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Pizza Margherita with Shiner Bock Crust Recipe

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This recipe for Pizza Margherita with Shiner Bock Crust, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Traci Giuliano

Category:
Category:
 

For the Crust


Ingredients:  
Ingredients:  
3 c unbleached bread flour
1 c white whole wheat flour
1 (¼ oz) packaged rapid-rise yeast
1 tsp kosher salt
1 (12-oz) bottle Shiner bock beer, at room temp
¼ c extra-virgin olive oil, plus more for coating bowl
Cornmeal, for dusting pan

Directions:
Directions:
Combine both of the flours, yeast, and salt in a large bowl. Use an electric mixer fitted with a dough hook to mix the ingredients on low speed. With the mixer still on low, slowly pour in the room-temp bear and the oil, mixing until a dough ball forms, then turn off the mixer and knead the dough a little with your hands, if necessary (the dough will be soft and a little sticky).

Oil a large mixing bowl with olive oil. Transfer the dough to the oiled bowl, cover with a kitchen towel, and let stand at room temp for 1 hour. Remove the towel, cover the bowl with plastic wrap, and refrigerate for at least 24 hours and up to 3 days. When ready to prepare the pizza, remove the dough from the refrigerator and let it stand at room temp for 2 hours.
 

Easy No-Cook San Marzano Tomato Sauce


Ingredients:  
Ingredients:  
2 garlic cloves
1 (28-oz) can whole San Marzano tomatoes (or other plum tomatoes), drained
1 Tbsp extra-virgin olive oil
½ tsp balsamic vinegar
Kosher salt
Red pepper flakes

Directions:
Directions:
Chop the garlic in a food processor. Gently squeeze out some of the extra juice from the canned tomatoes (they don't need to be dry) before adding the tomatoes to the garlic in the food processor.

Add the olive oil and vinegar and blend to a purée. Season to taste with salt and red pepper flakes, blending again. Can be prepared up to 2 days ahead of time. Cover and refrigerate. Makes about 1 ¾ cups sauce.
 

To make the pizza


Ingredients:  
Ingredients:  
Crust
No-cook San Marzano Tomato Sauce
1 lb whole-milk mozzarella cheese, coarsely grated (4-5 cups) or very thinly sliced.
4 oz shredded parmesan cheese (about 1 cup)
6 garlic cloves, peeled, smashed, minced
1 c loosely packed fresh basil leaves, slivered
Extra virgin olive oil

Directions:
Directions:
Arrange an oven rack in the top third of the oven. Heat the oven to 550º. (If your oven doesn't go that high, heat it to as high as it will go and cook for a longer time.). Line a baking sheet with parchment paper and sprinkle lightly with cornmeal.

Divide the dough into quarters. Flatten ¼ of the dough in your hands, rotating and flipping from hand to hand to further flatten it. Place a dough disk on the prepared parchment paper and use your fingertips to push it into a 10- to 11- inch circle.

Spread a light layer of sauce over the pizza. Top with ¼ of the mozzarella, parmesan, and garlic. Bake until the curst is golden and the cheese is melted and bubbling, 6-7 min.

Remove the pizza from the oven and sprinkle with ¼ of the fresh basil. Let it stand for 5 min. Drizzle lightly with extra virgin olive oil.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
Need to plan over 2-3 days

 

 

 

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