Hand-rolled Pizza

The combination of milk, olive oil, and beer is what gives the dough a unique taste.

Yield 4 small pizzas  Prep Time 25 minutes  Baking Time 10 to 12 minutes

1 teaspoon brewer’s yeast
3 tablespoons lukewarm water
2 cups all-purpose flour plus more for dusting
1/2 teaspoon white sugar
1/2 teaspoon salt
1/4 cup of beer
1/4 cup UHT milk
1/4 cup olive oil
1 cup water
2 cups tomato sauce
250 grams fresh mozzarella
1 250-gram can artichoke hearts

1  Add brewer’s yeast to lukewarm water. Set aside for a few minutes until it bubbles.

2  Mix together flour, white sugar, salt, beer, milk, olive oil, and 1 cup water in a large bowl. Then add the bubbly yeast. This is your dough.

3  Knead the dough on a lightly floured counter. Add flour when necessary to keep the dough from sticking to your hands. Keep kneading until the dough feels smooth and elastic. Cut dough into fist-size pieces. Form into balls. Cover with a damp cloth then leave to rest for at least 2 hours. Knead again and with your hands and fingertips and flatten the dough to the sizeyou desire. Make it thin as possible.

4  Spread tomato sauce on the pizza dough. Top with slices of mozzarella and artichoke. Add other desired toppings like sausages, mushrooms, and bell peppers.

5  Bake for 10 to 12 minutes after putting it in a preheated 375ºF oven using a pizza peel.

Learn how to knead dough here.

 Photography by David Hanson│ Prop Styling by Angelo Comsti │ Shot in Samantha Hontivero’s of Elba Kitchen, designed by smth/designs