Tawa Pizza gets its name from the word “tawa,” which means pan. This post explains how to make pizza from scratch on a tawa (pan) using no oven. I’ve also included oven instructions for those who prefer that method.
Tawa Pizza is prepared on a gas stove using homemade pizza dough. It’s easier than it sounds, and with a few simple tips your fear of working with yeast will disappear.
The key to a great tawa pizza (and most bread-based products) is a pre-ferment known as a biga.
What is a biga?
A biga is a pre-ferment made from flour, yeast and water. It boosts flavor and aroma and increases yeast activity in the dough, helping dough development and counteracting any slowing effects from added oil.
Other tips for a successful tawa pizza or any bread product:
1. Use high-grade or high-ratio bread flour. It contains more protein (gluten), which helps the dough hold structure and gives a better crumb.
2. Dissolve yeast in water first so it disperses evenly throughout the dough.
3. Do not add salt directly to yeast; salt slows yeast activity, so avoid direct contact.
4. While water temperature matters for bread, this recipe skips that technical step so you can make it without a thermometer.
What makes this Tawa Pizza special?
The base: the tawa pizza crust is soft and fresh, with a delightful chew. For the topping I used store-bought pizza sauce (you can use homemade if you prefer) and a mix of assorted vegetables.
Today’s toppings: tri-colour bell peppers, olives, paneer, onions and mushrooms — choose whatever you like.
I’ve never been a huge fan of bread making — I much prefer cakes — but when family asks for homemade food, I’m happy to make it. This tawa pizza disappeared quickly: everyone argued over the last slice.
Here’s the detailed recipe and method.
Tawa Pizza | No Oven Pizza | Homemade Pizza Dough
Ingredients
For the Biga / Pre-Ferment
- 195 gms (1.5 cups) Bread Flour
- 1.5 gms (1/2 tsp) Instant Yeast
- 105 gms (1/3 cup + 1 tbsp) Lukewarm Water
Pizza Dough
- 375 gms (3 cups) Bread Flour
- 15 gms (1 tbsp) Sugar
- 7.5 gms (1/2 tbsp) Salt
- 30 gms (2.5 tbsp) Olive Oil
- 15 gms (1 tbsp + 1/2 tsp) Yeast
- 255 gms (1 cup) Water
Instructions
Biga
-
Mix flour, yeast and water and combine to form a dough. No need to knead, just bring it together. Let it ferment overnight or for at least 6–8 hours in a warm place.
-
Grease and cover the bowl with cling wrap before fermenting.
Pizza Dough
-
In the bowl of a stand mixer (or a large mixing bowl), combine salt, flour, sugar, olive oil, yeast dissolved in water and the pre-fermented biga.
-
Mix on low speed for 2 minutes, then on high speed for 6–8 minutes (about 8–10 minutes total) until a smooth dough forms.
-
Place the dough in a greased bowl, cover with cling wrap and let it ferment for 40–60 minutes.
-
Divide the dough into 4 equal parts and shape each into a round ball.
-
Roll each ball like you would a chapati or roti to form the pizza base.
-
Prick the base with a fork and place it on a preheated heavy-bottomed tawa over medium heat.
-
Cook for 5–6 minutes on medium flame. Lift with a spatula to check if the bottom is cooked, then flip it.
-
On the side now facing up, spread pizza sauce and add your chosen vegetables. I used tri-colour peppers, onion, mushroom, paneer and olives. Sprinkle generously with mozzarella cheese, oregano, mixed herbs and fresh rosemary.
-
Cover with a lid and cook for another 5 minutes, until the cheese melts and the base is fully cooked.
-
Serve hot with salt and red chilli flakes.
Oven method
Preheat your oven to 230°C. Roll the dough to the size of your pizza stone and prick it with a fork. Spread pizza sauce, top with veggies and mozzarella, and sprinkle oregano, mixed herbs and fresh rosemary. Bake on the top rack for 8–10 minutes, or until the base is cooked and the cheese has melted. Lift the pizza slightly to check the base before removing.
Thin crust option
For a thin crust, divide the dough into 6 equal parts and roll each one thinly. Follow the same cooking procedure.
Toppings used: tri-colour bell peppers, onion, mushroom, paneer, olives and cherry tomatoes.
If you try this recipe, tag me on social media — I’d love to see your photos.
I’ll see you soon with another recipe.
Until then,
Hugs
Sushma