PAN PIZZA IN 1 HOUR (No Mixer)

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat, while cheddar is often less expensive.

pepperoni

🥗Healthier: turkey pepperoni

💰Cheaper: salami

Turkey pepperoni is lower in fat, while salami can be more affordable.

pizza sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: canned tomatoes

Homemade sauce can be fresher, while canned tomatoes are budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often cheaper.

Grab a small saucepan and measure 180 g of ice cold domestic beer into it.

Warm the beer on the stove.

In a medium bowl, add 10 g of instant yeast to the warm beer.

Add 5 g of sugar, 15 g of olive oil, and 9 g of salt to the bowl and stir to combine.

Add 280 g of bread flour to the bowl and stir until clumped up.

Switch to using a soaking wet hand to mix the dough by kneading and folding until combined.

Cover the bowl with a lid and let the dough ferment for 15 minutes.

After 15 minutes, perform a strength building fold on the dough, pulling until resistance is met and folding over, repeating four times.

Round and tuck the dough into a tight ball and cover with the lid again, fermenting for another 15 minutes.

After the second fermentation, grab a 12-inch cast iron pan and spray it liberally with olive oil.

Place the dough into the pan seam side up and degas it by pushing it outwards to fill the pan.

Cover the dough with a lid and let it rest for 10 minutes while preheating the oven to 550°F.

Prepare the pizza sauce by combining 28 oz of crushed tomatoes, 100 g of tomato paste, 20 g of sugar, 12 g of salt, 2 g of onion powder, 2 g of garlic powder, 1 g of dried oregano, 1 g of dried basil, and a pinch of chili flakes in a bowl.

Use an immersion blender to blend the sauce until well combined, about 30 seconds.

Grate 0.5 lb of full fat aged mozzarella on the largest holes of a box grater.

Slice a stick of pepperoni into thick slices.

Stretch the dough one more time to ensure it reaches the edges of the pan and dock it with fingertips to prevent large air pockets.

Spread about ½ cup of sauce over the dough from edge to edge.

Add the shredded mozzarella cheese on top of the sauce, using about 250 g.

Place 40 to 50 thick slices of pepperoni on top of the cheese, spreading them out organically.

Let the fully dressed pizza rise for 10 to 15 more minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens