• Crust (Makes 2)

  • 3 Β½ to 4 cups bread flour, plus more for rolling
  • 1 teaspoon sugar
  • 2 ΒΌ teaspoons instant dry yeast
  • 2 teaspoons kosher salt
  • 1 Β½ cups (12oz) beer, 110 degrees F
  • 2 tablespoons olive oil, plus 2 teaspoons
  • Sauce (Makes enough for 3 pizzas)

  • 28oz can crushed tomatoes
  • 100g tomato paste
  • 20g granulated sugar
  • 2 teaspoons salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Pinch of chille flakes
  • Assembly

  • 250g or Β½ lb full fat mozzarella, shredded
  • Pepperoni & Other Toppings

Ninety Minute Pizza πŸ•


  1. Preheat oven to 550Β° with baking stone or steel
  2. 🍞 Dough

  3. Combine the bread flour, sugar, yeast and kosher salt in a bowl, Slowly add the beer and 2 tablespoons of the oil and mix until the dough forms into a ball. If the dough is sticky, add additional flour, if it’s too dry, add additional water. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
  4. Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
  5. πŸ₯« Sauce

  6. Combine all ingredients and pulse with an immersion blender until smooth, about 30 sec.
  7. πŸ—οΈ Assemble

  8. Spread 4-5 generous spoonfuls of sauce over the dough followed by shredded mozz, then toppings. Allow to prove on the counter for 10-15 minutes then bake on top of baking stone for 16-18 minutes.

    ⚑️ Inspired By

    1. Bobby Flay's Pizza Dough (swap beer for water)
    2. Brian Lagerstrom Sauce and Assembly Technique