Description
This Pizza Margherita Napoletana is made with flour, beer, yeast, marinara sauce, fresh mozzarella, cherry tomatoes, and basil.
Ingredients
Scale
Dough (for 2 pizzas)
- 1 12 oz beer
- 3 cups of all purpose flour
- 2 teaspoons of instant yeast
- 2 teaspoons of kosher salt
- 1 tablespoon of olive oil
Marinara
- 1 (28 oz) cans of whole plum tomatoes (San Marzano peeled tomatoes are recommended)
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 1 tablespoon of red chili flakes (or less if you prefer less spicy)
- 4 basil leaves
- 4 cloves of garlic, smashed
- 2 tablespoons of olive oil
Pizza
- Fresh Mozzarella
- 1 cup of cherry tomatoes
- 6 basil leaves
- Salt
Instructions
- For the dough, add ingredients in a bowl and with a wooden spoon, stir until combined. Use cling wrap to wrap the bowl and let the dough rise for 2 hours.
- (Skip this part if you bought marinara sauce) Blend the whole plum tomatoes into a puree with a blender or a food processor. You could buy tomato puree but I feel it tastes better this way! With a deep pan, turn the heat on medium high. Once the pan is hot, throw in the olive oil and garlic for 3 minutes. Pour in the tomato puree, salt, pepper, and red pepper flakes and let it sit for 30 minutes, stirring occasionally. Add the basil and stir. This is your marinara sauce!
- Preheat the oven to 450 F. When the dough is ready, cut in half and cling wrap one half to keep for another time. Add flour on the counter and flatten the other dough out with a roller. Make sure to put flour on your hands and on the roller to keep the dough from sticking! Spray a baking sheet with non stick spray. Add the pizza on it.
- With a spoon, add the marinara on the pizza. Slice the mozzarella and add about 5 slices or more if needed. Cut the cherry tomatoes in half and add as well. Put in the oven for about 10-15 minutes. Feel free to broil for 1-2 minutes extra if you want it to be more brown.
- After the pizza is done, add about 6 pieces of basil on it. The heat of the pizza will soften the basil leaves. Feel free to drizzle on olive oil and salt on it as well.
Notes
- Make sure to flour your hands and the roller or the dough will stick!
- After the pizza is done, with a cooking brush, you can brush olive oil onto the crust for a delicious taste.
- Prep Time: 2 Hours
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 159.7
- Sugar: 0.2 g
- Sodium: 362.2 mg
- Fat: 6.6 g
- Saturated Fat: 3.1 g
- Carbohydrates: 17.8 g
- Fiber: 2.0 g
- Protein: 8.3 g
- Cholesterol: 17.9 mg
