Last Minute Pizza

Ingredients

Dough

• 1 ⅓ cup Bread flour
• ½ cup Semolina flour
• 2 tsp Rapid yeast
• 2 tsp Sugar
• Warm water (115° F) ½ c + 2 tablespoons approx 5 oz
• ¼ cup Beer (mild lager)
• 2 tsp White vinegar
• 1 ½ tsp Extra virgin olive oil

Sauce

• 1 tbsp Extra virgin olive oil
• 1 tsp Salt
• 1 tsp Dried Oregano
• ½ tsp Sugar
• ¼ tsp Black Pepper
• ⅛ tsp Crushed red pepper

Dough

• 1 ½ tsp Extra virgin olive oil

Sauce

• 3 Sardines
• 1 tbsp Extra virgin olive oil
• 1 tsp Salt
• 1 tsp Dried Oregano
• ½ tsp Sugar
• ¼ tsp Black Pepper
• ⅛ tsp Crushed red pepper
• ⅛ tsp Crushed red pepper
• ⅛ tsp Crushed red pepper

Directions

Dough

1. Combine 1 ⅓ cup Bread flour, ½ cup Semolina flour, 2 tsp Rapid yeast, and 2 tsp Sugar in a food processor to mix.
2. In a running food processor, add Warm water (115° F) ½ c + 2 tablespoons approx 5 oz, ¼ cup Beer (mild lager), 2 tsp White vinegar, and 1 ½ tsp Extra virgin olive oil.
3. Let sit for 10 minutes.
4. Add in the salt and process for 10 seconds.
5. Shape and divide into two equal portions. Place each piece on a lightly oiled parchment paper and roll out.
6. Add a second piece of parchment on top and roll out further until it’s approximately 11.5 inches in diameter.
7. Let rise for 30 minutes, and start making the sauce.
8. When ready to make pizza remove the top parchment and lightly dust the top of the dough, brush to make sure every part is covered so it won’t stick to the peel. Flip dough onto the peel and pull off top layer.

Dough

1. When ready to make pizza remove the top parchment and lightly dust the top of the dough, brush to make sure every part is covered so it won’t stick to the peel. Flip dough onto the peel and pull off top layer.