Serves: 8

For the dough:
1 teaspoon active dry yeast
1/3 cup warm water
1 2/3 cups all-purpose flour, sifted
tablespoons pale plisen beer
1/2 teaspoon salt
1/2 tablespoon olive oil

For the toppings:
1/3 cup store-bought pizza sauce
2 cups grated Mozzarella cheese
1/4 cup Parmesan cheese
1/2 cup fresh basil leaves
extra virgin olive oil, for drizzling

Method:
In a small bowl, combine yeast and warm water and allcw to rest until foamy. Set aside.

Place sifted flour in a large boM and create a well. Pour the yeast mbture in the center of the flour. Mix Well. Pour in beer and stir. Add salt and olive oil. Knead mixture until it forms a dough.

Turn out dough onto a floured surface and knead until smooth and elastic, adding a little flour from time to time to keep the dough from getting sticky. Place dough in an oiled bowl.

Caver wTh plasc wrap and let  nse for 45 to 60 minutes or untll double in bulk. Punch dough in the middle and let it stand covered for another 30 minutes,

Preheat oven to 400°F (200°C).

Flatten dough into a 6-inch round disc. With a rolling pin, roll out thinly to make a 12-inch pizza crust. place rolled pizza crust on a pizza tray.

Brush top of crust generously with pizza sauce. Spnnkle Mozzarella cheese and Parmesan cheese. Bake for 8 to 10 minutes or until cheese becomes bubbly.

Remove pizza from oven and top with fresh basil leaves. Bring back to oven for another 2 minutes or until basil is wdted.

Remove from oven and drizzle with virgin olivo oil. Slice into 8 pieces. Serve hot.

Pizza a la Pie Recipe