1
Warm the beer to 80-90°F, add the yeast and stir to dissolve. Add olive oil and whisk to combine.
2
In a separate bowl, combine flour, salt, and sugar.
3
Pour the wet ingredients into the dry ingredients and stir until the dough comes together and absorbs the liquid.
4
Once the dough becomes shaggy and hard to stir, wet your hands and knead the dough in the bowl until it forms a cohesive ball.
5
Transfer the dough to a floured surface and knead for about 2 minutes until smooth and elastic. It should stretch without tearing easily.
6
Place the dough in a bowl, cover it, and let it rise for 20-30 minutes while preparing the toppings.
7
Make the pizza sauce: In a bowl, combine tomato paste, water, sugar, salt, black pepper, basil, oregano, onion powder, garlic powder, and olive oil. Whisk until combined.
8
Make the sausage: In a bowl, combine ground pork with salt, black pepper, fennel seed, chili flakes, minced garlic, and red wine vinegar. Mix with your hands until evenly combined.
9
Spread the sausage mixture onto a baking sheet and bake at 350°F for 12-15 minutes until almost cooked through and lightly browned. Cool slightly, then crumble by hand.
10
Preheat your oven to 550°F (or the hottest setting) with a pizza steel or stone inside.
11
Liberally oil a half-sheet pan with about 3 tablespoons of olive oil, spreading it up the sides and into the corners.
12
Place the risen dough on a floured surface and roll it out to a rectangle about 80% the size of the sheet pan, about 1/8 inch thick.
13
Carefully lay the dough into the oiled pan and tuck it into the sides and corners.
14
Pop any bubbles that appear with a fork, then dock the pizza bottom 40-50 times to prevent large bubbles.
15
Layer 10-12 slices of full-fat aged mozzarella cheese, then layer 10-12 slices of provolone cheese.
16
Spoon the sauce onto the pizza in two wide strips about 4 inches wide, leaving some sections cheesier and others saucier.
17
Sprinkle the crumbled sausage generously across the top.
18
Finish with a generous layer of grated Parmesan cheese.
19
Bake for 13-15 minutes until the crust is golden and crisp.
20
Remove from the oven and slide onto a wire rack to rest for a few minutes before serving.
PrimedTableBETA
