• 1 c. warm beer (110 to 120 F)
  • 4 T.. Olive oil
  • 4T. sugar
  • 1 1/2 T. salt
  • 1 pkg. dry Yeast
  • 2 3/4 to 3 1/4 c. all purpose flour
  • 2 T. cornmeal

  • 10 to 12 oz. shredded mozzarella cheese
  • 1 can (6 oz.) tomato paste
  • 1/2 c. of beer
  • 2 tsp. Oregano
  • 1 tsp. Fennel Seed
  • 1/2 tsp. sugar
  • 3/4 to 1 lb. bulk pork or Italian sausage
  • 1/2 c. grated Parmesan cheese

Combine in large bowl: warm beer, 2 T.. olive oil, sugar, salt and 1/2 c. of flour. Beat until smooth, stirring in enough flour until dough is fairly stiff. turn dough out onto lightly floured surface and knead until smooth and elastic (about 5 minutes).

Place dough in a greased bowl turning once to grease top; cover and let rise in warm place until double in bulk (about 1 hour). Punch down the dough for 2 small pizzas; divide in half. Using 2 T.oil, coat a 14-inch round deep pizza pan or use 2 nine-inch cake pans. Sprinkle with cornmeal, pat dough into pan, pinching up a rim around the edge. Cover and let rise in a warm place until double in bulk (about 30 minutes).

For a topping, mix tomato paste, beer, oregano, fennel seed and sugar. Cover pizza dough evenly with mozzarella cheese. Evenly spoon tomato paste mixture, sprinkle with sausage and then top with Parmesan cheese. Bake at 450 for 15 to 20 minutes or until crust is browned and sausage is cooked.