Rebecca adds flavor to her pizza crust with beer.
Makes three large or six individual pizzas
For the dough
1 12-ounce bottle of room temperature, light-flavored beer
2 packages (5 teaspoons) dry yeast
4 cups all-purpose flour, plus extra for dusting your hands and the dough
3 tablespoons olive oil, plus extra for the bowl
1 1/2 tablespoons honey or granulated sugar
4 teaspoons of sea salt
For the sauce
15 ounce-can tomato sauce
3 tablespoons olive oil
1 1/2 tablespoons dried oregano
2 teaspoons (or more) of sea salt. Taste the sauce, you’ll know what to do.
1 garlic clove, smashed
For the toppings
24 squash blossoms
8 to 12 ounces burrata
30 fresh basil leaves, plus more for topping the baked pizzas
2 ounces parmesan
Olive oil to drizzle over the top
In an electric stand mixer fitted with the dough attachment add the beer and yeast and let sit for 15 minutes until it’s foamy and frothy.
Add in your flour, olive oil, honey and salt and knead on medium-high for about 15 minutes. In the beginning the dough will stick to the bottom of the mixer…as it continues to knead it will start to form a smooth and elastic dough ball.
When you’re ready to get it out of the bowl, lightly flour your hands and sprinkle the dough with flour to help get it out. It will be a bit oozy. That’s ok. Lightly oil a large bowl with olive oil, set the dough inside, turning to coat with the oil. Cover the bowl lightly with plastic wrap or a damp kitchen towel and set in a warm spot for 1 1/2 to 2 hours or until double in size.
In a small glass bowl mix together tomato sauce, olive oil, oregano, sea salt and smashed garlic. Set aside.
Once your dough has doubled in size, separate it into three or six equal-size dough balls (whichever you prefer, depending on how many pizzas you want to make) and set on parchment paper that’s been lightly dusted in flour. Lightly dust the top of the dough balls with flour as well. Loosely cover with plastic wrap or a damp kitchen towel and let sit for 1 1/2 to 2 hours or until double in size.
Once they’ve doubled in size, shape each ball into a disc…gently stretching into a round shape…don’t go for perfect, that’s part of the charm of homemade pizza. You may need to use a wee bit of flour to keep it from sticking. Set the shaped pizza dough on a baking sheet covered in parchment paper.
Preheat your oven to 500 degrees F and make sure you have a rack in the top third of the oven.
Put about three tablespoons of pizza sauce on each pizza, leaving a 1-inch gutter around the edge that is sauce free. Sprinkle with some burrata (don’t overdo it), add the basil + squash blossoms, add a wee more burrata, sprinkle with some parmesan and drizzle with a bit of olive oil. Bake the pizza on the parchment-covered baking sheet on the top rack of the oven for 13-15 minutes until bronzed in spots. Let sit for at least five minutes before cutting into the pizzas…you want the cheese to firm up a bit. Also, the squash blossoms can weep some moisture onto the pizza…if they do, blot with a paper towel to absorb. Sprinkle with some more basil leaves and eat. Enjoy!!!
Thank you for making this beer-crust pizza! Tag me on social @displacedhousewife #displacedhousewife so I can see your gorgeous pizza pies!!!
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