Reinbeer Pizza Recipes

BEER PIZZA DOUGH RECIPE

Steps:

• In the standup mixer add the water and sprinkle the yeast on top, let sit 5-10 minutes then stir to combine. Add the beer, flour and oil, start to knead then add the salt and continue to knead for 5-7 minutes.
• Move the dough to a lightly floured flat surface and form into a ball, place in a lightly oiled bowl rolling the dough to lightly cover in oil, cover with plastic wrap or a clean tea towel, let rise in a warm draft free area for 1-2 hours or until doubled in bulk.
• Place the dough on a lightly floured surface and knead a few times, divide the dough into two parts or leave as one, cover with a tea towel and let rest* 20 minutes. Form the dough on 1-2 pizza rounds or cookie sheets, top with your favourite toppings and bake in a 425F (220C) oven for 12-15 minutes. Cut and serve. Enjoy!

REUBEN PIZZA

Steps:

• Preheat oven to 400°. Place crust on an ungreased or parchment-lined baking sheet. Spread with salad dressing. Top with corned beef, sauerkraut and cheese. Bake until cheese is melted, 12-15 minutes.

NAKENNA SPECIAL PIZZA

Steps:

• Preheat the oven to 500 degrees F.
• On a floured surface, press out Pizza Dough balls. After dough is pressed out flat, begin stretching by hand to desired size and thickness. Place on baking sheet or preheated pizza stone. Spread San Marzano Crushed Tomato Sauce on the dough, leaving 1/2 inch all the way around free from sauce. Put basil on first (making sure to lay other ingredients over it so basil does not burn in the oven), then prosciutto, onions and cheese. Sprinkle with Italian seasoning. Bake for at least 10 minutes, or until pizza dough edges look browned and mozzarella has some browned spots. (Best results will be achieved by using a pizza stone that is placed in the oven at least 15 minutes before placing dough on it. Pizza can then be built directly on the pizza stone.)
• In a small cup, combine 2 tablespoons of the water and the yeast and stir until the yeast is dissolved. Set aside for about 10 minutes. In a mixer with a dough hook, combine the flour and yeast mixture and mix until incorporated. Add the salt and the remaining water. Mix until dough feels and looks smooth. You may have to add a bit more flour or water to achieve this consistency; do this in very small increments, like 1 teaspoon of either flour or water at a time. Let each incorporate and check for desired consistency. When the dough is smooth, and the bowl is free from dry flour, add the oil. Mix until well incorporated. With slightly oiled hands, remove the dough, divide into 2 balls and wrap in plastic wrap. Let rest in the fridge anywhere from 2 hours to 4 days.
• Put tomatoes in a medium bowl with the salt and basil leaves. With an immersion blender, blend until basil is well incorporated and tomatoes are completely crushed.

RAINBOW PIZZA

Steps:

• Preheat the oven to 400 degrees F.
• Toss the potatoes with 1 tablespoon of the oil, sprinkle with salt and pepper, and then spread out on one half of a baking sheet. Roast for 10 minutes. Meanwhile, toss the broccoli with the remaining 1 tablespoon oil and sprinkle with salt and pepper. Remove the baking sheet from the oven and spread out the broccoli in an even layer on the other half of the baking sheet. Return to the oven and roast until the potatoes are cooked through and the broccoli is just tender, another 5 minutes. Let cool slightly. Reduce the oven temperature to 375 degrees F.
• Slice off the bottom third of the pizza crust to form a dome shape. Then, with a large biscuit cutter or pint glass, cut out the center of the dome, leaving a rainbow arc shape. Transfer the arc to a baking sheet. Cut 5 half-moon shapes from the scrap pieces of crust.
• In a medium bowl, stir together the ricotta, mozzarella and Parmesan, and season with a pinch of salt and pepper. Spread the cheese mixture over the rainbow crust and the half-moons. Starting from the outside edge of the rainbow, fan out the pepperoni slices in a single line. Fan the diced bell pepper in an even line beneath the pepperoni. Then add lines of the squash, roasted broccoli and roasted potatoes.
• Bake the pizza for 5 minutes, then add the half-moons to the bottom of each side of the rainbow to form clouds. Return to the oven and bake until the cheese and crusts are hot, about 10 minutes more. Serve immediately.