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

• 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

• 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

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

Heat beer over low for 20-30 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 20-30 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 12-14” 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).

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.

To build pizzas, spoon about 3-4tbsp 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 6-7min.