PAN PIZZA IN 1 HOUR (No Mixer)

Summary by Krater

The host demonstrates how to make a crispy, bready pan-style pizza in about an hour using beer in the dough and quick fermentation, baking it in a 12-inch cast-iron skillet at 550°F.

From the video

Answers: How do you make a quick pan-style pizza at home?

• pan pizza
• beer pizza dough
• cast-iron pizza
• quick pizza dough fermentation
• homemade pizza sauce

Ingredients

• 180g beer
• 10g instant yeast
• 5g sugar
• 15g olive oil
• 9g salt
• 280g bread flour
• 28 oz can crushed tomatoes
• 100g tomato paste
• 20g sugar
• 12g salt
• 2g onion powder
• 2g garlic powder
• 1g dried oregano
• 1g dried basil
• pinch chile flakes
• 1/2 pound full-fat aged mozzarella
• 1 stick pepperoni

What it concludes

• Using more yeast than usual makes the dough gas up quickly and gives the dough a yeastier taste.
• Doing a strength-building fold and rest on dough with low enrichment can stand in for mechanical work done by a stand mixer.
• A 12-inch cast-iron skillet makes a highly respectable pan pizza with a crispy, golden bottom crust and minimal time and effort.