Beer Pizza Dough with Brie, Basil and Prosciutto
An easy, artisanal style pizza featuring a crispy craft beer crust.
Servings: 8 servings
Calories: 362kcal
Cost: $10
Equipment
- Bowl
- Pizza Stone, Baking Sheet or Pizza Pan
Ingredients
- 14 ounces San Marzano tomatoes 825 ml
- 1 Tablespoon olive oil
- 1/4 teaspoon salt 15 ml
- 1 clove garlic crushed
- 1 teaspoon dried oregano
For the Dough
- 2.5 cups white flour 625 ml
- 2 teaspoons instant yeast 8 grams or one package
- 1 teaspoon salt 5 ml
- 1 teaspoon sugar 15 ml
- 1 cup very warm craft beer (not too hot or you will kill the yeast - 100 F) 250 ml
- 1 Tablespoon olive oil 30 ml
Toppings
- 4 ounces prosciutto or salami or pepperoni
- 4 ounces brie cheese or fresh mozzarella
- 1/4 cup parmesan grated
- 1/2 cup fresh basil packed
Instructions
- 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 (oregano, olive oil, salt and crushed garlic) and set aside for the flavours to develop while you are making the dough. Note: The sauce is enough for 2 pizzas.
- Place yeast, sugar and beer in a bowl and mix together, let sit until it starts to foam about 5 mins. Add the olive oil.
- Mix flour and salt together, then stir in beer mixture .
- Mix together until the dough forms a nice ball. Turn out onto a floured surface and knead a few times. Continue to work in the flour until you have a smooth ball that isn’t sticky. The dough should be very soft but you can add up to .5 cup more flour if needed.
- 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 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.
- If you're using a baking pan and not a pizza stone, preheat the oven to 425°F
- While the oven is preheating, place dough on floured surface and roll out to your desired thinness.
- Transfer to a floured pizza peel and add sauce and toppings. Using a quick, jerking motion, transfer the pizza onto the preheated pizza stone. Broil 3 to 4 minutes until crust and toppings are golden and slightly charred.
- If you're not using a pizza stone place the dough directly on a baking sheet brushed with olive oil and add the toppings. Bake at 425°F for 12 to 15 minutes until crust and toppings are golden and slightly charred.
- Cut into wedges and serve.
Notes
No yeast? No worries! You can also make this dough without yeast. While the dough won't be quite as airy as its yeast counterpart, it will still be delicious.
- Substitute an equal amount of baking powder for the yeast.
- Add the baking powder to the flour and the salt, then add the beer and olive oil. Mix.
- To be sure the beer will add enough lift to the dough, choose a lager with elevated carbonation such as Miller High Life.
Nutrition
Calories: 362kcal | Carbohydrates: 43g | Protein: 13g | Fat: 15g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 666mg | Potassium: 294mg | Fiber: 3g | Sugar: 3g | Vitamin A: 304IU | Vitamin C: 5mg | Calcium: 97mg | Iron: 3mg