Pizza Margherita with Shiner Bock Crust Recipe
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Category: |
Category: |
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For the Crust |
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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
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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. |
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Easy No-Cook San Marzano Tomato Sauce |
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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
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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. |
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To make the pizza |
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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
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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. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:Need to plan over 2-3 days |
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