- Beer Style: American Lagers
- Brewery: Stone Brewing Co.
What the fuck? I believe this is an adequate statement to start a recipe after months of silence. It seems a lot is happening in California that made craft beer take a back seat. Marxists, fascists, and fires are but a few reasons, but the most important reason of all is that bakers are struggling to find work out there in the world.
Congratulations to the bakeries who have survived the great Covid collapse. Now all you have to do is make the same amount of money with half the capacity and half the foot traffic. It’s not like the American economy allowed any type of wiggle room for these style of businesses. The response should be, “well the company should have saved,” but the margins that food services works with is insane.
Running a service industry business in the United States is like a humming bird. A humming bird burns thousands of calories to maintain all that energy of flying so it constantly eats. That’s what the food industry feels like here. And any profits that earned aren’t usually reinvested back into their business, but rather into the pockets of the owners (and rightfully so).
These complaints aren’t suggesting that this should be used an as excuse to ignore science. Rather, it is simply an observation of the current state of, at least, what I can see in southern California. Not that it matters to me. My steak in this game is that I write less articles because the industry isn’t moving forward, which isn’t so bad considering that this ends in financial ruin for some folks.
But enough these negative thoughts of the past. Let’s make some fucking pizza!
Simplicity of a Lager
Hot as balls is a great description of the current weather in LA. Along with the fires, we hit some hot climates this year. With hot climates, you need a lager in your life. Cool and refreshing will beat hoppy any day of the summer. The obvious choice for this recipe was Stone Buenaveza Salt and Lime Lager. Not because the flavor profile matches the herbs and spices used in my tomato sauce. Hell no! This was simply the best lager available at the closest liquor to my house. Because when it is over 100º F, you really don’t want to be walking too far. Sometimes a recipe is simply a matter of circumstance.
This recipe focuses on the bread as I am not comfortable giving out my marinara sauce recipe that usually use. Perhaps one day, but for now I leave you to fend for yourself.
If you can make a beer bread, you can make this pizza dough. Give it a try !
1 3/4 to 2 1/4 cups all purpose flour
1/4 ounce of active dry yeast
1 1/2 tsp. sugar
3/4 tsp. salt
1/3 cup very warm tap water
1/3 cup warm Stone Buenavesa Lager
3 tbsp olive oil
Sauce of Choice
Toppings of choice
- In a medium bowl, add instant yeast to warm water and beer. Mix until it fully dissolves, about 5 minutes.
- Add flour little by little, mixing until dough starts to stick to the edges. On a table, sift out some flour. Slowly start kneading the dough while adding more flour. Do this until dough stops sticking to your hands. Continue kneading for 10 minutes. Lightly oil a medium bowl. Place the dough in the bowl, cover with a towel, and set aside for at least 90 minutes.
- Knead the dough again and form into a ball. Cover with a towel and let rise for an additional hour.
- Take the dough and flatten it with a rolling pin. Give it some flips if you like. Get a cast iron pan and place your dough inside. Now you are ready for your sauce (make sure it is cold) and toppings. Add them on top.
- Insert your pizza into a pre-heated oven at 425°F for 15-18 minutes. Brush the pizza occasionally with olive oil. Eat while still scolding hot!