Classic Margherita Beer Pizza

Named for Queen Margherita and echoing Italy’s flag in tomato, mozzarella, and basil, this classic gets a playful twist from lager beer in the dough. The yeasty rise and San Marzano base keep every slice bright and aromatic.

Serves 4 · 25 min prep · 15 min cook

Estimate for one serving

• 420 cal
• 16g protein
• 52g carbs
• 16g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 1/4 tsp active dry yeast
• 1 cup warm lager beer
• 3 cups all-purpose flour
• 3 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp sugar
• 1 cup crushed San Marzano tomatoes
• 8 oz fresh mozzarella
• 1/2 cup fresh basil leaves
• 2 garlic cloves
• 1/2 tsp black pepper
• 2 tbsp cornmeal

Instructions

1. 1Warm the lager beer until it feels just tepid to the touch, then stir in the yeast and sugar until foamy on top after several minutes.
2. 2Combine the flour and salt in a large bowl, make a well, pour in the foamy beer mixture and most of the olive oil, and mix until a shaggy dough forms.
3. 3Knead the dough on a lightly floured surface until smooth and elastic, then place it in an oiled bowl, cover, and let rise in a warm spot until doubled.
4. 4Punch down the risen dough, divide if desired, and stretch or roll into a thin round on a cornmeal-dusted surface or pizza peel.
5. 5Preheat a pizza stone or heavy baking sheet in the oven at high heat until screaming hot.
6. 6Crush the garlic and stir it into the tomatoes with salt, black pepper, and a drizzle of olive oil to make a simple sauce.
7. 7Spread a thin layer of the tomato sauce over the stretched dough, leaving a bare rim, then tear the fresh mozzarella into pieces and scatter evenly.
8. 8Slide the pizza onto the hot stone and bake until the crust is golden and blistered and the cheese is melted and bubbling with light brown spots.
9. 9Remove from the oven, immediately tear fresh basil leaves over the top, finish with a final swirl of olive oil, and let rest briefly before slicing.
10. 10Serve hot alongside chilled glasses of the same lager used in the dough for a classic beer-and-pizza pairing.