Beer Crust Pizza - Tucson News Now

Beer Crust Pizza

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Nonna Maria's Ristorante and Pizzeria

Chef: Frank Palazzolo

www.nonnamarias.com

Pizza Dough with Beer

1/2 cups of warm water

1 (1/4-ounce) package active dry yeast

1 teaspoon sugar

 4 cups of all-purpose flour

 1/2 cup of vegetable oil

1 teaspoon of salt

1cup beer (favorite label, we use Moretti) **Make sure the beer is warm**

1. In a large bowl combine the water, yeast, sugar and stir. Let it sit until mixture is foamy, about 5 minutes.

2. Add 2 cups of flour, beer, half a cup of oil and the salt. Mix by hand until it is all incorporated and the mixture is smooth.

3. Continue to add the flour, 1/4 cup at a time. Work the dough after each addition, until all the flour is incorporated, but the dough is still slightly sticky.

4.Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, about 5 minutes.

5. Add 2 teaspoons of oil to grease large bowl. Place dough in bowl, cover with plastic wrap set in warm place, 1 to1 1/2 hours.

6. Divide into 2 equal portions. Roll out dough to form circle & apply pizza toppings

Mangia!!

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