Ingredients
For the dough
500 gr Pizza Flour
300 ml beer (lager or pilsner)
20 ml extra virgin olive oil
10 gr dry yeast
10 gr sugar
10 gr salt
For the sauce
1 can of artichokes
200 gr pesto (better always to make your own)
For the toppings
Pecorino Romano
Mozzarella
3 - 4 potatoes (boiled and peeled)
Thyme
Extra virgin olive oil
Atlantic sea salt
Tools
Small pot
Baking steel
Bowl
Scale
Immersion blender
Bench knife
Parchment paper
Rolling pin
Microplane
Pizza cutter
Directions
Step 1
Starting with boiling the potatoes- Simply boil the potatoes until soft. Don't over-boil them as we still want some chunks of potatoes on the pizza.
3 - 4 potatoes (boiled and peeled)
Step 2
Starting with the dough- Place a pizza stone or a baking steel in the oven on the top rack, and preheat the oven to the maximum temperature.
Step 3
Pour the beer into a small pot and heat up to 96F or 36C.
300 ml beer (lager or pilsner)
Step 4
In a bowl add the flour, salt, sugar, yeast, and olive oil. Give it a quick stir and add the warm-ish beer all at once.
500 gr Pizza Flour
10 gr salt
10 gr sugar
10 gr dry yeast
20 ml extra virgin olive oil
Step 5
Knead until you get a cohesive dough, then keep kneading on a working surface until you get a smooth and elastic dough.
Step 6
Round the dough into a tight ball and coat with a thin layer of olive oil. Place in a bowl, cover with a towel and let it rest as you prepare the toppings and preheat the oven.
Step 7
For the sauce- Using an immersion blender, blend a can of artichokes with pesto. The ratio between the artichokes and the pesto is up to you, I used 50/50.
1 can of artichokes
200 gr pesto (better always to make your own)
Step 8
Building the pizza- Divide the dough into two equal pieces, and round each one into a ball. Let it rest for 10-15 minutes.
Step 9
Then, place the dough on a well-oiled parchment paper and cover the top with olive oil as well.
Step 10
Flatten the dough with your fingers, then place another parchment paper on top of the pizza and roll it as thin as you can. It's much easier to roll the dough in between two parchment papers, so the dough doesn't stick to the rolling pin.
Step 11
Add the sauce on top of the pizza and spread it all over, covering the edges as well. Compared to other pizza styles, here we don't try to achieve a puffy crust. It's not a Neapolitan pizza.
Step 12
Grate Pecorino Romano cheese and add Mozzarella on top. Break potatoes into chunks and add to the pizza.
Pecorino Romano
Mozzarella
3 - 4 potatoes (boiled and peeled)
Step 13
Season with sea salt, thyme and drizzle olive oil on top.
Atlantic sea salt
Thyme
Extra virgin olive oil
Step 14
Using a pizza peel, slide the pizza directly on the pizza stone. Remember- because we oiled the parchment paper before, we will bake the pizza on the baking sheet, on the baking stone.
Step 15
Bake for 6-8 min, depending how dark you like your pizza.
Step 16
Crack open a beer and enjoy the pizza with your lovers!
Step 17
YASSS!
