Thick crust beer pizza
Ingredients
Beer pizza dough
- 430 g flour
- 1 tsp dry yeast
- 350 ml light beer
- 2 tsp salt
- 1 tbsp olive oil
Toppings
- 250 g fresh mozzarella
- 100 g swiss cheese
- 100 g salami
- 100 g tomato paste
- 1 tbsp pesto
- 50 g parmesan
Instructions
- Make the dough, it will be quite wet and shaggy
- Drizzle with olive oil and cover with a wet towel
- Let rest in a warm place for 2 hours
- Preheat your oven to 230°C
- Divide the dough into 3 parts (depending on your pan size)
- Oil a cast iron pan or a pizza pan
- Place one of the dough pieces and flatten out
- Put on your toppings
- Bake for 15 minutes