For the Dough: In a large bowl, combine flour, salt, sugar, and instant yeast. Add warm water and 10g olive oil. Mix with a wooden spoon or your hand until no dry bits remain (dough will be sticky).

Cover and let the dough rest for 10 minutes. Do one set of stretch-and-folds: grab a side, stretch it up, and fold over. Rotate the bowl and repeat 3 more times. Wait 10 minutes and repeat 1–2 more sets.

Cover and let the dough rise in a warm spot until roughly doubled and puffy (1½ hours).

Coat a 12” cast iron skillet with 1–2 tbsp olive oil. Transfer dough into the pan, flip to coat, and rest 5–10 minutes. With oiled fingers, press the dough outward to fill the pan. If it resists, wait 10 minutes and try again. Cover and let rise 90 minutes until very airy and bubbly.

For the Peppers and Onions: Heat neutral oil in a skillet over high heat. Sauté sliced bell pepper and onion together until lightly sweated. Remove and set aside.

For the Steak: Freeze ribeye for 30 minutes to firm up. Slice as thin as possible. Sear in a hot skillet with a little oil until browned and just cooked through. Season with salt, then remove and set aside.

For the Cheese Sauce: Melt butter in a saucepan over medium-low heat. Whisk in flour and cook 2 minutes to remove raw flavor. Slowly whisk in beer, simmering 2 minutes. Gradually whisk in milk, then simmer 5 minutes until slightly thickened. Add American cheese and stir until melted. Season with sazon and taste for salt. Keep warm, adding milk as needed to thin.

Par-Bake the Crust: Preheat oven to 500°F (with baking steel/stone on bottom rack if you have one). Par-bake dough in the skillet for 15 minutes. Remove and let cool for 5 minutes.

Assemble the Pizza: Top par-baked crust with mozzarella, spreading generously to the edges for a cheese crust. Add peppers, onions, and steak evenly across the surface.

Finish + Serve: Return to oven until cheese is fully melted and bubbling. Drizzle warm cheese sauce generously over the top. Finish with a generous sprinkling of pickled cherry peppers.