Food on Tap: Cooking with Craft Beer by Lori Rice

Author:Lori Rice [Rice, Lori]
Language: eng
Format: azw3
Publisher: Countryman Press
Published: 2017-10-10T04:00:00+00:00

Both German and Czech styles make tasty pizza. Beers to consider: Sierra Nevada Brewing Company Nooner Pils, North Coast Brewing Company Scrimshaw Pilsner Style Beer, Coney Island Brewing Company Mermaid Pilsner

Stir the sugar into the warmed water. Stir in the yeast and let bloom, about 5 minutes.

Add the flour to the bowl of an electric mixer fitted with a dough hook. Stir in the cornmeal. With the mixer on low, add the bloomed yeast. Pour in the beer and increase the mixer speed to medium. Add the salt and allow the dough to knead in the mixer for 3 minutes. It should form a ball in the center of the bowl.

Turn the dough out onto a floured surface and knead until smooth and elastic, about 2 more minutes. Coat a large bowl with olive oil. Place the dough in the bowl, cover with a clean dish towel, and let rise in a draft-free spot until doubled in size, about 1 hour.

While the dough rises, make the sauce. Stir together all the sauce ingredients in a medium saucepan. Bring it to a simmer over medium-high heat. Simmer for 10 minutes to blend the flavors and slightly thicken it. Set it aside to cool.

Preheat the oven to 450°F. Place a 10-inch cast-iron skillet over medium-high heat on the stove. Add 2 tablespoons of olive oil to coat the pan. Once warmed, remove from the heat.

Punch the dough down. Place it in the warmed cast-iron skillet and spread it evenly along the bottom. Top with the marinara sauce and the mozzarella. Bake for 20 to 25 minutes, until the edges are browned and crust is baked through.

Top with arugula and serve warm. The pizza is best eaten right out of the oven, but it will keep in the fridge for up to 2 days.

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