizza but the cheese may not melt completely.

5.If you are planning to make this for more then 2 people, I would suggest that you use 2 different pans simultaneously so that you can make pizzas faster.

6.Always use pizza cheese which is a blend of mozzarella and cheddar as opposed to plain mozzarella as it tastes much better .


Storage ;-

  1. You can make the pizza base and store it for upto a day in an airtight box, until you are ready to make the pizza.

Keywords: thin crust pizza