John Myers
Ingredients for 1 servings:
- 500 g flour
- 1 cube of yeast (alternatively 2 packets of dry yeast)
- 250 ml beer (wheat beer or any type of beer of your choice, including non-alcoholic)
- 1 tbsp salt
- 1 tsp sugar
- e.g. sausage, vegetables, fruit and cheese
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes
Dissolve the yeast, salt, and sugar in lukewarm beer (don’t worry about the beer, the alcohol evaporates during baking – give it a try; it tastes like pizzeria fare). Then knead well with a dough hook (or I always do it in a bread maker), adding flour until the dough no longer sticks to the edges and is nice and smooth. Cover the dough and let it rise in a warm place for about 60 minutes (not necessary in a bread maker, as the dough will rise on its own), until it has significantly increased in size. Then knead the dough again and roll it out on a prepared baking sheet (if there is too much dough, it can also be easily frozen by wrapping it in cling film and then placing it in a freezer bag). Lightly prick the dough with a fork and let it rise on the sheet for another 10-15 minutes, if desired. Top the dough with sausage, vegetables, fruit of your choice, and cheese, as desired. Then bake briefly in a preheated oven at the highest setting (300°C is ideal, but a regular oven can only manage 250°C) for about 1-2 minutes. After that, a fine crust will have formed, and the dough will stay nice and dry underneath the pizza and won’t soak through (because of the tomatoes). Once the cheese has spread well and is bubbling, the pizza is ready to eat.
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