1 tbsp active dry yeast (or 1 small package)
8 ounces beer
14 oz of flour (bread if you have it) – about 2 1/2 cups
1 tsp salt
2 tablespoon olive oil
1 tbsp honey
Stir yeast into the beer to dissolve, let bloom for five minutes. Or don’t, if you’re yeast confident. No matter.
Combine flour and salt.
Stir olive oil, honey, cool water, and yeast mixture together and add to the flour mixture.
Knead with dough hook in stand mixer for 5 minutes or 10-12 minutes by hand.
Place dough in a lightly greased bowl and cover. Allow to rise in a warm, draftless place for 30 minutes.
While the dough is rising, prepare the pizza sauce. Marinara Sauce II.
Take dough out and form gently into a ball.
The dough can be wrapped in plastic wrap and refridgerated for up to 2 days, or frozen for 6 weeks. If freezing, needs to thaw in the fridge before using.
On a lightly floured surface, roll the dough into 1/2 inch thickness. Oil a 10″ cast iron pan or 9″ cake pan with olive oil. Lay dough gently into pan and push dough up sides. If larger than pan, fold over the edges towards the outside, tuck under, and press together firmly so it stays together when heated.
Deep Dish Pizza Filling
1 lb of mozzarella cheese, grated, divided
1 batch of Marinara II
Toppings- i.e. Sausage, pepperoni, peppers, onions, olives, prosciutto, basil, what have you, you know what you like, just be sure everything is cooked before going on the pizza if it needs to be.
1/4 – 1/3 cup Pecorino Romano, Parmesan or Asiago
Grate and lay down 3/4 lb of mozzarella. Put down toppings. Ladle and spread sauce. Sprinkle with remaining 1/4 cup mozzarella and the 1/4-1/3 cup Pecorino or whatever you’re using.
Bake at 475 for 30 minutes. Let rest for 15-20 minutes.