One-hour pan pizza

Measure 180 grams of beer into a small saucepan and warm it on the stove.

Move the warm beer to a medium bowl and add 10 grams of instant yeast.

Add 5 grams sugar, 15 grams olive oil and 9 grams salt and stir to dissolve before the flour goes in.

Add 280 grams of bread flour and stir with a sturdy spoon until stirring is no longer possible.

Finish by hand with a wet hand, kneading and folding only to work out clumps and combine evenly.

Cover and ferment on the counter 15 minutes.

Give the dough four strength building folds - pull to resistance, fold over, rotate - then round and tuck into a tight ball.

Cover and ferment 15 more minutes.

Spray the cast iron pan liberally with olive oil, place the dough seam side up, grease the fingers with the pan oil and push the dough out to fill the pan.

Once pushed to about 10 inches the dough snaps back; cover and rest 10 minutes.

Preheat the oven to 550F.

For the sauce combine a 28-ounce can of crushed tomatoes with 100 grams tomato paste, 20 grams sugar, 12 grams salt, 2 grams onion powder, 2 grams garlic powder, 1 gram dried oregano, 1 gram dried basil and a strong pinch of chili flakes.

Blend with an immersion blender about 30 seconds until the herbs are broken down.

Grate the mozzarella on the largest holes of a box grater.

Slice the pepperoni thick off the stick so the edges curl and fry.

Stretch the dough to the edge again and dock it with the fingertips to spread the gas evenly.

Spread about half a cup of sauce edge to edge.

Cover with about 250 grams of shredded full fat mozzarella, then 40 to 50 thick pepperoni slices spread unevenly.

Let the dressed pizza rise 10 to 15 more minutes on the counter.

Bake at 550F for 16 to 18 minutes, rotating halfway, until the cheese is well browned and the pepperoni edges curl and crisp.