PAN PIZZA IN 1 HOUR (No Mixer)
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- Опубликовано: 14 май 2024
- 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 flybyjing.com/influencer-brian
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-RECIPE*-
*makes 1 12" round or 2 8" square pizzas (see dough recipe for 1 10" round below)
▪180g or 8oz beer, warmed to 90-95F/32-35C
▪10g or 3 1/3tsp instant yeast
▪5g or 1 1/4tsp granulated sugar
▪15g or 1 1/4Tbsp olive oil
▪9g or 1.5tsp salt
▪280g 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:
▪28oz/794g can crushed tomatoes
▪100g or 7Tbsp tomato paste
▪20g or 1 2/3Tbsp granulated sugar
▪12g or 2tsp salt
▪2g or 1tsp onion powder
▪2g or 1tsp garlic powder
▪1g or 1tsp dried oregano
▪1g or 1tsp dried basil
▪Pinch of chile flakes
Combine all ingredients and pulse with an immersion blender until smooth, about 30 sec.
--
THE BUILD
▪250g or 1/2lb full fat mozzarella, shredded
▪Pepperoni (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:
▪150g beer, warmed to 90-95F/32-35C
▪8g instant yeast
▪4g granulated sugar
▪13g olive oil
▪8g salt
▪240g bread flour
🎧MUSIC:
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#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! 
Хобби
I'm convinced you live in my brain. Woke up this morning realizing I forgot to throw dough together last night... Bri drops a new vid for pan pizza in an hour. I'm not even mad or weirded out if you do live up there, clearly the benefits outweigh any weirdness.
Brian isn't real, he's the voice in your head that tells you to make zitti at 3am.
I was trying to remember the name Koh Soi the other night, woke up to his video.
😅😂😂
Brian is an anagram for brain, coincidence I think not!
Alrighty then.
This is an EASY and absolutely delicious pizza! We have this about every 2-3 weeks (primal urges, 8:08). I follow all the directions as is. I use a cast iron frying pan, but I will also heat the bottom just before going into the oven (1-2 minutes). Make sure that you use high-quality full-fat mozzarella! Also, I slice my own pepperoni. The pre-sliced pepperoni is really thin and doesn't crisp the way it does when I thinly slice my own stick. Also, I add shaved onions which become ridiculously sweet on top of the pizza. THIS IS A GREAT RECIPE!!!
I’m still learning the ropes re: yeast, different flours etc. I was going to do a 1 hour pizza on a different channel but it looked kinda so so. Glad I decided to go with your 1 Hour Cast Iron Skillet Deep Dish! My came out exactly like yours. Super delicious. Took me a bit over an hour because I’m a baking newbie but man, I was pretty proud of myself! Thanks!!!!
Brian, I wanna circle back to this video. I’ve made this once a week (ish) for the last few months and it really holds up. Could not be easier for someone who works 9-5 then has to make dinner. Great leftovers too! This is one of your best.
My wife, four kids and I LOVE your pizza series. We’ve started using your pizza sauce on tortellini. Awesome! We’re doing this one tonight and it already smells great.
We use double cake/ brownie pans for so many things... including personal pan pizzas!! But the other one we love splitting into two pans... NACHOS! Two people, two servings, dont have to have the same toppings... it's wonderful!
I love the nachos idea
Great idea!!
I gotta give you 100% credit here man. I've tried so many different pizza recipe's over the years but this recipe, the detroit style and the 1 hour pizza recipes are f*cking fantastic every time. Using beer is a game changer for me, thank you!!!
This is the greatest use of immersion blender I've ever seen. Thank you for the inspiration
You make everything look soooo good and pretty easy to make. Thanks for another great short cut recipe.
I hope you try it! Thanks for watching
@@BrianLagerstrom I did buy a pizza steel awhile ago and it doesn’t work so great in my oven but this is definitely a recipe for me to try. I suspect it will work better because the walls for the pizza are just the pan and the pizza steel will conduct more heat. Thanks!
@@owenmeier I found if I put my steel in the upper half of my electric oven. I preheat with the oven and once the oven gets to temp I leave it to preheat for about 45 more minutes. That seems to help a lot. My heating element is on top only though which may alter. I’d go lower half if it was on bottom.
@@owenmeier I found electric ovens are best for using pizza steels in, gas ovens are thermally too leaky (by necessity, to vent out fumes).
@@BrianLagerstrom I wonder if there is a way to make this as a thin crust pizza
Maybe only use half of the dough although that would make for a more difficult stretching to get it across a 12 inch pan
I started making my own pizza from scratch a little while ago and haven’t gone back. Super easy to do after a few attempts and tastes better than a lot of pizza shop pizza when you use top quality flour.
I have not gotten around to trying to this recipe but I really like it general. There's also sorts of really good tips here. I occasionally get obsessed with pizza making and being I too have looked around and around for ways to do it faster and easier and there's some great stuff here. I also like that you went with pan pizza. Even though I have everything I need to do a good thin crust I've started to come around to the idea that perhaps a pan pizza is better suited for the home oven since the thicker pizza means you have to cook it at a lower temp so you don't have to chase after crazy high temps like in pizza ovens and cooking in cast iron and using it to your advantage just seems like a much better way than fiddling around with peels and transferring pizza to a steel or stone.
I came back to say that I've tried this recipe multiple times now and the pizza came out great each time. I also used the dough on my Kamado Joe grill and grilled two 9-10 inch pizzas, splitting the dough into equal halves. The crust came out great being cooked at around 675 degrees for 3-4 minutes. Deeply browned bottom, crispy crust with a soft interior. Absolutely amazing. I have several pizza dough recipes, but this one is so easy and now I know I can cook it in a cast iron skillet or in a wood fired kamado grill. *chef's kiss*
the stretch and folds are truly magical. i bake bread since corona and i never kneaded the dough
I've made this 4x, it is a keeper! Despite weighing ingredients, I've had to add additional flour as each time, the dough is incredibly sticky and wet. Humidity isn't high inside during the winter months. Noticed this with a few other B's recipes. May need a new scale, although other recipes seem fine. Good stuff regardless! Thanks, B!
heres a tip i always use, after you oil/butter your cast iron/baking tray lightly salt it with some kosher salt prior to inserting your dough. just remember to stretch out your dough some before putting in your cooking dish, if you stretch out the dough when its in the pan the salt will mainly end up on the edges rather than being even distributed.
Just made this for dinner and it turned out AWESOME! Thanks for the idea bro
I made this last week for the first time and it came out amazing. Family gives a huge thumbs up thanks Bri !
Holy hell. This is the best pizza I have ever made myself. I always tend to screw up the dough but this recipe is super simple and easy to follow. Thanks Brian!
Tried this recipe for the first time tonight and it was amazing! The crust had a nice golden brown and it was easy to make! Making everything in an hour was really convenient too!
Brian, this pizza is so good! I followed your instructions completely, and this is some of the best pizza my family has ever had. Thank you so much! The flavor is incredible!
👍🏻 Thanks Bri, I'm definitely going to try this as soon as i get my cast iron pan! I love deep pan pizza, but when you don't have the time or patience to make the dough, you can simulate a great thin crust pizza instead .. with matzo breads!
I make your other 1 hour pizza recipe every Friday and it’s always a hit. Might have to do both of these recipes this week!
I've done this 3 times now and it's awesome at my last attempt. I did everything as explained but I par baked the dough then topped it and finished it. Gorgeous pan pizza
Part baking the dough sounds like a good idea. The bread probably takes considerably longer to cook than anything else in the recipe. I'll keep it in mind when I try to make this pizza!
Made this tonight and by far the best pizza I've made at home ever, and I spent the whole lockdown trying to nail it. Love it!
Oh hell yeah. My man Brian is coming in clutch for all the procrastinators in the house. My hero.
The beer trick is genius! going to use on any quick fermentation recipe from now on for extra fermented goodness
Made this for my wife a couple of months ago, she enjoyed it so much she demands I make it for her every Saturday now. Thank you for an awesome recipe.
sounds like a great recipe, can't wait to try it. The only thing I would recommend, and especially for those using the square pans, before you put the sauce and toppings on, put a little bit of cheese in between the edge of the dough and the walls of the pan, where that little gap is. When it bakes, the dough expands out to the edge of the pan, and crisps up nice. When you put that little bit of cheese there, it adds this nice browned cheese in with that nice browned crisp crust edge.
Cheers....
Frico style!
Loved the smell of beer in the dough!!! Switched out the traditional oven for my cast iron dutch oven over some hot coals and ash wood and it was delicious!!! Perfectly crisp and tasty as can be. :)
Made this last night, and it was the absolute bomb. Everyone loved it! Definitely going to make this again SOON! Thanks for posting this video!
Does your oven go to 550? Mine only goes to 500. Not sure what to do. I’ve already made the dough 😂
@@healthhollow7218 - I hope you just went for it. It might not crisp up quite as much, but should still make a good pizza. I’m fermenting my dough now!
@@519pale thank you so much for your reply! I ended up taking a few tips from a some cast iron pan pizza videos and winged it 😂 I put the pan with just the dough on the stove eye for a few minutes to crisp up the bottom, topped the pizza, broiled it for a few minutes, then baked it at 450 degrees for about 18 minutes. There may have been a better way to do this but it worked! My family raved about this pizza and I’ve made several before! I believe this will be my go-to recipe from now on. It was so quick and easy and my family’s favorite now apparently! 🤩
FINALLY tried this! Absolutely Amazing. Thank you 🙏🏽
Totally going to do this recipe for my next pizza. Looks great!
Yes I’ve been making same day dough with beer for a while now! It really does a good job of approximating those multi day dough flavors.
I know what I'm going to be making this weekend! You are, by far, my favorite RUclips cooking/baking channel to watch. Thank you for being you.
Made this today. I started yesterday, but wasn't able to finish it n time for dinner. Anyway, I let the dough ferment for 24 hours. Absolutely delicious!! This will definitely be my go-to pan pizza recipe!! Thank you!!!
Thank you! This recipe is a game changer! I’ve seen so many recipes that say “quick rise” or “one day” but this one actually works! Awesome recipe, I just made it for the kids and they love it. 10/10
Fabulous pizza, and a perfect, super clean and flawless release from my cast iron pan. My dough rose very nicely, but that's likely because I'm in Malaysia not Missouri. 😅 Added bonus with the beer, of course, is drinking the other half. This REALLY turned out well and was a nice change of pace from the Neapolitan-style pizzas I make all the time. Cheers!
I see a pizza video from you, I hit like … and then I watch the video. Cuz’ I know it’s goooood.
Same
The original 1 hr thin crust beer method completely revolutionized homemade pizza for me, but I think this one is even better. I've made it twice now and I can't really find a reason why I'd even make this style of pizza with a longer fermenting method again. The flavor and more importantly the texture is 100% what I want from a long fermented dough, and it takes me an hour to make it. Amazing.
Looks great! These kind of pizza looks very similar to the traditional Buenos Aires style, which is famous for its traditional pizza places. Here we call it "pizza al molde" (cast pizza) or "media masa" (half dough). It also has a thick dough, crispy at the bottom, with a lot of mozarella on top, (with another optional toppings). Here, the pizza masters generally bake the dough in two stages: first, a pre-cooking in the oven to get the crispy bottom, and a half baked dough, and in the second stage they put the cheese and toppings, on and finish the baking.
Pro tip: If the bottom of the pizza isn't as crispy as you'd like, place it on the stove for a few minutes after pulling it out of the oven.
Good idea, but watch it carefully. It can go from not quite crispy to burned pretty quickly.
I was literally going to use your pan pizza recipe this week in a cast iron pan. Will be using this one instead. I’ve been using a no knead pizza recipe for a while now and find that it comes out a little more bready and a little less pizza-y. Looking forward to this recipe.
Looks GREAT! I typically add about 1 tablespoon of sugar to my water/yeast to fuel the yeast.
Tried this one yesterday. It was dope! Thanks Bri!
Well, now I know what I'm making for dinner tomorrow. I've made the other 1 hour pizza recipe at least a dozen times already.
I made cast iron pizza tonight! Only advice I’d give is if you got a particularly tough dough on your hands you can slightly heat up the pan on the burner to soften and stretch the dough. Also before adding the sauce, throw down a very thin layer of cheese. It can help keep the cheese from sliding off the pizza sauce if you bite into it before it has cooled properly… other than that. This recipe rocks.
That's how we do it for Domino's pan pizzas (I know, not everyone's taste), but a thin layer of cheese on the bottom is the ticket to not pulling away the top layer of toppings with each bite 🙂
Yup, super pro tip on that additional, thin layer of cheese between the dough and the sauce. 👍🏻
Tried this recipe and it came out amazing. Only variation I made was putting my cheese on first them sauce dollops. Made a delicious caramelized crust. Thanks so much!
I kind of tuned out when you started talking about grams and how much weight of the food to use. I was smart and checked the length of the description and it said all of the conversions that you added. Thank you so much for taking time and dedication and truly being thorough throughout your video. For someone that is direction illiterate it really helps
I took your recipe for the 10" skillet and cut all quantities in half. The pizza was freaking amazing! Perfect! I made it twice before using the quantities shown and it was almost 1-1/2" thick. Like a loaf of bread. Just too much. I can eat this everyday. Absolutely delicious. Closest thing I've ever made to a Pizza Hut Pan Pizza crust.
This is just the comment I was looking for, I made this tonight and was wishing for the crust not to be as thick. Did you cook this in a 10 inch skillet or 12?
I was inspired by your dough and made a barbecue chicken pizza tonight in my 12-in cast iron skillet. Turned out very well with red onions and cilantro. Thanks for pushing us to do better with simple things.
Wow, foolproof process, works well with other toppings. Love your bread vids.
Made a triple batch of this for a party tonight and man was it a huge hit. People loved it, even a child which says alot
Hey Bri!
You've made a lot of different pizza sauces with different styles and methods. You should consider making a video about pizza sauces! Pros and cons of each one's, what style they work best for, etc. I've always wanted to make my own but I never feel confident that the sauce I make would be the "right" recipe.
In my experience, less is more. No need to get fancy. Some diced tomatoes with a bit of seasonings, uncooked. The acidity from the tomatoes does most of the work, the cheese and dough do the rest. A pinch of oregano can go on the top, doesn't even need to be in the sauce.
And then other times I'll make a big batch of marinara and use some of it for pizza sauce. Really the dough is the star of the show for me though.
Yeah dude! I make your 1-hour thin-ish crust pizza, in variations, literally every week. So this is a natural b-option. Always love your content, Bri!
Thanks J DOG
@@BrianLagerstrom bro please tell me if this is expensive or not
@@gamidlaw9242 compared to frozen pizzas? No
@@SolDizZo actually
Wow! Quite an amazing result for such a quick process.
I just made this, it turned out perfect! Love this crust and the thick pepperoni’s 😁 Thank you!
I don't drink so no beer but I used milk to approximate the Pizza Hut flavor (they use dried milk products in their dough) and it turned out great! I combined your method with Adam Ragusea's pan pizza method by pre-browning the bottom in the pan and also seasoning the oil in the pan with some italian seasoning, thyme, garlic powder, and salt. Makes the bread so flavorful.
You don’t need to drink to use beer in recipes.. I don’t drink and yet use beer/wine for different recipes.
The alcohol will evaporate when you use it for cooking, so no worries. You can get just a can or single bottle and discard the rest, or if someone you live with drinks they can finish it off.
@@angeleyes885I think her point was, “ I don’t drink”, therefore I don’t have any alcohol in the house. My father was an alcoholic so I didn’t drink, nor have alcohol in the house, nor go into a liquor store. Just a whiff of beer on someone’s breath would bring back bad memories. People have different reasons for not having alcohol in the house.
I heard about that. So tonight I added a tablespoon of powdered milk to my dough. Tomorrow I get to try it. I’m not using beer, it’ll taste just as good I’m sure.
Not a pan pizza guy but I figured I’d give this a shot cuz it looks pretty easy and fun. Came out great and I love the sauce. Definitely go heavy on the sauce
I’ve made this probably 10 times in the past month and it’s incredible. If you want an easy change to it, I fold in cubes of cheese during the SBF, and top it with garlic butter and more cheese after stretching in the pan
Just made some deep dish pizza for the first time - it turned out amazing! Thank you for the great recipe and video!
Well! I know exactly what recipe I’m trying this week while I’m pet sitting!
Thank you for providing not only a one hour thin crust style, but also a pan pizza! I’ll report back once I’ve cooked this!
Okay, a friend and I just tried the recipe three times tonight, but unfortunately the pizzas went WAY past one hour. I’m sure with much more practice, it’ll be much closer to the intended time, but I can vouch this: they came out AWESOME!
One of them was cooked in a cast iron deep dish skillet, another was cooked in a long brownie pan, crafting a beer dough Detroit style pizza, and another was cooked in a nonstick pan! Honestly I can’t be mad about the time being way off, the pizzas all tasted delicious!
Definitely a go to recipe every once in a while!
Dude. I just finished making this pizza (admittedly my dough didn’t get at symmetric and firm as yours, but) it turned out awesome. Every one kept mentioning how beery/bready the house smelt. Thanks for making this video!
I've made this a few times now and it works out perfectly, thank you
This was great. Awesome tricks for a home cook. I needed more sauce and less yeast, my first one ended up more like a big focaccia - but we used more sauce for dipping and it worked out perfect. Tempted to use the same techniques for a proper focaccia on purpose. Second one turned out great.
I often make your other 1 hour pizza recipe, and i really love it, altough I found one extra tip. Instead of generic lager beer, try using unfiltered wheat beer. I don't know how common is it in the US, but it's really accessable in Europe. Unfiltered wheat beer not only contains chunks of yeast, but also results in a stronger fremented flavor as well. Use only german style wheat beer (weizen), bc belgian style (wittbier) is heavily spiced and will ruin your pizza night. Edelweiss is a good choice if you can get your hand on it.
that is such a great idea rather than the bad American beer he used which is hardly drinkable. As they say you don't want to cook with something you don't want to drink
I made this tonight as written (except for toppings) and it was incredible! Easily the easiest, best tasting homemade pizza ever. Super flavorful, crispy crust, excellent sauce, and cooking time was spot on. We made ours a supreme with sausage, peps, onion, green pepper and pepperoncini. I absolutely cannot wait to make it again.
This is the second video I seen of yours. It won't be the last. I changed a few things in this recipe and perfected it to my own liking and my finicky electric oven.
I also tried changed the topping to white pizza and dessert pizza. I can't believe how good and minimalistic this recipe is. 👍
After the oven, crisp the bottom on the stove top (still in cast iron pan). Perfection!
DUDE! I was originally scraping together money for a proper food processor so I could finally get started on making proper pizza dough. This recipe is HEAVENSENT! If I had a proper pan to do this in, I would immediately go shopping (again) to make this. Big thank you!
Try it in a sheet tray. Thanks for watching
@@BrianLagerstrom I will, thank you for the tip :D
@@cozyGalvinism cast iron pans are honestly amazing and not even that expensive, walmart has cheap ones in the camping section. If its not out of your budget you definitely should consider getting a nice big one. They're non stick but the coating doesn't scrape off like normal non stick. I make bread in mine all the time.
@@kipter It's not really that I can't afford a cast iron pan, it's just that I uh... need to get around to get a proper one :D
Dude drank beer through a straw!! 😂
Ok, will try this for super bowl tomorrow. Thanks for the recipe!
What's the baking steel you're using? Just made this recipe and my wife said it's the best homemade pizza she's ever had! But my ceramic pizza stone cracked.
Made this late at night and used all purpose flour and no beer. Came out like a real thick crust pizza and oh so good. I was definitely surprised it only took actually around an hour for my first time making pizza
What was your recipe?!
@@cornfartsThis recipe but with all purpose flour and no beer
If you don't have a cast iron pan. You can cook the dough in the pan on the stove before showin the pizza into the oven.
Don't forget some spices in the pan for that extra taste.
Tried this for my first ever pizza, my dough was a bit sticky but went with it and damn was this thing delicious. Looking forward to dialing in my bowl tuck & fold move ( that you made look way too easy btw lol ) and trying some of the more advanced doughs. Thanks Bri for your content!
I tried this for the first time last night, having never made any kind of dough in my life, and ya his handling of the dough made it look way easier and less sticky than my experience haha
That said overall it was surprisingly easy with great results!
I’m a third for this same experience! 😂
Me too! Mine was so sticky, i could not handle it.
i had to add almost 20% more flour
and it was still sticky as hell.
as a baker, dip your hands into either water or flour before handling sticky dough. basically no one can handle it without either of those. if moisture is more important (like sourdough) id use water, for something more dry (pizza) id use flour
Tried the first salad dressing you did in the last '3 salads' vid.... huge hit with the family. We used it all week on everything.
Used the Buffalo salad dressing as a dipping sauce for quesadillas and on the take and bake alfredo chicken from Costco both were better because of it. I would like to see a version of the Chipotle sauce from Tacobell
@@rmo9808So versatile.
Which video?
Is it only me or pan pizzas have a totally different (better) taste then the other types? I mean I like all types of pizza, but this variety is my favorite I think.
The secret is that you're basically frying the bottom crust in the pan.
@@Default78334 indeed!
It's part of the reason why pizza hut was so popular amongst the chains for as long as it was before it hit it's more recent woes not evolving with the takeout model most people prefer these days. While everyone else was doing standard sheet pan pizzas with the bare minimum oil on the bottom just to prevent sticking, pizza hut had their dough swimming in oil in a high top thicker pan giving it that fried bottom and crust. But they struggle these days because they didn't evolve quick enough like places like Dominos, and Papa Johns did centering on a low overhead takeout based store front. Which also reflected in pizza hut being more expensive due to those reasons. I also find they undercook their pizzas these days. Well the one by me does anyways.
it's because of ur memories as an american child growing up with it. europeans hate it...generally.
@@sunnydlight2375 i am an eastern european child, still living in Eastern Europe so I guess it is not that. :D
You are so dope! My daughter and I watch you regularly. We love you. Mad love all the way from Nashville, TN. I was just thinking about a new Pan Pizza recipe, you always deliver! Thanks Fam you always come through!
Thanks for watching! Thanks for the nice comment
Would love to see you do all of this in real time."Real time...with Brian" I’d watch the full 1 hour video….or stream it
yes i would watch that
Made pan pizza with this recipe a few times now, and it's amazing! I've stop ordering pizza.
My parents enjoy it so much, for my birthday, they wanted me to make pizza instead of a nice pot roast with mashed potatoes 😂
Understandable, this pizza recipe is excellent!
Does your oven go past 500? Mine doesn’t and I’ve already made the dough! Not sure what to do
@@healthhollow7218 Mine goes to roughly 500 degrees F (275 C), if yours only go to 500 that'll be fine - just max it out and it will work fine for this recipe.
@@kiiroMADE thank you so much for your help! I ended up browning the bottom on the stove eye, broiling it with just the cheese on for a few minutes, then topping it with all the things, and baking at 450 for about 18-20 minutes. My family absolutely LOVED this pizza! It will definitely be my go-to from now on. I may try a different way to bake it next time but it worked 😂 I wasn’t sure what to do! I thought 550 degrees was a lot!
@@healthhollow7218 It does not!
I set it to 200C/ 392F normal oven, and let it bake for 15-20 minutes depending on how many toppings I've added.
I then make sure to rotate the pizza halfway through.
I’ve made this pizza twice and it is amazing! If you like Jets Pizza, you’ll love this pizza. Thick tender,and flavorful crust with a crispy edge, crispy pepperoni and thick stretchy cheese. Very good pizza, Bri!
I love pan pizza in a cast iron! Funny I tried this almost 2 years ago. Love this shortcut! Have you tried a woodfire at home grill?
I have made pizza with the wood burning ooni I have and I can say it was a fun experience. It just doesn’t get hot enough.
@@BrianLagerstrom we have an ooni, ours goes over 900⁰. Curious, how does yours not get hot enough? 🤔
@@GiveItAGoBakes Hello
So.. I made it and here’s what’s up:
* Instead of using a pan which is hard to measure temps with I just microwaved the beer in a measuring cup until it hit temp
* Watch the flour to water mix and adjust it accordingly. I had a really wet mix but since I’m used to working with high hydration doughs I just went with it.
* Be flexible with the rise times. My kitchen is pretty warm but it took me longer than 15 minutes for the first rise. I ended up lengthening the subsequent rises as well in addition to placing my pan on the preheating stove to get that yeast bumpin’
* My oven only goes to 500°F. I’m sure a lot of you are in the same boat. I put the pizza in for about eight minutes before rotating and then another 12 minutes after that.
* When you take the pie out be sure to check the bottom. Cheese was done but I noticed it was a little bit lighter than I would like so I ended up frying it for a minute or two until I developed a little bit of a brown crust and was convinced the pizza was done.
* Brian doesn’t talk a lot about removing it from the pan. I took a thin frosting knife and cut around the melt cheese edges of the pan before sliding it out with a fish flipper spatula onto a wire rack to cool.
Kids loved it.. really enjoyed it and nice to eat pizza at home. Very fresh and yummy crust for a relatively quick rise.
Boggles me that there’s so much shitty pizza out there when even simple recipes like this turn out very enjoyable pies. Do better pizza people. For real.
yea but who has 550F ovens...we are mere plebs
My apartment oven gets up to 600! I’m aware this is rare. And I’m not rich, so I got lucky!
Same. Cheap ass place but oven goes to 550
Same here. My rent is dirt cheap and all the appliances are crap. But at least the oven goes all the way to 550.
I do in my apartment
My oven I got for free..?
I made a few adjustments to suit my taste, but this was a fantastic technique, using the beer and extra yeast! Thank you, Brian!
I've made this twice now, the second time with peps, green peppers, and Italian sausage. Best pizza I've ever had, and my mom and sis agree. Excellent recipe and video, thanks!
I just made three batches of dough, one handed, with a cranky baby on my hip. Turned out so good! Thanks for the awesome recipe!!
I'm so glad you made this. I literally just came out of the kitchen prepping my dough for a few days from now but that's definitely not always the case. Thanks a ton for this recipe I can't wait to try it.
Everything in this recipe worked perfectly. I ordered the steel pan from Detroit Style Pizza Company and it couldn't have been better. The sauce is amazing. The pan I had was the larger 10 x 16 and the dough recipe here was just enough for one pan.
I've never had pan pizza, this seems like an easy thing to try this Saturday! Thanks man, loving your content :)
Seriously, this method with beer is off the charts! I've made this 3 times so far. Only tweaks is that I sprinkle some parm over the sauce before the cheese and topings. Also, grease the pan with olive oil, a pinch of salt and some garlic powder.
This is the first sponsor of any RUclips video that I’ve watched that I might actually consider
Congrats ahead of time because I am definitely trying this. Good video!
U make everything easy. Love it
this recipe is amazing!!! it always works - thank you very much!!!
I make personal pan pizzas in my small cast iron pan a lot. One thing I do differently is that I ride the dough up the sides a bit. I also put more cheese on top of the toppings to keep everything together.
I can confirm that adding oil to the pizza dough mixture is a MUST. It makes all the difference.
TYVM!!!
Guiness, a little extra proofing and Detroit style with the cheese on first and the sauce on top - outstanding!
So simple and delicious!I love the tip on cutting your own pepperoni as I always by pre sliced from the store. I’m gonna make this soon!
Made it, and loved it. However, I do need to experiment a little with placement of my pizza stone and pan in the oven. I don't have a bottom heating element, so I put my oven in convection mode, but it got the top a little over done, but still very good. It made it to the minimum cook time before I had to take it out. Maybe next time I need to move my pizza lower or turn off convection.
That looks INCREDIBLE! Thanks for sharing this one!