Ninety Minute Pizza

This recipe was inspired by my failed attempts at Brian Lagerstrom’s 60 minute pan pizza 🤦🏻‍♀️😭 While his sauce and cheese are incredible (and the exact recipe I used here) the dough was super unreliable for me - I could never quite get it to come together. But, I didn’t want this to deter me from having my weeknight pan pizza dreams realized 🍕 So I went with the extreeeemly forgiving recipe from Bobby Flay, except I subbed beer for water 🍺

Ingredients

Crust (makes 2)

• 3 ½ to 4 cups bread flour, plus more for rolling

• 1 teaspoon sugar

• 2 ¼ teaspoons instant dry yeast

• 2 teaspoons kosher salt

• 1 ½ cups (12oz) beer, 110 degrees F

• 2 tablespoons olive oil, plus 2 teaspoons

Sauce (makes enough for 3 pizzas)

• 28oz can crushed tomatoes

• 100g tomato paste

• 20g granulated sugar

• 2 teaspoons salt

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1 teaspoon  dried oregano

• 1 teaspoon dried basil

• Pinch of chille flakes

Assembly

• 250g or ½ lb full fat mozzarella, shredded

• Pepperoni & Other Toppings

Instructions

Preheat oven to 550℉/285℃ with baking stone or steel

Dough 🍞

Combine the bread flour, sugar, yeast and kosher salt in a bowl, Slowly add the beer and 2 tablespoons of the oil and mix until the dough forms into a ball. If the dough is sticky, add additional flour, if it’s too dry, add additional water. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

Sauce 🥫

Combine all ingredients and pulse with an immersion blender until smooth, about 30 sec.

Assembly 🏗️

Spread 4-5 generous spoonfuls of sauce over the dough followed by shredded mozz, then toppings. Allow to prove on the counter for 10-15 minutes then bake on top of baking stone for 16-18 minutes.

xx

Amanda