Cast-Iron Pilsner Pizza

• porciones: 4-6

Ingredientes

Crust & pizza:

2 tsp granulated sugar

1/4 cup water, heated to 110-115

2 tsp dry active yeast

2 1/2 cups unbleached, all-purpose flour

1/2 cup yellow cornmeal

7oz pilsner, room temp

1/4 tsp fine sea salt

2 tbsp extra virgin olive oil, plus extra for coating the bowl

8oz mozzarella, sliced or shredded

Any desired toppings

Sauce:

1 cup tomato sauce

5 oz pilsner

1 clove garlic, grated

2 tsp granulated sugar

1/2 tsp fine sea salt

1/4 tsp ground black pepper

8 basil leaves, minced

Instrucciones

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 corn meal. 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 into 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 tower, and let rise in a draft-free spot until it doubles ins ize, about 1 hour.

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

Preheat the oven to 450F. Place a 1-inch cast-iron skillet over medium-high heat on the stove. Add 2 bsp of olive oil to coat the pan. Once warmed, remove from 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 and toppings. Bake for 20 to 25 minutes, until the edges are browned and crust is baked through.

Notas

Food on Tap: Cooking with Craft Beer