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