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1 Hour Pan Pizza

By Brian Lagerstrom
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 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 1 pizza
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Ingredients 

DOUGH:

  • 180 g beer, warmed to 90-95°F/32-35°C
  • 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 90-95°F/32-35℃
  • 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 15 minutes.
  • 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 10 minutes.
  • Preheat oven to 550°F/285°C 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 seconds.

THE BUILD:

  • Spread 4-5 generous spoonfuls of sauce over the dough followed by ½lb or 250g of shredded mozzarella, then pepperonis (and any other toppings you'd like).
  • Allow to proof on the counter for 10-15 minutes then bake on top of baking steel for 16-18 minutes.
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