Dough

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210g (just under 1c) beer, warmed to 80-90°F

7g (1 packet) instant yeast

15g (1 ½T) olive oil

350g (2 ¾c) all-purpose flour

5g (¾t) salt

8g (2t) sugar

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Pizza Sauce

150-170g (⅔c) tomato paste (1 small can)

150g (⅔c) water

10g (2t) sugar

2g (¼t) salt

1g (½t) black pepper

¼t (pinch) dried basil

¼t (pinch) dried oregano

1g (½t) onion powder

1g (⅓t) garlic powder

10g (2 ¼t) olive oil

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ASSEMBLY AND TOPPING:

Olive oil (for sheet pan)

10-12 thin slices of full-fat aged mozzarella cheese

10-12 thin slices of provolone cheese

Grated Parmesan cheese

Crumbled sausage (recipe above)

Sauce (recipe above)

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Spinach & Bacon Variation

Olive oil (for sheet pan)

10-12 thin slices of full-fat aged mozzarella cheese

10-12 thin slices of provolone cheese

Grated Parmesan cheese

8 oz baby spinach

20-25 garlic slices, soaked briefly in olive oil

30-40 pieces of partially rendered thick-cut bacon

¼ cup 50/50 mix of olive oil and lemon juice (for drizzling)

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INSTRUCTIONS

Dough

1. Stir yeast into to warmed (not hot) beer. Add olive oil and whisk.

2. In a separate large bowl, combine the flour, salt, and sugar. Stir to combine.

3. Pour the wet ingredients into the dry ingredients. Stir until the dough comes together and absorbs the liquid.

4. Once the dough becomes shaggy and hard to stir, wet your hands and knead the dough in the bowl until it forms a cohesive ball.

5. Transfer the dough to a floured surface and knead for about 2 minutes, until smooth and elastic. It should stretch without tearing easily.

6. Place the dough in a bowl, cover it, and let it rise for 20-30 minutes while you prepare the toppings.

   Pizza Sauce

7. In a bowl, combine the tomato paste, sugar, salt, black pepper, basil, oregano, onion powder, garlic powder, and olive oil.

   Pizza Assembly

8. Preheat your oven to 550°F / 285C (or the hottest setting) with a pizza steel or stone inside.

9. Liberally oil a half-sheet pan with about 3 tablespoons of olive oil, spreading it up the sides.

10. On a floured surface, roll out the dough to about 80% of the sheet pan’s size. Place it in the pan, stretching it to the edges.

11. Poke any bubbles with a fork, then dock the dough 40-50 times to prevent bubbling.

12. Spoon the sauce onto the pizza in two wide strips, leaving some sections cheesier and others saucier.

13. Sprinkle crumbled sausage across the top and finish with a generous layer of grated Parmesan cheese.

14. Bake for 13-15 minutes until the crust is golden and crisp.

    Spinach & Bacon Variation

15. Prep the dough in the sheet pan as listed above.

16. Layer the mozzarella and provolone slices evenly over the dough.

17. Mound the spinach evenly across the dough

18. Top with garlic slices and partially rendered bacon pieces.

19. Sprinkle with grated Parmesan cheese.

20. Bake at 550°F/285C for 15 minutes or until the spinach has wilted and the bacon is crispy.

21. Drizzle with a mix of olive oil and lemon juice, then finish with an extra sprinkle of Parmesan before serving