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 cheese
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
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