- 3 cups All Purpose Flour
- 1 ½ tsp. Baking Powder
- 1 ½ tsp. Salt
- 1 ½ tsp. Sugar
- 1 cup Beer (Pilsner, Indian Pale Ale or malty beer)
- 3 tablespoons olive oil
Note: If you are not using beer, use one sachet of brewer’s yeast and 1 cup of warm water (body temperature).DOWNLOAD RECIPE PDF
- Add the flour, baking powder, salt and sugar to a medium-sized mixing bowl. Whisk together with a fork.
- Add the beer of your choice and the olive oil to the flour mixture. Stir with a fork until combined, the dough will leave the sides of the bowl. If the dough is still too wet, slowly add more flour until the desired result.
- Transfer the dough to a floured surface and knead the dough until it becomes a smooth ball. This will only take a few minutes of effort.
- Cover the dough ball with plastic wrap and leave it to rest for at least 10 minutes. (We left the dough to rest overnight.)
- Stretch the dough with your hands making a rectangular shape that should fit your Chef Grill Plate.
- Preheat the oven to 200 degrees C. Add 1 tablespoon of olive oil to the grill plate and add the pizza dough. Poke holes all over with a fork to keep the dough from puffing up. Bake for 3-4 minutes until the bottom of the dough is golden brown and crispy.
- Flip the dough over and add the tomato pesto, toppings and cheese.
- Bake for about 10 minutes until the bottom crust is brown and crispy and the cheese has melted.
- Transfer the pizza to a cutting board and slice.
NOTE: Different beers create different flavour profiles. The lighter the beer, the less likely there will be a noticeable flavour. A bitter beer or beer with a strong flavour (like a pilsner or bitter pale ale) may be more noticeable. A stout may create a strong flavour but will also affect the colour of the pizza base. It’s best to experiment and have fun!