Beer Drinker's Deep-Pan Pizza Recipe

1      Reviews by:    Frances Fuhrman   Beer Drinker's Deep-Pan Pizza Recipe makes tasty crust using beer, salad oil, sugar, salt, yeast, flour and cornmeal and tops with mozzarella cheese, tomato paste, oregano, fennel seed, sugar, Italian sausage and Parmesan cheese. Food Category:    Pizza Cuisine Origin:    Midwestern    Servings:8 Nutrition facts:631 calories32.7 grams fat Print Preview Rate This Recipe Prep Time:   1 Hour, 55 Minutes Cook Time:   20 Minutes Total Time:   2 Hours, 15 Minutes

INGREDIENTS

• For Crust:
• 1 cup warm beer (110° to 120° F)
• 4 tablespoons olive or salad oil
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 1 package active dry yeast
• 2 3/4 to 3 1/4 cups all-purpose flour
• 2 tablespoons cornmeal
• For Topping:
• 10 to 12 ounces mozzarella cheese, shredded or thinly sliced
• 1 can (6 ounces) tomato paste
• 1/2 cup beer
• 2 teaspoons oregano
• 1 teaspoon fennel seed (optional)
• 1/2 teaspoon sugar
• 3/4 to 1 pound bulk pork or Italian sausage, broken up
• 1/2 cup grated Parmesan cheese

DIRECTIONS

• For crust, combine in a large bowl the warm beer, 2 tablespoons oil, sugar, salt, and yeast. Add 1 1/2 cups flour; beat until smooth. Stir in enough additional flour to make a fairly stiff dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes). Place dough in a greased bowl, turning once to grease top. Cover and let rise in warm place (85°F) until double in bulk (about 1 hour).
• Punch dough down. (For 2 small pizzas, divide in half.) Using 2 tablespoons oil, coat a 14-inch round deep pizza pan. (Or use two 9-inch round cake pans.) Sprinkle with cornmeal. Pat dough into pan, pinching up a rim around the edge. Cover and let rise in a warm place until double in bulk (about 30 minutes).
• For topping, mix tomato paste, beer, oregano, fennel seed, and sugar. Cover pizza dough evenly with mozzarella cheese; evenly spoon on tomato paste mixture. Sprinkle with sausage, then top with Parmesan cheese.
• Bake at 450°F 15 to 20 minutes, or until crust is browned and sausage is cooked.
• NOTE: Alternate toppings could be (1) 1 can (4 ounces) sliced mushrooms, drained, or (2) 8 anchovies plus 1/3 cup chopped ripe olives, or (3) 1/2 pound sliced pepperoni.

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