Same Day Pepperoni, Mushroom, & Bacon Pan Pizza Recipe

Makes 1 12" pan pizza or 2 8" pan pizzas

DOUGH:

▪180g Shiner Bock beer, warmed to 90-95F/32-35C

▪10g or 3 1/3tsp instant yeast 

▪5g or 1 1/4tsp granulated sugar

▪10g of The Saco Pantry Cultured Buttermilk Blend Powder

▪15g or 1 1/4Tbsp Bertolli Extra Virgin Olive Oil Rich

▪9g or 1.5tsp Morton Coarse Kosher Salt

▪280g King Arthur Unbleached Bread Flour 

Warm beer in saucepan over low heat. 

1.Mix: 180g Beer + 10g Yeast + 5g Sugar + 9g Salt, mix. then add 280g Flour + Sift in the 10g Buttermilk powder. Mix until shaggy dry shingles

1. Mix with a spoon until it forms those "shingles" (a rough, shaggy mass where you can still see some dry flour bits).

2. The Oil Integration (The Finish): Now add your 15g Olive Oil. Immediately use a soaking wet hand to squeeze and fold the oil into the dough. Once the oil is fully absorbed and you have a cohesive, shaggy dough ball, move to the next step.

3. The Strength Phase (15–20 min Rest + Coil Folds): Let the ball sit for 15–20 minutes.

Coil Fold #1: Lift from the center, let the ends tuck under. Rotate 90° and repeat 4 times.

Let sit another 15–20 minutes.

Coil Fold #2: Repeat the lift and tuck. This is where you’ll see the "luminous" bubbles starting to tension the surface.

1. The Pan Transition: Move the dough into your oiled 12-inch skillet. Let it sit for at least 15–20 minutes (or up to an hour if you want more puff) before you start pressing it to the edges.

Makes for 3 12" pan pizzas or 6 8" pan pizzas

SAUCE: 

▪28oz/794g can Contadina Crushed Tomatoes

▪170g or 7Tbsp Contadina Tomato Paste

▪60g of Oak Leaf Vineyards Merlot, Red Wine

▪25g or 1 2/3Tbsp granulated sugar 

▪15g or 2tsp salt 

▪2g or 1tsp onion powder

▪2g or 1tsp garlic powder

▪1g or 1tsp  dried oregano

▪1g or 1tsp dried basil

▪Pinch of chile flakes 

Combine all ingredients and pulse with an immersion blender until smooth, about 30 sec

1/2 cup sauce

2 oz Great Value Whole Milk Low-Moisture Mozzarella Cheese shredded 

2 oz Cabot Creamery Extra Sharp Cheddar Cheese shredded

 Part 1: Preparation

 * Prep the Skillet & Form the Dough: Place a small amount of oil or melted butter in the bottom of your room-temperature cast iron skillet. Press and stretch your dough into the skillet, pushing it to the edges.

 * Apply Seasoned Liquid: Spoon a small amount of the liquid that has separated from your pizza sauce. Using a pastry brush, apply a light, even layer over the surface of the raw dough. allow to sit at room temp for 15min

 * Par-Bake the Crust: Place the skillet with just the dough on the center rack of a preheated 375F oven. Bake for about 5-7 minutes until the crust is pale and set, but not yet browned.

 * Cool: Remove the skillet, transfer the par-baked crust to a wire cooling rack wait till cool to the touch wrap with plastic wrap and place in fridge for 1 hour

Bake

1. Pre heat oven to 500 degrees F

2. Prep the Skillet: Place a small amount of oil or melted butter in the bottom of your cast iron skillet that has been over the oven exsauste

3. Put Unwraped Par-baked crust into skillet and top

 * Initial Bake (Bottom Heat): Place the skillet on the bottommost rack of the oven. This allows the heat to directly target the bottom of the pan, ensuring a crispy crust. Bake for 8 to 10 minutes.

 * Broil (Top Heat): Move the skillet to the topmost rack. Turn your oven to broil. Watch the pizza carefully; the cheese will brown and caramelize very quickly. This should take about 2 minutes. As soon as the cheese looks bubbly and toasted to your liking, turn off the broiler and remove the skillet from the oven.

Your method is fantastic because it separates the two critical cooking tasks: getting a perfectly crispy bottom and getting a perfectly browned, bubbly top. You've created a great recipe that works around the limitations of a standard home oven to get a professional-quality result.

11 g Pepperoni

20g onions 

4 whole Mushrooms 

20g bacon piceses 

UPDATED CHEESE & TOPPING PROTOCOL

• Cheese Blend: 1:1 ratio 113g (4 oz each) of Great Value Whole Milk Low-Moisture Mozzarella and Cabot Extra Sharp White Cheddar. Coarse grate.

• Pan Seasoning: Dry roast garlic slices in a dry pan between each step to season with residue. Add these toasted garlic slices to the meat mix.

• Vegetable Prep

 • Rinse sliced onions and dry with paper towels 

  • Canned mushrooms: Rinse, squeeze with paper towels,

• Stacking Order (Bottom Heat Only):

  1. Par-baked crust

  2. Sauce

  3. Meats & Garlic (Pepperoni, Sausage, Bacon, Sautéed Garlic)

  4. Cheese Blend (Mozzarella & White Cheddar)

  5. Dry-sautéed Vegetables & Olives (On top for final moisture evaporation)

• Bake/Rest: Bottom rack at 500°F for 13min (260°C). Rest in skillet for 3 minutes to set the cheese pull. pull out of pan onto a wire rack for another 3 minutes to allow the pizza to settel