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

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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🔪MY GEAR

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 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).

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 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.

#1hourpizza #weeknightpizza #quickpizza

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**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!

[timmarkowicz]

I've been doing that for years. One beer for the pizza and the other 11 to wash it down.

[internetshaquille]

pls do not let anyone see this
a long dough prep time is the only defense i have against people who come over wanting me to make them pizza

[vivianmaldonado]

Finally, someone who loves "dark" pizza crust! I always ask for a few extra minutes of baking! Love it!

[nattanishatanudsintum]

I love that you always include hand mix alternative to your recipes. Very simple but thoughtful thing. Much appreciated.

[ethanwagner]

I had 90 minutes between classes and wasn't too excited about what was in my fridge so I tried this out and was blown away! This is like magic, thank you!!

[TheTraumaFactor]

This guy is my new GO-TO because he cooks mostly all foods I like and can actually cook (with his guidance) The editing, b-roll, and music selection is excellent. Really look forward to these when they release.

[christianschoeneman]

This has been a game changer!! A couple things I've figured out:

You can freeze the dough right after you've made it - make two balls and wrap in plastic wrap. When ready, put it in the microwave to defrost it for a few minutes. SOOOO awesome!! The kids like it way better than take out! Thank you!!!

[perotross]

Yes! No fighting with the dough, super easy to roll out with the oiled parchment paper, and super easy to slide around without a pizza peel. This is the only way I am doing it from here on out. And just your other videos, thanks for putting the measurements in grams. That makes it so easy to measure it all out without getting measuring cups dirty. I wish all recipes did this!

[maxii]

Man, this guy's content hits different. Chooses recipe that can be done by just any average person without too much technical skill needed. Highly appreciate this channel

[luckybarrel]

Thank you for also giving the temperature in celcius. The rest of the world appreciates it!

[SnatchBandegrip]

Totally agree that a pizza should be dark and crispy. The sauce caramelizes and the flavor kicks into high gear. The crust takes on a satisfying, flavorful crunch, and it doesn't flop around and make a mess. The cheese and sauce and oils fuse into this dreamy, greasy concoction (that turns out AMAZING when refrigerated or reheated). Overcooked mozzarella takes on a taste and texture akin to crispy bacon. Truly perfection.

[MikePGuitars]

I’ve made this multiple times now. It’s honestly 95% as good as making a 24-hr dough and baking it in our Ooni. Different but great in its own way.

[Kevin_]

"Lack of pre planning" You were talking to me. This one looks to be in my skill level. I'm good at streaming beer. Thanks.

[FrankPerkins]

In my experience, one of the hardest part of making a pizza is getting it off the damn peel without turning it an unintentional calzone on your stone/steel. The parchment paper is a great idea to remove that stressful part of makin' da pizza!

[spood]

Just made this expecting a good, less than authentic pizza. Was awesome. The rolling pin using two oiled parchments technique is a total game changer.

[danieladietel-wright]

i have made this several times (according to recipe) successfully for my family :)
last friday i also prepared this dough a few hours ahead, and it rose nicely and had a great crispy fluffy crust! our new- go to recipe for both fast and slow pizzas!
and we are now so excited about the flavour, that we put beer into our sourdough bread dough as well 😂
it is amazing! such a nice new level of flavour!

[jgrill]

Absolute genius move using beer, can't wait to try this

[brandonbane]

I bought a scale for this, used a Heineken, made two pies tonight. I only used fresh mozzarella with some veggies on top and made my own sauce. THE DOUGH CAME OUT PERFECT IMMEDIATELY. THANK YOU, BRIAN. It took me a little over an hour, but it was my first time. I really appreciate this dough recipe and I could definitely do it faster in the future with some practice. Seriously, Thank you.

[LeirTheFox]

First time doing this recipe and, I gotta say, wasn't expecting that the beer would be such a game changer. Wife and I totally smashed that pizza in minutes! Thanks, Brian!

[zedudli]

The dough made with beer is genius!! I’m eating it right now, so tasty and crunchy! Thank you for sharing this trick!