Beer Drinker's Deep-Pan Pizza

By draingal

This recipe came from The Culinary Arts Institute Cookbook

Ingredients

• Crust:
• 1 cup warm beer (100 degrees)
• 4 tbsp. olive oil
• 1 tbsp sugar
• 1 1/2 tsp. salt
• 1 package active dry yeast
• 2 1/4 to 3 1/4 cups all purpose flour
• 2 tbsp. cornmeal
• Topping:
• 12 oz. mozzarella cheese; shredded
• 1 can (6 oz.) tomato paste
• 1/2 cup beer
• 2 tsp. oregano
• 1/2 tsp sugar
• 1 lb. bulk pork sausage
• 1/2 cup grated Parmesan cheese

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

For crust: combine in a large bowl the warm beer, 2 tbsp oil, sugar, salt, and yeast. Add 1 1/2 cups flour; beat until smooth. Stir in add'l flour to make a fairly stiff dough. Turn dough on lightly floured surface. Knead until smooth (about 5 minutes). Place in greased bowl; cover and let rise (about 1 hour). Punch down. Coat a deep dish pan with oil, sprinkle with cornmeal and spread dough in pan. Cover and let rise (about 30 minutes).
For topping: mix tomato paste, beer, oregano & sugar. Cover pizza with mozzarella cheese then cover with tomato paste mixture. Sprinkle with sausage, then top with Parmesan cheese.
Bake at 450 degrees for 15 to 20 minutes or until crust is browned and sausage is cooked.