1-Hour Cast Iron Pan Pizza

Equipment Needed

• 12" cast iron pan
• KitchenAid stand mixer (or mixing bowl and wooden spoon)
• Blender or immersion blender (for Quick Pizza Sauce)
• Digital kitchen scale recommended
• Home oven (standard)

Oven Settings

Ingredients

Cheese Blend

• 8oz low-moisture mozzarella (Walmart Great Value whole block OR Sargento shredded)
• (optional) 1g Parmesan/Romano Cheese Blend

Quick Pizza Sauce

• 28 OZ can Crushed Bianca DiNappoli tomatoes (blue can)
• 100g Contadina tomato paste
• 20g granulated sugar
• 12g Kosher salt
• 2g McCormicks onion powder
• 2g McCormicks garlic powder
• 1g McCormicks dried oregano
• 1g McCormicks dried basil
• .25g 1 "large pinch" of red chili flakes

This makes a batch; use 135g on this pizza and freeze the leftover immediately. If using previously frozen sauce, reheat in a saucepan on low only until liquid — do not boil.

Dough

• 180g 95° Coors Light beer
• 10g Instant Dry Yeast
• 5g granulated sugar
• 4g standard olive oil
• 9g Kosher salt
• 280 grams King Arthur bread flour
• 8g standard olive oil (for pan)

Recommendations

• Sauce and finishing: use extra virgin olive oil (EVOO) only.
• Dough: use standard olive oil (not EVOO) unless you prefer the more fruity/earthy EVOO taste in your dough.

Recommended Topping: Hormel Cup and Crisp Pepperoni

Step-by-Step Instructions

1. Preheat oven to 550°F (start at the same time as mixing dough).

2. In mixer bowl, combine beer, sugar and yeast for the dough. Let dissolve 5 minutes while you measure flour and salt separately.

3. Add the combined flour and salt to the main bowl and mix for 1 minute until just combined.

4. Pour in olive oil and mix another 5 minutes until smooth.

5. Stop mixing. While the dough rests for 30 minutes, make the Quick Pizza Sauce: combine all sauce ingredients in a blender or with an immersion blender on low until smooth. Use 135g on this pizza and freeze leftover sauce immediately. If using previously frozen sauce, reheat in a saucepan on low only until liquid — do not boil.

6. Spread 8g of olive oil over a 12" cast iron pan, then push the dough into the pan. Always push out from the middle. As it will want to spring back, wait 1 minute, push it out again, repeat a couple of times until the crust is pushed out to the edge.

7. Let the dough proof 10–15 minutes in the pan. Prep your cheese and toppings.

8. Add 135g sauce, then all of the cheese blend and toppings.

9. Bake 8 minutes, turn the pan ~180°, then bake 8 more minutes (16 minutes total).

10. Remove from oven and let cool 3 minutes in the pan.

11. Remove from pan, slice on cardboard, and cool 7 minutes before serving.