Oct 4, 2009
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Hand-rolled Pizza

By: At Maculangan

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 cheese
1 (250-gram) can artichoke hearts


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.

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.

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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Which pasta noodles do you usually use when cooking carbonara?

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