Not much to explain here with this one. Who doesn’t like pizza? And if you don’t like pizza I doubt you clicked on this link to begin with. This is a bit of a thinner crust with a little rise to it. For the beer I would suggest using a lager or medium bodied beer, I used Yuengling for this because I missed it having been in Portland for the past three years. A stout would probably be pretty good for this dough too although I would stay away from light beer.

For everything.

Including drinking.

Pizza Dough:

• 2 1/2 C AP Flour
• 1 1/2 C Semolina Flour
• 2 tsp Instant Yeast
• 1 tsp Baking Powder
• 1 1/2 tsp Salt
• 2 Tbsp Olive Oil
• 1 1/2 C Lager

Place all ingredients in mixing bowl with a dough hook. Mix on speed 1 for 5 minutes. Lightly spray bowl with non stick spray and cover with plastic wrap. Let sit in warm area for 45 min – 1 hour until proofed. Portion dough and roll out. If not using right away wrap in plastic and leave in fridge.

*The beer I used was cold so it took around 1 1/2 hours to proof*

Spicy Pizza Sauce:                                            Yields: 1 Qt

• 5 Tomatoes
• 1 Head of Garlic (Roasted)
• 1/2 tsp Red Pepper Flakes
• 6 oz Tomato Paste
• 1/2 C Red Wine
• 2 Tbsp Olive Oil
• 1 Sprig Basil
• 1 Sprig Oregano (Picked)
• 2 Tbsp Sugar
• 1 1/2 C Water
• Salt and Pepper TT

To roast the garlic set oven to 400ºF. Cut off the top of the garlic leaving the cloves together. Set in oven proof container (muffin tin, small roasting pan, ex.) and drizzle top with some olive oil. Wrap in foil and roast in the oven for 45 min – 1 hr. Remove from oven and let cool. When cooled squeeze the roasted garlic out. In a large pot add olive oil and turn to medium to high heat. Core the tomatoes and cut into wedges. Add to oil and cook down for 10 minutes making sure to stir and scrape the bottom. Add in the roasted garlic and deglaze with red wine. Add in the tomato paste and water. Using a stick blender puree the mix until smooth, you can also leave it a bit chunkier if you prefer it that way. Add in the sugar, finely chopped basil and oregano, and red pepper flakes. Simmer on low heat for 1 1/2 hours cooking the sauce down and building the flavors. Finally season with salt and pepper.

To make the pizza…I actually don’t think I need to type this part out. If you can make sauce and dough I have confidence in you to be able to complete the task. Best of luck on your journey. Vapizza morghulis