PAN PIZZA IN 1 HOUR (No Mixer)

[@gregorymacdougall4268]

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!!!

[@rainerrain9689]

Thanks.

[@larrytait9836]

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!!!!

[@melbarn2716]

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.

[@foxhound5699]

Brian isn't real, he's the voice in your head that tells you to make zitti at 3am.

[@1zlach]

I was trying to remember the name Koh Soi the other night, woke up to his video.

[@ccooks6288]

😅😂😂

[@DamarNoonan]

Brian is an anagram for brain, coincidence I think not!

[@consciousobjector2507]

Alrighty then.

[@LqdSanity79]

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.

[@pieflies]

Good idea, but watch it carefully. It can go from not quite crispy to burned pretty quickly.

[@judolphin]

America's Test Kitchen FTW!

[@matthew.dehaven]

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!

[@BrianLagerstrom]

I love the nachos idea

[@DMac-gh7cy]

Great idea!!

[@pariahMD]

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.

[@candyvigil550]

You make everything look soooo good and pretty easy to make. Thanks for another great short cut recipe.

[@BrianLagerstrom]

I hope you try it! Thanks for watching

[@owenmeier]

@@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!

[@krisbabic89]

@@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.

[@henrytheturnip]

@@owenmeier I found electric ovens are best for using pizza steels in, gas ovens are thermally too leaky (by necessity, to vent out fumes).

[@CrashedIntoTube]

@@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

[@JamesTMurray]

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.

[@extrastrengthhamsalad3438]

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.

[@briansolo]

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 🙂

[@chadley25]

Yup, super pro tip on that additional, thin layer of cheese between the dough and the sauce. 👍🏻

[@bendalton5221]

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....

[@RR42636]

Frico style!

[@Yardbird404]

Thank you, Lancaster, ATK. 2022-

[@akbarnaqvi4737]

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.

[@angeleyes885]

You don’t need to drink to use beer in recipes.. I don’t drink and yet use beer/wine for different recipes.

[@cherylp.3347]

@@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.

[@cherylp.3347]

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.

[@hattiem.7966]

I used a crust mix then let it bake a few mins before adding the toppings.It baked in my cast iron pan for 20 some mins.I have a very hot gas oven.I also preheated the pan first.

[@stewie5101]

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.

[@jpoggi9081]

This is the greatest use of immersion blender I've ever seen. Thank you for the inspiration

[@illletmyselfout.8516]

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

[@ColinBroderickMaths]

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!

[@codyduncan195]

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*

[@davedent5014]

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!!!

[@jerryballstein]

This might be very niche advice for anyone trying this recipe, but take note of how thick the dough is when you're laying it in the pan! We made a double batch of dough, put one half in a cast iron skillet and the other half in a long baking pan. The dough in the skillet started out maybe 1/3"-1/2" thick and ballooned into probably 1.5" thick (or more!) by the end. Still edible, but definitely was more like a loaf of French bread with pizza toppings. The baking pan pizza was much thinner to start out with, maybe 1/4", and was more of a traditional thick crust pizza by the end. This may all be beginner knowledge, but it was my first experience with baking dough so I was surprised how big they ended up getting. So keep that in mind if this is your first time - the dough will probably triple in size by the end so make it thinner than you'd expect! Both were really good considering it was our first time and how little effort it took, but we definitely learned some lessons for future pizzas.

[@jackdraper2215]

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.

[@farfromirrational]

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.

[@Toxicpeach67]

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

[@cornfarts]

What was your recipe?!

[@andreschumann7327]

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!

[@paullongo7852]

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. :)

[@cadiehl1]

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.

[@benmartin1128]

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?

[@Furluge]

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.

[@stuartsales270]

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.

[@zoltankiss626]

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.

[@fredgarv79]

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

[@swedish-viking-gaming]

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!

[@AndreasElf]

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.

[@mikerogers9050]

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.

[@michaeljohnson1761]

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!

[@healthhollow7218]

Does your oven go to 550? Mine only goes to 500. Not sure what to do. I’ve already made the dough 😂

[@519pale]

@@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!

[@healthhollow7218]

@@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! 🤩

[@slimee8841]

The beer trick is genius! going to use on any quick fermentation recipe from now on for extra fermented goodness

[@douglaspatterson9155]

Prayers going out to anyone who is craving pizza and is currently pizza-less. 😔 🙏

[@compromisedssh]

Oh hell yeah. My man Brian is coming in clutch for all the procrastinators in the house. My hero.

[@samiam830]

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

[@1777DK]

I see a pizza video from you, I hit like … and then I watch the video. Cuz’ I know it’s goooood.

[@lagoya]

Same

[@SL-wr5zf]

Awesome recipe Brian. I was skeptical but yesterday I really wanted pizza but didn't want to leave the house, so I tried it and it turned out great. However, the conversion for the 10" pizza doesn't work out. A 10" pizza is 30% smaller than a 12" pizza, but the recipe was only cut down about 15%. I think this would be excessively doughy. I cut it down 30% for my 10" cast iron and it was perfect!

[@visioncorp5228]

Wrong. The size difference between a 12 inch cast iron skillet and a 10 inch cast iron skillet is about 20%. To calculate this, you can subtract the size of the smaller skillet from the size of the larger skillet and then divide the result by the size of the larger skillet. For example: 12 inches - 10 inches = 2 inches 2 inches / 12 inches = 0.16666666666666666 (or about 16.7%) So, the difference in size between the 12 inch and 10 inch skillets is about 16.7%.

[@SL-wr5zf]

@@visioncorp5228 My friend, circles are measured by area. Calculate the areas. Pizza is not a 1 dimensional line.

[@j.perkins660]

Just read this after cooking an excessively doughy 10 inch pizza. My son did the math and figured that we used too much ingredients. Your comment wins the Internet for the day (for me).@@SL-wr5zf

[@TheYoutubeUser69]

the stretch and folds are truly magical. i bake bread since corona and i never kneaded the dough

[@wolfout99]

Just made this for dinner and it turned out AWESOME! Thanks for the idea bro

[@markpersons5284]

I made this last week for the first time and it came out amazing. Family gives a huge thumbs up thanks Bri !

[@xXturbo86Xx]

Just finished eating it. Delicious. The dough is VERY good. I used a 13" rectangle baking pan and it fits just right. If you want the crust to be thin i suggest something larger. I also boiled the sauce for 15mins to remove the extra water of the tomato.

[@tridsonline]

👍🏻 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!

[@diyflamethrowers4465]

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.

[@TheSlavChef]

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.

[@Default78334]

The secret is that you're basically frying the bottom crust in the pan.

[@TheSlavChef]

@@Default78334 indeed!

[@KolossusB]

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.

[@sunnydlight2375]

it's because of ur memories as an american child growing up with it. europeans hate it...generally.

[@TheSlavChef]

@@sunnydlight2375 i am an eastern european child, still living in Eastern Europe so I guess it is not that. :D

[@deekdotcom2]

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

[@jayt825]

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

[@David-we3sb]

yes i would watch that

[@gliptodonte_]

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.

[@JerryOnDrums]

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!

[@BrianLagerstrom]

Thanks J DOG

[@gamidlaw9242]

@@BrianLagerstrom bro please tell me if this is expensive or not

[@SolDizZo]

@@gamidlaw9242 compared to frozen pizzas? No

[@gamidlaw9242]

@@SolDizZo actually

[@DMac-gh7cy]

I make deep dish in my CI once a week. I stopped using olive oil and switched to avocado oil in my dough and pan because it doesn't burn and smoke. It's perfect for the job. I use 1 1/2 tbsp in the pan and 1 tbsp in the dough. ( I use the King Arthur flour "Crispy cheese pizza" recipe and age it for 72hr. )👌

[@brentbussey7221]

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!

[@jerryballstein]

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!

[@TheTubaEmporer]

I’m a third for this same experience! 😂

[@lumberjaxx3335]

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.

[@Lunar_Atronach]

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

[@yamadono]

quick tip for someone who wants to make this but doesn't have a pizza stone. when the pizza is done in the oven you can throw the pan right onto a burner to make sure u crisp up the bottom some more if its too soft for you! works great.

[@francavable]

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.

[@lorissteck3853]

I love this dough, easy, fun, the texture is so satisfying. I’ve made with my tomato sauce, but trust me guys, will be better with a tomato paste sauce just like is taught in the video. Also, if u don’t fave a very potent oven, put the dough only with the tomatoes sauce paste for five minutes and then put the toppings for another 12 minutes more or less.

[@markpowers1476]

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

[@baltogames1501]

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!!!

[@nicolejohnson7897]

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.

[@kiltedrambler]

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.

[@megaton.settler]

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!

[@Rehevkor]

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!

[@vitaly6312]

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.

[@Angus_Marx]

I turn on the oven and make the dough. I give the dough 45 minutes to rise in a warm place. During this time I cut mushrooms and salami, prepare the tomato sauce. After 45 minutes is oven to 300 °C (572 °F) and the pizza topped with the ingredients. Put in the oven and after less than 5 minutes the pizza is ready. Just try it.

[@grantharmon3491]

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.

[@AnalogWolf]

Very nice. I'm a bit intimidated by making my own dough but that looks quite doable, plus any excuse to use my cast iron pan is a good one. One question though: why do you not pre-heat the pan in the oven? The recipes I have used do that, where I have to put the dough in a screaming hot pan and then I put it in the 550 F oven and cook it as fast as I can. Regardless, this looks quite nice so I will have to try it!

[@felixestridge8594]

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.

[@totoroben]

You made delicious pizza making much more approachable for me. Thank you for this. A side note: in absence of buying a special pizza steel/ pizza stone, since it's cast iron, couldn't you simply put it on the stove for a bit while the oven heats up, allowing more heat to transfer to the bottom? It would be interesting to test this theory out. I know it's unconventional, but also doesn't require purchasing another thing for us sometimes pizza makers.

[@jBownz]

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.

[@rmo9808]

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

[@jBownz]

@@rmo9808So versatile.

[@BenevolentDictator13]

Which video?

[@alehi223]

I used fresh yeast (30g) instead of instant yeast. My dough was extremely gluey and sticky, I had to add quite a lot of flour. The pizza is in the oven right now, I am hoping it will still turn out fine. Greetings from Germany

[@briancapo123]

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!

[@josephroyer9532]

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. 👍

[@chadley25]

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!

[@Janebrown666]

I usually don’t comment, but DAYUM I felt like a chef after my shift last night after my pizza came out of the oven at 4am. This recipe is the shit!!!! Thank you!

[@cocoalampkins8838]

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!

[@BrianLagerstrom]

Thanks for watching! Thanks for the nice comment

[@Peyton1218]

Bri, you might not understand the significance of this, but when I am looking for a recipe for something, I no longer search "x recipe Chef John," I now search "x recipe Brian Lagerstrom." I really can't give higher praise than that. Every single recipe I've done of yours has been amazing. My family thinks I'm a genius because of you. Made your other pizza recipe last week, giving this one a try for the game tonight!

[@indieopium]

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 😂

[@kiiroMADE]

Understandable, this pizza recipe is excellent!

[@healthhollow7218]

Does your oven go past 500? Mine doesn’t and I’ve already made the dough! Not sure what to do

[@kiiroMADE]

@@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.

[@healthhollow7218]

@@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!

[@indieopium]

@@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.

[@tnellams702]

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!

[@maddog5814]

Dude drank beer through a straw!! 😂

[@anindustryplant7449]

This is the first sponsor of any KZbin video that I’ve watched that I might actually consider

[@KimberlyEdwards1228]

I know what I'm going to be making this weekend! You are, by far, my favorite KZbin cooking/baking channel to watch. Thank you for being you.

[@GrantOakes]

Looks GREAT! I typically add about 1 tablespoon of sugar to my water/yeast to fuel the yeast.

[@KCYSR]

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!

[@legottiworks]

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.

[@ChronicKPOP]

yea but who has 550F ovens...we are mere plebs

[@reiserkeiser]

Same. Cheap ass place but oven goes to 550

[@dkdkproductions1192]

Same here. My rent is dirt cheap and all the appliances are crap. But at least the oven goes all the way to 550.

[@wa2k99]

I do in my apartment

[@Zestypanda]

My oven I got for free..?

[@crizzonet]

Everybody

[@knightsofneeech]

hey Brian, if you get this...got a question. What is your recommended size ball for an 18" shallow cast iron pan? I'm thinking 1.5x your recipe?

[@hobokenarts]

Great vid. I always precook my cast iron pizza on the stove top for 4-5 mins to make sure the pan gets hot enough and crisps the bottom of the crust... no stone.

[@psurob14]

I made a few adjustments to suit my taste, but this was a fantastic technique, using the beer and extra yeast! Thank you, Brian!

[@brentroth-y8q]

All Hail Lord Lagerstrom. Had a fiasco with the dough on the first round (completely my fault) but second attempt was a huge success. Flavours were spot on. My oven doesn't get as hot as you asked for, so left it in long enough that I knew crust was cooked and finished the top with the broiler to get the pizza bubble and colour. Honestly a 100 out of 10 recipe. DELISH!

[@farfromirrational]

Whenever I've tried baking pizza like this it's either burnt top or undercooked bottom. Soooo I've started using the broiler, and I will pre-cook the dough with no toppings for 3-4 minutes. Then I flip it, put my toppings on and put it back in for 3-4 minutes. More labor intensive, and the shape of the pie can get a little funky at times, but we get the crispy sweet chewy dough you would get from a pizza oven, and in under 10 minutes.

[@gabsmoscow]

Great recipe, man. Can you give some insight as to why the beer needs to be cold?

[@Iycil]

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

[@silentwhisp2]

Just made this dough recipe and it was pretty good (used my own cheese and pizza sauce), I used same amount of water instead of the beer. However, my pizza was pretty salty. Enough to still eat but I suppose I either used the wrong amount of salt or need to use less of it for the dough (I'm pretty sure I used the correct amount but who knows).

[@jeffs-zw2zb]

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.

[@adamdrummond443]

Hey Brian, how do you think the beer dough would turn out with a12 -24 hour fermentation time? Great Video! Thanks!

[@kitchenfluential5351]

Hey Bri! I know this is an old video, so I hope you see this. How do you think I would go about adding veggies to this? I’m thinking green peppers, red onion, maybe olives. Do you think sauté them first or just lay them down raw? I don’t want a soupy mess. I’m making this for my Grandma for her birthday and she requested a supreme pizza; gotta make sure it’s perfect!

[@jlelso]

Do you lower the temperature from 550 when using the two 8” square pans? Most 8" square pans are only oven safe up to 450.

[@Salomon_G]

How to sauce the dough: Pour plenty of the sauce right in the middle. Take a (bigger) spoon and spiral the sauce outward from the middle. They make flat bottom ladles specifically for this though, way better have one of those handy. You can get an 8oz one for 3-4 bucks. 👍🍕

[@HutchIsOnYT]

Used one of those ladles at pizza hut

[@klynchga]

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.

[@joegregorc2581]

Awesome recipe. Can I make this and then freeze for an even quicker weekday pizza or would freezing it ruin the dough ? Thanks

[@jimdavidson3345]

Just finished eating this pizza. The flavor was great. Really loved the sauce. The crust was a little thick for us. THANK MY LUCKY STARS - I just found your one hour thin crust pizza video. Looks like we’ll be eating pizza again very soon.

[@potatofirstnotch7722]

how many ppl does this do?

[@oliverhoschi6135]

Made this yesterday. Used Spelt Flour (better for my health). What a great Pizza. Better than any other recipe i found. Finally a Pizza i can make at home that tastes great. Thank you

[@iamdavidandiamasaint]

Really good! I was concerned about the dough but it baked up nicely. My oven only goes to 500 so I cooked it a little longer. Even then, next time I'll put it on the stove for a few minutes to fry the bottom after it comes out of the oven, as it was just a little too soft still, and not crispy. Still great though, better than any frozen pizza and many deliveries!

[@renspks]

This worked properly well and tasted really, really good. I made this recipe times 1,5 so I could fit it in my paella pan which is a bit larger and used chorizo because pepperoni is difficult to get by in The Netherlands. Also I had a little more time on hands so I started working on the dough about 6 hours before baking, giving it some slap and folds every hour or so. The yeast had more time to develop so next time I would use 50/50 beer and water. Beware of using salt though, I only put salt in the dough and the tomato sauce but because of the toppings it got a little too salty overall. Other than that, absolute banger and a crust to die for. Thanks Bri!