1 HOUR PIZZA?! (Perfect for Weeknights or Any Nights)

Ingredients

• 210 g Beer (light lager) (cold, any drinkable lager; green bottle preferred)
• 350 g Strong All-Purpose Flour (high‑protein flour for better gluten development)
• 5 g Salt (kosher or table salt)
• 8 g Granulated Sugar
• 7 g Active Dry Yeast (instant dry yeast works as well)
• 15 g Olive Oil (extra‑virgin, for dough)
• 796 g Crushed Tomatoes (28 oz can, preferably San Marzano style)
• 100 g Tomato Paste
• 12 g Salt (for sauce)
• 20 g Granulated Sugar (for sauce)
• 2 g Dried Basil
• 2 g Dried Oregano
• 1 g Crushed Red Pepper Flakes
• 2 g Garlic Powder
• 2 g Onion Powder
• 500 g Aged Mozzarella Cheese (full‑fat, grated on large holes of box grater)
• 200 g Fresh Whole Milk Mozzarella (cut into 1‑inch cubes)
• 100 g Pepperoni (store‑bought, e.g., Boar’s Head)
• 30 g Olive Oil (for parchment & crust) (about 2 tbsp, for brushing parchment and dough)

Instructions

1. Warm the Beer

   Measure 210 g of cold beer into a small saucepan and heat over low heat for 20‑30 seconds, or until the temperature reaches about 98 °F (36 °C). Remove from heat.

   Time: PT30S

   Temperature: 98°F

2. Combine Dry Ingredients

   In the food processor bowl, add 350 g strong all‑purpose flour, 5 g salt, 8 g sugar, 7 g active dry yeast, and 15 g olive oil. Pulse on high for 20‑30 seconds until evenly mixed.

   Time: PT45S

3. Add Warm Beer and Form Dough

   With the processor still running, slowly stream the warm beer into the bowl over 10‑15 seconds. Continue processing until a shaggy dough ball forms.

   Time: PT30S

4. Knead the Dough

   Turn the dough onto a lightly floured cutting board. Knead by hand for about 1 minute using a back‑and‑forth motion, then continue kneading for another 3 minutes until smooth and elastic.

   Time: PT4M

5. Divide and Rest Dough Balls

   Weigh the dough and cut into two equal pieces (~300 g each). Shape each piece into a smooth ball, place on the board, cover with a tea towel, and let rest for 15 minutes.

   Time: PT15M

6. Preheat Oven and Prepare Steel

   Place the pizza steel on a rack about one‑third of the way up in the oven. Preheat to 550 °F (287 °C).

   Time: PT20M

   Temperature: 550°F

7. Roll Out the First Dough Ball

   Lay a sheet of parchment on the counter, brush with olive oil edge‑to‑edge. Place one dough ball in the center, flip the oiled parchment onto the dough, and gently press with hands to a 6‑inch disc. Use a rolling pin, rotating the parchment 90° each pass, to roll to a 12‑14 inch round.

   Time: PT3M

8. Second Rise

   Cover the rolled dough (still on parchment) with a tea towel and let rise at room temperature for 30‑40 minutes while the oven finishes heating.

   Time: PT35M

9. Prepare Pizza Sauce

   In a high‑sided container combine the 28 oz crushed tomatoes, 100 g tomato paste, 12 g salt, 20 g sugar, 2 g dried basil, 2 g dried oregano, 1 g chili flakes, 2 g garlic powder, and 2 g onion powder. Use an immersion blender to blend until thick but slightly textured.

   Time: PT5M

10. Prep the Cheeses

    Grate the aged mozzarella using the large holes of a box grater. Cube the fresh whole‑milk mozzarella into 1‑inch pieces.

    Time: PT5M

11. Assemble First Pizza

    Spread 3‑4 Tbsp of sauce over the risen crust, leaving a thin border. Sprinkle 200‑250 g grated aged mozzarella, then distribute fresh mozzarella cubes (about a dozen). Add a handful of pepperoni slices.

    Time: PT5M

12. Bake First Pizza

    Slide the parchment‑wrapped pizza onto the preheated pizza steel. Bake for 6‑7 minutes, or until the crust is dark‑golden, cheese is melted, and the edges are crisp.

    Time: PT7M

    Temperature: 550°F

13. Assemble Second Pizza

    Repeat steps 7‑11 with the second dough ball, using the same amount of sauce and cheeses. Add pepperoni as desired.

    Time: PT10M

14. Bake Second Pizza

    Bake the second pizza on the steel for another 6‑7 minutes until done.

    Time: PT7M

    Temperature: 550°F

15. Cool and Serve

    Remove pizzas from the oven, let rest 2‑3 minutes, then slice and serve hot.

    Time: PT3M

Nutrition Facts

Calories

300

Protein

12 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g