You will want to thank us later for this sweet, spicy and salty goodness. Crushed Tuttorosso San Marzano Style tomatoes are spread over our homemade beer crust and topped with fresh mozzarella, red peppers, soppressata, and hot honey making this a next level at-home pizza! This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!
- 1 1/ 4 cups light beer (one 12 oz bottle or can), warmed slightly by setting bottle or can in hot water for 15 minutes
- 1 (1/4 oz) packet active dry yeast
- 1 tablespoon honey
- 3-4 cups all-purpose flour
- 2 tablespoon Extra Virgin Olive Oil
- 1 1/ 2 teaspoon kosher salt
- For the Sauce:
- 1 (28 oz) can San Marzano Style Peeled Pear Tomatoes in Juice with Basil & Sea Salt
- For the Toppings:
- 2 garlic cloves, thinly sliced
- 8 ounces fresh mozzarella, hand torn
- 4 ounces thinly sliced soppressatta
- 1 red chili, thinly sliced
- 2 tablespoon hot honey, for drizzling
- fresh basil, for garnish
- flaky salt, for garnish
Set oven to 200˚ F. In a very large bowl, mix beer, honey, and yeast. Let sit for 10 minutes until yeast has bloomed. Add flour, olive oil, and salt, and mix with a wooden spoon, then knead by hand. Add another spoonful of beer if the dough is too rough. Once oven reaches 200˚ F, turn it off, cover bowl with plastic and place in oven for approximately 2 hours, or until the dough has more than doubled.
About 30 minutes before dough is ready, begin making the sauce. Using your hands, pulverize 3-4 tomatoes per pie. Let sit in refrigerator until ready to use. Prepare pizza stone and paddle sprinkling it with cornmeal. If you use a baking sheet, thinly coat it with olive oil or a nonstick cooking spray before sprinkling it with cornmeal. Heat oven to 500˚ F. If you’re using a pizza stone, place it in the oven so that it heats too.
Flour your counter very well. Scrape dough out of bowl onto floured counter; in the time it has risen it should change from that craggy rough ball to something very loose, soft, sticky and stretchy. Flour the top of the dough, and divide dough in half. Form them into ball-like shapes. Grab first round with floured hands and let the loose, soft dough stretch and fall away from your hands a few times before landing the dough on your prepared baking sheet/paddle. Use floured fingers to press and nudge dough into a roughly round or rectangular shape. Repeat with remaining dough.
Divide sauce, sliced garlic cloves, torn mozzarella, soppressata, and red chilis between pies and bake each pizza for 10 to 15 minutes, rotating if it’s baking unevenly, until the top is blistered and the crust is golden. Garnish with hot honey, basil, and flaky salt.