Frank's Recipes! Beer Drinker's Deep Pan Pizza

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Beer Drinker's Deep Pan Pizza

Yield: 4 servings

1 c beer
4 teaspoon Olive or salad oil
1 teaspoon Sugar
1 1/2 teaspoon Salt
1 pk Dry yeast
2 3/4 c Flour
2 teaspoon Cornmeal

Topping
10 oz Mozzarella cheese; shredded
6 oz Tomato paste
1/2 c beer
2 teaspoon Oregano
1 teaspoon Fennel seed; optional
1/2 teaspoon Sugar
12 oz Bulk pork or italian sausage, broken up
1/2 c Parmesan cheese; grated

For Crust:
Warm 1 cup of Great Western Beer. Combine in a large bowl with 2 teaspoon oil, sugar, salt, and yeast. Add 1 1/2 cups flour, beat until smooth. Stir in enough additional flour to make a fairly stiff dough. Turn dough onto a lightly floured surface. Knead until smooth and elastic (about 5 min). Place dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until double in bulk. (about 1 hour) Punch dough down. (For 2 pizzas, divide in half) Using 2 tablespoons oil, coat a 14 inch round deep pizza pan (Or use two 9 inch round cake pans). Sprinkle with cornmeal. Pat dough into pan, pinching up a rim around the edge. Cover and let rise in a warm place until double in bulk. (about 30 min)

NOTE:
Rising time for crust can be halved by using a fast rising yeast such as Fermipan.

For Topping:
Mix tomato paste, beer, oregano, fennel seed and sugar. Cover pizza dough evenly with mozzarella cheese; evenly spoon on tomato paste mixture. Sprinkle with sausage, then top with parmesan cheese, Bake at 450 degrees F. 15 - 20 minutes or until crust is browned and sausage is cooked.

Makes one large or two small pizzas 4 servings

NOTE:
Alternate toppings could be mushrooms, anchovies, ripe olives or pepperoni.