Rating: 3.54 stars
28 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 6
  • 2 star values: 5
  • 1 star values: 2

This recipe for a delicious Beer Drinkers' Perfect Pizza comes courtesy of Santo Bruno.

The Martha Stewart Show, November 2005

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
Makes four 12-inch pizzas
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees. Wrap garlic in a piece of parchment-lined foil. Roast until soft, 20 to 30 minutes. Let cool, and squeeze cloves to remove pulp.

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  • In a medium bowl, stir to combine roasted garlic, tomatoes, 1 tablespoon olive oil, oregano, and basil. Season with salt and pepper; set aside.

  • On a pizza peel dusted with flour, place one-quarter of the dough. Using your fingers, begin to flatten and push dough evenly out from center until it measures about 12 inches in diameter. Crimp edges to form a rim. Sprinkle one-quarter of the mozzarella onto dough. Spoon 1/2 cup of the tomato mixture over mozzarella.

  • Heat 1 tablespoon olive oil in a 12-inch cast-iron skillet over high heat. When very hot but not smoking, reduce heat to low. Lift pizza peel and, using a slight jerking motion, slide pizza about one inch back and forth on the peel to loosen it. Slightly tilt the peel, and slide the pizza off the peel, centering it in the skillet. Cover skillet, and cook until pizza is golden on the bottom, about 10 minutes. Repeat with remaining ingredients.

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Reviews (1)

28 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 6
  • 2 star values: 5
  • 1 star values: 2
Rating: Unrated
06/06/2013
This is rather misleading title. The beer has nothing to do with the leavening. Yeast is doing the leavening, beer is replacing the water. I am still going to make it and I'm sure it will be tasty, but that's false advertising.