1-Hour Cast Iron Pan Pizza
A beginner-friendly recipe that delivers crispy, delicious pizza in just one hour using a cast iron pan, beer-based dough, and your home oven. Perfect for weeknight dinners! Inspired by Brian Lagerstrom.
Equipment Needed
- 12 inch cast iron skillet
- KitchenAid stand mixer (or mixing bowl and wooden spoon)
- Measuring cups and spoons (or digital scale recommended)
- Home oven (standard)
Oven Settings
Temperature: 550°F (288°C)
Rack Position: Middle
Preheat Time: Start preheating at the same time as mixing dough
Ingredients
Cheese Blend
- 8oz low-moisture mozzarella (Walmart Great Value whole block OR Sargento shredded)
- (optional) 1g Parmesan/Romano Cheese Blend (~1/4tsp)
Sauce (Optional "Quick Sauce" or preferably use Base 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 (~1/8tsp)
Dough
- 180g 95° Coors Light beer
- 10g Red Star Active Dry Yeast
- 5g granulated sugar
- 8g Filippo Berio olive oil
- 9g Diamond Crystal kosher salt
- 280 grams King Arthur bread flour
- 18g olive oil (for pan)
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 mix, combine beer, sugar and yeast for the dough. Let dissolve 5 minutes.
-
3.
Mix flour and salt in separate container, then mix into the main bowl for 1 minute.
-
4.
Pour in olive oil and mix another 3-4 minutes.
-
5.
While the dough is resting for 30 minutes, mix and/or blend all sauce ingredients on a blender on low. Use for this pizza or freeze immediately. If using previously frozen sauce, reheat in sauce pan on low until it melts, but not until it boils. Just needs to be liquid.
-
6.
Spread 18g(2T) of olive oil over a 12" cast iron pan, then push the dough into the pan. 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 sit an extra 10 minutes. Prep your cheese and toppings.
-
8.
Add 4.75oz (1/2cup) sauce, and all of the cheese blend and toppings
-
9.
Bake for a total of 16 minutes, turning the pan in the oven half-way through.
-
10.
Remove from oven and let cool for 5 minutes
-
11.
Remove from pan, cool another 5 minutes
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12.
Slice and serve!
Notes
- Inspired by: Brian Lagerstrom
- Website: https://www.brianlagerstrom.com
- YouTube: https://www.youtube.com/@BrianLagerstrom
Timer Events
- T-62m: Mix dough (10 min) - Combine beer, sugar, and yeast. Let dissolve 5 minutes. Mix flour and salt, then add to main bowl. Add olive oil and mix 3-4 minutes.
- T-62m: Preheat oven - Preheat oven to 550°F (start at same time as mixing dough; some ovens take longer to heat).
- T-52m: Rest dough & make sauce (30 min) - Let dough rest 30 minutes. Mix and/or blend all sauce ingredients during this time.
- T-31m: Pan prep & proof (10 min) - Spread olive oil in pan, push dough to edges (wait 1 min, push again, repeat). Let sit 10 minutes. Prep cheese and toppings.
- T-21m: Top pizza (5 min) - Add 4.75oz (1/2 cup) sauce, cheese blend, and toppings.
- T-16m: Bake pizza (IN) (16 min) - Bake 16 minutes, turning the pan halfway through.
- T-0m: Remove & serve - Remove from oven and serve (cool if desired).
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