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PAN PIZZA IN 1 HOUR (No Mixer)

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publicerad pÄ 05/01/25 / I

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 code BRIAN15 for 15% off your @flybyjing order at https://flybyjing.com/influencer-brian

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đŸ”ȘMY GEAR:
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PLASTIC CUTTING BOARD: https://amzn.to/2JioHYR
ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3
IMMERSION BLENDER: https://amzn.to/36ycPf2
12" CAST IRON PAN: https://kohls.sjv.io/P0N5ze
MY FAV STAINLESS BOWL: https://amzn.to/36j8SL6

@aragusea 's cake pan pizza video: https://youtu.be/oII1EbBffY0
My Detroit-style pizza video: https://youtu.be/AEV1owoLdFU
My Thin Crust 1 Hour pizza video: https://youtu.be/T57vFsL8eAU

--RECIPE*--
*makes 1 12" round or 2 8" square pizzas (see dough recipe for 1 10" round below)
â–Ș180g or 8oz beer, warmed to 90-95F/32-35C
â–Ș10g or 3 1/3tsp instant yeast
â–Ș5g or 1 1/4tsp granulated sugar
â–Ș15g or 1 1/4Tbsp olive oil
â–Ș9g or 1.5tsp salt
â–Ș280g or 2 1/4c bread flour

Warm beer in 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 15min. Perform a strength building fold as shown @2:06. Cover and ferment at room temp for another 15min.

Transfer dough into a well oiled/sprayed 12” cast iron (or split between two 8” square pans). With oiled fingers, press dough out to fill the shape of the pan. Cover and allow to rest for 10min.

Preheat oven to 550F/285C with baking stone or steel.

Use finger tips to press dough out into the pan the rest of the way.

--
SAUCE:
â–Ș28oz/794g can crushed tomatoes
â–Ș100g or 7Tbsp tomato paste
â–Ș20g or 1 2/3Tbsp granulated sugar
â–Ș12g or 2tsp salt
â–Ș2g or 1tsp onion powder
â–Ș2g or 1tsp garlic powder
â–Ș1g or 1tsp dried oregano
â–Ș1g or 1tsp dried basil
â–ȘPinch of chile flakes

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

--
THE BUILD
â–Ș250g or 1/2lb full fat mozzarella, shredded
â–ȘPepperoni (i like

Spread 4-5 generous spoonfuls of sauce over the dough followed by 1/2lb or 250g of shredded mozz, then pepperonis (and any other toppings you’d like). Allow to proof on the counter for 10-15min then bake on top of baking steel for 16-18min.

--
RECIPE FOR 10" ROUND DOUGH:
â–Ș150g beer, warmed to 90-95F/32-35C
â–Ș8g instant yeast
â–Ș4g granulated sugar
â–Ș13g olive oil
â–Ș8g salt
â–Ș240g bread flour


🎧MUSIC:
EPIDEMIC SOUND. Free trial available at: https://www.epidemicsound.com/referral/ccpjb3

#panpizza #pizza #panpizzarecipe

CHAPTERS
0:00 Intro
0:26 Mixing and shaping the dough
3:32 The sauce and toppings prep
4:48 Prepping the dough to be topped
5:05 Fly by jing (ad)
6:08 Topping and baking
8:25 Let’s eat this thing

**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

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