Pub-Style Pizza (ala Barnaby's Family Inn)

from the kitchen of Ross McClellan

Ingredients

• 2 cups (300g) 00 flour
• Semolina flour for rolling
• 1tsp sugar
• 1tsp salt
• 1tsp Redstar active dry yeast
• 3/4cup warm beer (Kona Island Lager)
• 1tbsp olive oil
• Rao's tomato sauce
• Fresh mozzarella or burrata, (shred/rip it yourself - don't buy pre-shredded if possible!)
• Dried oregano
• Other toppings as desired (I like thinly sliced onions and red bell peppers!)

Recipe

1. Several hours before pizza eatin' time, start the dough (I usually start it in the morning if we're having pizza for dinner). Combine the 2c flour, 1tsp sugar, 1tsp salt, and 1tsp yeast in a medium mixing bowl.
2. Add the 3/4c beer and 1tbsp olive oil, and mix all ingredients until a smooth ball of dough starts to form. (If needed, add a bit more flour or beer to get the right consistency - if the dough is too sticky, add a it more flour. If the dough is too dry/clumpy, add more beer.) Pat the dough into a disk, transfer it to a lightly floured surface and firmly knead the dough several more times. Knead it by punching the dough down with your knuckles, folding the dish in half, punching it down again, gathering the edges under themselves and repeating several times until the dough forms a smooth ball.
3. Allow the pizza dough to rest, covered, at room temperature in an oiled bowl until it has doubled in size. (~4hrs or more)
4. Preheat your oven to as hot as it will let you (450&defF;-550&degF;). If using a pizza stone, start preheating the over about 1hr before.
5. Roll out your pizza dough onto a lightly floured surface (I use semolina flour for a bit of texture) and use a rolling pin to stretch the dough out to be thin. Rotate and flip the dough as you roll to try and keep it generally circular.
6. Transfer your rolled dough onto your baking surface.
7. Add sauce and preferred toppings and place it in the oven.
8. Bake until the cheese and crust start to brown (keep an eye on it - in our oven it's about ~10-12min at 450&defF;, ~8min at 550&degF;)
9. Take it out of the oven when it looks ready, and sprinkly heavily with dried oregano. Let sit for 8-10min before slicing and eating!