One-Hour Pizza

Name: One-Hour Pizza
Yield: Makes Two 11½-inch Pizzas
Ingredients: 1 1/3 cups (7 1/3 ounces), bread flour; 1/2 cup (3 ounces), semolina flour; 2 teaspoons, instant or rapid-rise yeast; 2 teaspoons, sugar; 1/2 cup plus 2 tablespoons (5 ounces), warm water (115 degrees); 1/4 cup (2 ounces) mild, lager; 2 teaspoons, distilled white vinegar; 1 1/2 teaspoons, extra-virgin olive oil; 1 teaspoon, salt; , Vegetable oil spray; , all-purpose flour; 1 (28-ounce) can, whole peeled tomatoes, drained; 1 tablespoon, extra-virgin olive oil; 3 , anchovy fillets, rinsed and patted dry (optional); 1 teaspoon, salt; 1 teaspoon, dried oregano; 1/2 teaspoon, sugar; 1/4 teaspoon, pepper; 1/8 teaspoon, red pepper flakes; 1 ounce, Parmesan cheese, grated fine (1/2 cup); 6 ounces whole-milk, mozzarella, shredded (1 1/2 cups)

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By Andrew Janjigian

Appears in Cook's Illustrated March/April 2018, America's Test Kitchen TV

The ultimate challenge for a pizza master with 30 years of experience? Making a good one in just 60 minutes.

SERVESMakes Two 11½-inch Pizzas

TIME2 hours (1 hour per pizza)

has video

WHY THIS RECIPE WORKS

For our One-Hour Pizza recipe, we employed a handful of tricks to get a crust that was crisp, tender, and light without the need for a prolonged proofing period. First, we used a high percentage of yeast and warm water in the dough to make ...

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