Categories: main dish, not tried

Ingredients

• Beer Batter Dough:
• 2 Cups warm water
• 2 TB. honey
• 2 TB. active dry yeast
• 7-8 Cups all purpose flour
• 2 tsp. salt
• 4 TB. olive oil
• 1 12 oz. can beer
• For each large pizza top with:
• 2-3 TB. extra virgin olive oil; a thin coating
• 1⁄2-1 Cup tomato sauce
• 2 tsp. PIZZA SEASONING (an absolute
• must)
• 4 oz. turkey pepperoni
• 4 oz. chopped up Canadian bacon
• 4 oz. chopped sun-dried tomatoes (drain
• well if packed in olive oil)
• 4 oz. sliced olives
• 4 oz. sliced mushrooms
• 1⁄2 Cup finely shredded Pecorino Romano
• and/or mozzarella cheese

Directions

1. Mix the yeast with the water and honey in a small mixing bowl.

2. Mix 4 cups of the flour with the salt in a large bowl.

3. Once the yeast becomes foamy, pour it into the bowl with the flour mixture.

4. Stir to combine and then add the remaining flour 1⁄2 cup at a time, stirring until the dough isn’t sticky.

5. Once you’ve reached 7 cups of flour, turn the dough out of the bowl onto the tabletop and knead for a few minutes until smooth and elastic, sprinkling with flour as needed to keep it from sticking. You may not need the full 8 cups.

6. Once the dough is soft, smooth and elastic, place in a deep, greased bowl and let rise 45-60 minutes, or until double in size. Once risen, you’re ready to make pizzas!

7. This makes 2 large or 4 medium pizzas. Divide the dough into 2 or 4 balls. This is the point where you would freeze any crusts you’d like to save for later—just wrap them well in plastic wrap.

8. Preheat oven to 425°.

9. Have all the topping ingredients assembled before rolling out the crusts. If you are using a pizza stone make sure it is also heating in the oven.

10. Sprinkle a flat surface with flour and gently roll out the dough and place the prepared crust on a pizza paddle sprinkled with cornmeal or a perforated pizza pan.

11. Carefully transfer the pizza pan to the hot oven, or shift the pizza off the paddle onto a baking stone in the hot oven and bake for 10-15 minutes, or until the edges have browned.

12. Nutritional Information: Servings 8; Serving Size 2 slices (275g); Calories 550; Calories from fat 140; Total fat 16g; Cholesterol 25mg; Sodium 1190mg; Carbohydrate 82g; Dietary Fiber 5g.

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