Here’s an easy pizza recipe that uses your favorite session IPA.
What you will need:
For the dough:
1/4 C Session IPA
1/4 C Milk
4 TSP Sugar
2 TSP Dry Yeast
3 C Flour
1.5 TSP Baking Powder
1.5 TSP Salt
2 Eggs
3/4 C Sour Cream or Greek Yogurt
Toppings:
1-2 Tomatoes-Sliced
1/2 C Parmesan Cheese
1/4 C Mozzarella
1/4 C Basil (Roll and Slice)
3 TBS Minced Garlic
(You can modify the toppings however you want, for this pie I used pepperoni instead of sliced tomato, and Cheddar Cheese instead of Mozzarella; to compliment any hoppy notes that may have been brought out in the dough.)
1/2 Can Tomato sauce (Or see below for home made sauce.)
***Good idea to make the sauce a day before. It only takes 30 minutes, 40 tops, but it’s a good idea to let it chill before applying to dough.***
Sauce:
5 Large Tomatoes
1 TBS Olive Oil
4 TSP Garlic (Or to taste, I love garlic so I usually add more; just check and see what you prefer.)
1 TBS Sugar
Black Pepper to taste
1/2 TSP Salt
1/2 TSP Balsamic Vinegar
Fresh Herbs to taste (I used basil, dill, rosemary and oregano.)
Instructions:
For Dough:
*Preheat oven to 375 F
*Warm milk in cup for 30 seconds
*Combine milk, beer, yeast, and sugar; Stir and let site for 5 minutes
(You will notice the mixture start to bubble.)
*In a food processor (No, this will not work in a blender.) combine mixture and rest of dough ingredients. Pulse until completely mixed together.
*Transfer dough to floured area (You will need a bit of space.)
(If the dough is too sticky kneed in flour, if too tough add equal parts warm milk and beer.)
*Kneed dough
*I used aluminum foil because I didn’t have a big enough baking sheet… Or a brick oven …which would’ve been lovely.
It took two pieces about a foot and a half long. I overlapped them about half an inch in the center and sprinkled cornmeal.
*Put your dough in the center of the foil and roll into a circular shape about 16″ in diameter. (You can also do 12″ depending on what best suits your kitchen.)
*To get a thick crust like seen in the pictures just roll the outer edge back towards the center about 1/4″
*If you aren’t using the dough immediately you can cover and leave in the fridge. Take it out 30 minutes before using.
For Sauce:
*Cut off tops of the tomatoes, slice into fours
*Combine all sauce ingredients in food processor
*Transfer to medium-high heat in medium sized pan
*Bring to boil consistently stirring
Reduce heat, stir while thickens for 20-30 minutes
*Let cool before applying to dough
After sauce has cooled:
*With large spoon or ladle, dump 1 spoonful into the center of the pie; with spoon move counter clockwise in a circular motion starting In the center of the pie and slowly working your way to the crust. Do not cover crust with sauce. (Although you can cover it with equal parts beer and butter if you want to be really fancy :p )
*Add all other toppings (You can do this step however you want, get creative, and have fun! I do recommend using some parmesan cheese on top, after all your toppings are added.)
*Pop in the oven for 12-15 minutes…
Depending on your oven, may cook quicker or take longer. My best advice, CHECK after 6 minutes and rotate at least 90 degrees to avoid uneven heating. If it’s taking longer rotate another 90 after 12 total minutes. REMEMBER to CHECK the bottom… Pizza is deceiving, the top can look finished but the bottom may not even be golden yet. Be proactive to avoid ruining your pie :p
Also, if your pie is sticking to the aluminum foil a ton DONT FRET!!!
To rotate just grab the edges of the aluminum foil and when you take it out of the oven let it cool a bit and then cut it, any pieces in which the foil stuck…just peel back the foil it will come right off. This is a lot better than trying to get the foil off while your pie is flaming hot and still whole.
Alrighty, so there ya have it. My hopefully fool proof, Margarita Session Pie.
I hope you enjoyed reading… Let me know if you try the recipe, I’d love to hear what you think.
Stay safe and have fun!
Feel free to check out my Instagram for more recipes and food/beer porn :p
Email: CraftBrewGal@Gmail.com
Twitter: @CraftBr3wGal