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 (~1/4tsp)

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 4.75oz (1/2 cup) 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 4.75oz (1/2 cup) 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 sit an extra 10 minutes. Prep your cheese and toppings.

8. Add 4.75oz (1/2 cup) 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.