Beer-Infused Pizza Dough with Bright Tomato Sauce

Name: Beer-Infused Pizza Dough with Bright Tomato Sauce
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 12 servings
Cuisine: Italian
Ingredients: 1 tsp Active Dry Yeast; 1.25 cups Beer; 0.5 tsp Black Pepper; 4 cups Bread Flour; 1 tbsp Fresh Basil; 1 tsp Fresh Oregano; 1 tbsp Fresh Parsley; 2 tbsp Garlic; 2 tbsp Italian Seasoning; 1 tbsp Olive Oil; 0.33 cup Onion; 28 oz Roma Tomato; 1 tsp Salt; 1 tsp Sugar; 12 oz Tomato Paste; 0.25 cup Water

Dinner 🍽️Lunch 🥪Snack 🍿 Italian 🇮🇹 Low-Sodium Heart-Healthy ❤️Vegetarian 🥦Vegan 🌱Plant-Based 🌻Kosher ✡️Pescatarian 🐟

Beer-Infused Pizza Dough with Bright Tomato Sauce brings a subtle malt aroma and tender chew to the crust, paired with a lively, herb-forward sauce made from tomatoes, basil, and oregano. The combination tastes robust yet balanced, perfect for topping with classics or creative additions. Great for pizza night with family or friends, and ideal for making extra to freeze for future dinners.

Prep40 mins
Cook20 mins
Serves12
DifficultyMedium

1

In a small bowl, dissolve the yeast and sugar in warm water. Let it sit until creamy, about 10 minutes.
2

In a food processor, combine the flour, Italian seasoning, and salt, and pulse until mixed.
3

Add the yeast mixture, flat beer, and oil, and pulse until a ball forms.
4

Scrape the dough onto a lightly floured surface and knead for several minutes until the dough is smooth and elastic.
5

Let the dough rest for 2 to 3 minutes.
6

Divide the dough in half and shape into balls.
7

Place the dough balls in separate bowls and cover with plastic wrap.
8

Let them rise at room temperature for about 1 hour, then store in the refrigerator overnight.
9

To make the sauce, heat the olive oil in a saucepan over medium heat.
10

Sauté the onions until tender.
11

Stir in the garlic and cook for 1 minute.
12

Crush the tomatoes into the saucepan.
13

Add the tomato paste, basil, parsley, and oregano.
14

Simmer for 10 minutes.