For a pizza Margherita with crunchy beer crust like this, you need the ingredients listed below and some free time.
No rush, maybe to be made on Saturday, a free day when you usually don’t work and can make it with complete tranquility.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 2 Minutes
- Cooking time: 10 Minutes
- Cuisine: Italian
Ingredients
- 0.88 oz Fresh Brewer's Yeast
- 0.35 oz Fine Salt
- 0.7 oz Sugar
- 1 tbsp Extra Virgin Olive Oil
- 1.48 cups Beer
- 4.23 cups Flour
- 8.82 oz Mozzarella
- 8.82 oz Cooked Ham
- 8.82 oz Peeled Tomatoes
- 4 leaves Basil
Tools
- Container Pizza Tupperware
Preparation
Prepare the dough in a large container with flour, salt, sugar, oil (1 tablespoon), and the warm beer where you will dissolve the brewer’s yeast cube.
Work with your hands for 15 minutes.
Let rise until it doubles in volume. It will take at least two hours.
In a pan, prepare a sauce with blended tomatoes, two tablespoons of oil, a little salt, and some fresh basil leaves, cooking for about ten minutes.
Cut the mozzarella into small pieces.
Divide the dough into four parts and let it rise again for 15 minutes.
Roll out the dough with a rolling pin and cook the pizzas on a small oven over moderate heat, about five minutes on one side and then flip to the other side. Top the pizza first with the sauce, then add ham and mozzarella on top.
Serve the Margherita pizza on the plate after cutting it into slices when everyone is ready at the table, and certainly, no one will miss being on time. 🙂
Crunchy Beer Margherita Pizza
Tips for the Margherita pizza with crunchy crust recipe
Nothing new, it’s the usual way of preparing pizza but, it’s the beer in the dough that makes the difference. Try it… and then you’ll tell me.
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