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This standout pizza featuring beer pizza dough is summer at its very best! Just grab some fresh basil, a craft beer, some regular flour, instant yeast, a can of tomatoes and whatever fresh veggies are ripe in your garden or local Farmers Market and you’ll be ready to create a delicious artisanal pizza.
This recipe comes via Lisa Hutchinson, the Chef/Owner of the Passionate Cook’s Essentials and Bistro in Uxbridge Ontario, a stop on the York-Durham Heritage Railway just outside Toronto.
Lisa whipped up this Brie and Salami Pizza in the open kitchen and generously shared her recipe for Lisa’s Dynamite Beer Pizza Dough as well as a few insider tips.
Her first tip was to use San Marzano canned tomatoes for making the sauce. This variety of plum tomato, the tomato of choice for pizza makers, hails from the Sarno River valley near Mount Vesuvius and is sweeter, meatier and has less seeds than other varieties of tomatoes.
They are absolutely worth the extra money.
Lisa’s second tip was to use a pizza stone for baking your pizza. I invested in a 14-inch Emile Henry pizza stone from France.
While slightly more expensive than other brands, it offers the advantages of being lighter, dishwasher-safe and scratch resistant.
I was thrilled with how my thin-crust beer pizza dough turned out: perfectly crispy on the bottom yet light and airy on top.
If you’re looking for a low-carb pizza crust option, it’s worth trying this recipe for a low-carb pizza dough made with mozzarella cheese and almond flour. You can still enjoy the fabulous flavour of San Marzano tomatoes and your favourite toppings without all the carbs.
Beer Pizza Dough
For my beer dough pizza crust, I’d originally planned to use Monday Night Piper, a Scottish-style ale from the Second Wedge Brewing Co. But, alas my bottle of that delicious craft beer disappeared within a few days of arriving home from Uxbridge — enjoyed on our back patio one sunny afternoon.
So, I substituted a Major Small session ale brewed by Muddy York Brewing Company. With 30 IBUs, this craft beer is brewed using earthy hops and biscuity malts which added a depth of flavour to the crust. I think it also added a bit of lift as the crust rose beautifully.
Here’s the recipe for Lisa’s Dynamite Pizza for you to try at home! It’s sure to be your summer go-to pizza recipe. If you’d like to make homemade pizza in a hurry, here’s a handy recipe for making pizza with store-bought pizza dough.
Brie, Beer and Basil Summer Pizza
- 28 ounces San Marzano tomatoes 825 ml
- 2 Tablespoons olive oil
- 1 Tablespoon salt 15 ml
- 2 cloves garlic minced
- 2 teaspoons dried oregano 10 ml
For the Dough
- 2 ½ cups white flour 625 ml
- 2 teaspoons instant yeast 10 ml
- 1 teaspoon salt 5 ml
- 1 Tablespoon sugar 15 ml
- 1 cup very hot craft beer (not too hot or you will kill the yeast) 250 ml
- 2 Tablespoons olive oil 30 ml
- Nduja this is a spreadable pork salami but I substituted slices of dry, spicy salami
- Fresh basil
For the traditional Marguerita pizza, use tomato sauce, buffalo mozzarella, fresh basil and finish with a sprinkling of Parmigiano-Reggiano
- In a bowl add tomatoes and using a spoon or your hands, squish the tomatoes so they are almost crushed but still have meaty pieces intact.
- Add the rest of the ingredients and set aside for the flavours to develop while you are making the dough. Note: The sauce is enough for 4 pizzas
- Place a pizza stone 8 inches (20 cm) from the broiler and heat for 30 minutes at 500°F (260°C).
- Then turn to broil and heat for 10 minutes.
- Place yeast, sugar and beer in a bowl and mix together, let sit until it starts to foam about 5 mins.
- Mix flour and salt together, then stir in beer mixture and olive oil.
- Mix together until the dough forms a nice ball. Turn out onto a floured surface and knead a few times until you have a smooth ball that isn’t sticky
- After making the dough, divide the dough in half, coat with olive oil and and then let rise covered with a clean cloth for about an hour
- Place dough on floured surface and roll out to your desired thinness.
- Transfer to a pizza peel and add sauce and toppings.
- Using a quick, jerking motion, transfer the pizza onto the pizza stone.
- Broil 3 to 4 minutes until crust and toppings are golden and slightly charred.
The Passionate Cook Essentials and Bistro: This fascinating kitchen supply shop, cooking school and bistro is a must-visit for every food lover. Visit the Passionate Cook website for a list of classes, hours of operation, recipes and cooking tips. It is located at 68 Brock St W Uxbridge Ontario 905-862-3359
York-Durham Heritage Railway: The York-Durham Heritage Railway is a 1950s heritage excursion train operating along a 20-kilometre route between the towns of Stouffville and Uxbridge, home to the Second Wedge Brewing Co. and The Passionate Cooks Essentials. Autumn tours available include Sunday and Saturday Fall Colours tours (with long and short duration options) as well as a special Halloween train.
Ontario Tourism: Discover more culinary adventures, maps, accommodation advice and more on the official Ontario Tourism marketing website.
Discover Uxbridge: You’re going to be tempted to move to Uxbridge, known as the Trail Capital of Canada, once you’ve sampled its culinary offerings.
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