1 Hour Pan Pizza
RECIPE*
*makes 1 12" round or 2 8" square pizzas (see dough recipe for 1 10" round below)
DOUGH
▪180g or 8oz beer, warmed to 90-95F/32-35C
▪10g or 3 1/3tsp instant yeast
▪5g or 1 1/4tsp granulated sugar
▪15g or 1 1/4Tbsp olive oil
▪9g or 1.5tsp salt
▪280g or 2 1/4c bread flour
Warm beer in saucepot over low heat. Transfer to bowl and add yeast. Mix in sugar, olive oil, and salt. Add flour and stir to combine with a spoon before switching to a soaking wet hand to finish squeezing and mixing the dough until it forms a cohesive ball.
Cover and ferment at room temp for 15min.
Perform a strength building fold as shown @2:06. Cover and ferment at room temp for another 15min.
Transfer dough into a well oiled/sprayed 12” cast iron (or split between two 8” square pans). With oiled fingers, press dough out to fill the shape of the pan. Cover and allow to rest for 10min.
Preheat oven to 550F/285C with baking stone or steel. Use finger tips to press dough out into the pan the rest of the way.
SAUCE
▪28oz/794g can crushed tomatoes
▪100g or 7Tbsp tomato paste
▪20g or 1 2/3Tbsp granulated sugar
▪12g or 2tsp salt
▪2g or 1tsp onion powder
▪2g or 1tsp garlic powder
▪1g or 1tsp dried oregano
▪1g or 1tsp dried basil
▪Pinch of chile flakes Combine all ingredients and pulse with an immersion blender until smooth, about 30 sec.
THE BUILD
▪250g or 1/2lb full fat mozzarella, shredded
▪Pepperoni
Spread 4-5 generous spoonfuls of sauce over the dough followed by 1/2lb or 250g of shredded mozz, then pepperonis (and any other toppings you’d like).
Allow to proof on the counter for 10-15min then bake on top of baking steel for 16-18min.
RECIPE FOR 10" ROUND DOUGH
▪150g beer, warmed to 90-95F/32-35C C
▪8g instant yeast
▪4g granulated sugar
▪13g olive oil
▪8g salt
▪240g bread flour
