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Pizza

28 oz can crushed tomatoes
2 oz marsala cooking wine
1 Tbsp each thyme and basil
a pinch of crushed red pepper

Start the sauce on medium heat until it has simmered for about 10
minutes; turn down heat to low and stir periodically. Preheat the
oven to 400F (See below). You may want to scoop liquid off the top
a couple of times.


Crust

12 oz bottle porter beer
1 Tbsp yeast
2 Tbsp sugar
a pinch salt
2 Tbsp olive oil
4 1/4 -4 1/3 cups bread flour

First, warm the beer to a bit above room temp. I stick it in the
microwave for about a minute. Pour beer into a large mixing bowl
and sprinkle the yeast over it, followed by the sugar (this sequence
allows for a shorter and faster rise). Add the other ingredients,
mix and knead, then cover and allow to rise for 45 minutes.


Toppings

8-10 cloves garlic, coarsely chopped and baked
25-30 kalamata olives, pitted and cut in half
a small can of artichoke hearts, chopped
Feta cheese to taste
10-12 oz grated mozzarella cheese

Bake garlic for 25 minutes at 400F.

When the dough is done rising, roll it out on an ungreased double
layer cookie sheet (this in my experience works as well as a pizza
stone.) I try to roll it out to 14" or so. Shape the crust, add
the sauce, then most of the mozzarella, then the ingredients, the
rest of the mozzarella, and bake at 400F for 22-25 minutes. This
in my opinion is a fine gourmet meal worthy of fine wine, or beer
as you prefer :)

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