Deep Dish Pan Pizza

Pizza dough recipe from Brian Lagerstrom.

Ingredients:

• 180g or 8oz beer, warmed to 90-95F
• 10g or 3 1/3 tsp. instant yeast
• 5g or 1 1/4 tsp. granulated sugar
• 15g or 1 1/4 TBSP olive oil
• 9g or 1.5 tsp. salt
• 280g or 2 1/4 c. bread flour

Toppings pictured: olive oil, whipped ricotta, mozzarella, caramelized onions with a splash of balsamic vinegar, broccoli, garlic, and Italian/pizza seasoning.

Directions:

1. Warm beer in saucepot over low heat. Transfer beer 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. Cover and ferment at room temp for another 15min.
2. Transfer dough into a well oiled 12” cast iron pan. With oiled fingers, press dough out to fill the shape of the pan. Cover and allow to rest for 10min.
3. Preheat oven to 550F with baking stone or steel.
4. Use finger tips to press dough out into the pan the rest of the way.
5. Top pizza with desired toppings and allow to proof on the counter for 10-15min.
6. Bake on top of baking steel for 16-18min.

Deep Dish Pan Pizza: