Because sometimes (most times) when you want pizza you want it NOW, I bring you 1 Hour Pizza. This recipe uses a few tricks to produce delicious yeasty dough in 1 hour start to finish without all of the constraints of adulthood like knowing what you're going to be doing two days from now. Perfect for weeknights, lazy weekends, or mixing up your usual pizza routine.

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RECIPE:

DOUGH (Makes 2 pizzas)
210g or just under 1c beer
350g or 2 3/4c AP flour (11.7% protein)
5g or 1tsp salt
8g or 1 3/4tsp sugar
7g or 2 1/4tsp instant yeast
15g or 1 1/2Tbsp olive oil

Heat beer over low for 2030 sec or until temp reaches about 98F/36C.
Into the bowl of a food processor measure flour, salt, sugar, yeast, olive oil. Spin on high for 2030 sec until just combined. Stream in warmed beer and continue to spin until dough forms into a shaggy ball. Flip dough onto a floured surface and knead for about a minute.

Divide dough into 2 equal sized pieces (about 300g each). Form into round balls, cover with damp towel and allow to rest at room temp for 15min.

Place each ball onto an oiled piece of parchment and top with another piece of oiled parchment. Flatten dough slightly with your hands then proceed to roll dough out into a 1214" round. Once rolled out, allow dough rounds to rise at room temp for 30 to 40 minutes while you prepare the sauce and toppings and your oven preheats (Preheat oven and pizza stone or steel to 550F/287C).

SAUCE (makes enough for 4+ pizzas I usually freeze half)
28oz can crushed tomatoes
100g 6Tbsp tomato paste
12g or 2 tsp salt
20g or 1 2/3Tbsp sugar
2g or 2 3/4tsp dried basil
2g or 2tsp dried oregano
1g or 1/2tsp chili flake
2g or 3/4tsp garlic powder
2g or 3/4 tsp onion powder

Into a high sided container add crushed tomatoes, tomato paste, salt, sugar, basil, oregano, chili flake, garlic powder, and onion powder. Spin with immersion blender to break down to smooth, but still has texture.

TOPPINGS:
Full fat aged mozzarella, shredded
Fresh whole milk mozzarella, cubed or torn into 1/2" pieces
Pepperonis, peperoncini, etc


To build pizzas, spoon about 34tbsp of sauce across dough, evenly spread shredded mozz, followed by fresh mozz. Add additional toppings of choice (pepperoni, pepperoncini, and parm is a fav combo of mine). Bake for 67min.

#1hourpizza #weeknightpizza #quickpizza

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