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1 Hour Pan Pizza

Name: 1 Hour Pan Pizza
Prep time: 60 min
Cook time: 15 min
Ingredients: 180 g beer (warmed to 90-95F/32-35C); 10 g instant yeast; 5 g granulated sugar; 15 g olive oil; 9 g kosher salt; 280 g bread flour; 800 g crushed tomatoes (canned); 100 g tomato paste; 20 g granulated sugar; 12 g kosher salt; 2 g onion powder; 2 g garlic powder; 1 g dried oregano; 1 g dried basil; pinch chile flakes; 250 g full fat mozzarella (shredded); pepperoni; 150 g beer (warmed to 90-95F/32-35C C); 8 g instant yeast; 4 g granulated sugar; 13 g olive oil; 8 g kosher salt; 240 g bread flour

Pan pizza is one of the best pizzas, but what if you don't want to wait 8+ hours to eat it? This 1 hour cast iron pan pizza recipe is your answer.

Prep Time: 1

Cook Time: 15

Servings: pizza

Ingredients

DOUGH:

180 g beer, warmed to 90-95F/32-35C
10 g instant yeast
5 g granulated sugar
15 g olive oil
9 g kosher salt
280 g bread flour

SAUCE:

800 g crushed tomatoes, canned
100 g tomato paste
20 g granulated sugar
12 g kosher salt
2 g onion powder
2 g garlic powder
1 g dried oregano
1 g dried basil
pinch chile flakes

THE BUILD:

250 g full fat mozzarella, shredded
pepperoni

RECIPE FOR 10″ ROUND DOUGH:

150 g beer, warmed to 90-95F/32-35C C
8 g instant yeast
4 g granulated sugar
13 g olive oil
8 g kosher salt
240 g bread flour

Metric – US Customary

Instructions

DOUGH:

If you're new to folding and shaping breads, I recommend watching my YouTube video linked above to familiarize yourself with strength building folds and shaping the pizza dough before beginning this process.

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. 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:

Combine all ingredients and pulse with an immersion blender until smooth, about 30 sec.

THE BUILD:

Spread 4-5 generous spoonfuls of sauce over the dough followed by 1/2lb or 250g of shredded mozzarella, 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.