By Mitch Stephens
PAN PIZZA IN 1 HOUR (No Mixer)
Pan pizza is one of the best pizzas, but what if you don't want to wait 8+ hours to eat it? This 1 hour cast iron pan pizza recipe is your answer. Use my cod...
Updated at: Wed, 22 May 2024 20:51:09 GMT
Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
35
High
Nutrition per serving
Calories279.6 kcal (14%)
Total Fat3.7 g (5%)
Carbs52.8 g (20%)
Sugars12.2 g (14%)
Protein8.8 g (18%)
Sodium1615.5 mg (81%)
Fiber4.6 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
The dough
The sauce
Instructions
Step 1
Warm beer to 95-100 degrees, and saucepot over low heat. Transfer to bowl and add yeast. Mix in sugar, olive oil, and salt. Add flour and stir to combine with a spoon before switching to a soaking wet hand to finish squeezing and mixing the dough until it forms a cohesive ball. Cover and ferment at room temp for 15 minutes. Perform a strength building fold. Cover and ferment at room temp for another 15 minutes.
Step 2
Transfer dough into a will oiled 12-in cast iron pan. With oiled fingers, press dough out to fill the shape of the pan. Cover and allow to rest for 10 minutes.
Step 3
Preheat oven to 550° F or 285° c with baking stone or steel. Allow pizza to proof on counter for 10 to 15 minutes after dressing, then bake for 16 to 18 minutes.
View on youtu.be
↑Support creators by visiting their site 😊
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
