Because pizza always pairs wonderfully with a cold beer, choosing the right style can elevate your dining experience—depending on your toppings. For instance, a Margherita pizza complements a crisp Pale Ale, while a smoky barbecue pizza works well with a Rauchbier. A tuna pizza, on the other hand, finds a fruity balance with the Pineapple Express IPA from Tiny Rebel. The pairing possibilities are endless, and while some recipes match better with specific beer styles, the most important thing is to follow your palate and enjoy the moment.
At PerfectDraft, we like to do things differently. So instead of suggesting traditional food pairings, we're offering you something unique: a beer-based pizza dough recipe.
- 25 cl of Leffe Brune
- 10 cl lukewarm water (preferably)
- 1 g dry yeast
- 1 tbsp sugar
- 700 g flour
- 1 tsp salt
- 3 cl olive oil
Preparation:
Start by pouring the lukewarm water into a large bowl. Add the dry yeast and let it sit for about 5 minutes to activate.
Next, mix in the beer, olive oil, sugar, flour, and salt. Stir until the dough starts to come together, then knead it for a few minutes until smooth.
Cover the bowl with cling film or a clean tea towel and let the dough rise at room temperature for approximately 5 hours. Once the dough has doubled in size, it’s ready to use.
Depending on the desired pizza size, divide the dough into equal portions and shape into balls. Roll them out on a floured surface to form your bases.
Transfer each base onto a baking tray, add your favourite toppings, and bake at 200°C until golden and crisp.
Enjoy!
ALCOHOL ABUSE IS DANGEROUS TO YOUR HEALTH, CONSUME IN MODERATION.
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