GLWhiskeyKitchen

Dinner · · By Ashley

Ore Dock Supreme Pizza

The dough is made with Ore Dock IPA instead of water, with parmesan worked right into it.

Jump to recipe
Prep
7 hr 50 min
Cook
20 min
Total
8 hr 10 min
Serves
2 (10-inch) pizzas
Level
Medium
The supreme pizza still in its cast iron skillet, the cheese charred at the edges and loaded with pepperoni, salami, mushrooms and peppers

Where the time goes

8 hr 10 min, mostly waiting

  • Hands-on
  • Hands-off
  1. 01Hands-onMix and knead10 min
  2. 02Hands-offRise on the counter6 hr
  3. 03Hands-onMake the sauce and slice toppings · during the rise15 min
  4. 04Hands-offProof in the skillets1 hr 30 min
  5. 05Hands-onDock and assemble10 min
  6. 06Hands-offBake at 550°F15 min
  7. 07Hands-offRest in the pan5 min

The story

Ore Dock Brewing Company is in Marquette, up in the UP, and their IPA goes into this dough in place of water. The beer and a 6-hour rise on the counter give the crust real flavor, and the parmesan in the dough gives it a savory crunch.

It bakes in two 10-inch cast iron skillets with a good pour of olive oil underneath, so the bottom fries while the top bakes. Push the mozzarella right up against the metal and it melts down the sides into a crisp, lacy cheese edge.

Cheese against the metal. That is where the crispy edges come from.
  • A cut edge of the pizza showing the thick, airy IPA crust under the toppings and the crisp, darkened cheese edge
    That IPA crust, and the cheese fried crisp against the iron.
  • The whole pan pizza turned out onto a wooden board and cut into wedges
    Out of the pan and cut.
  • The pizza on a board with a wedge pulled away to show the deep layers
    Thick, airy and loaded.

Ingredients

Serves 2 (10-inch) pizzas

Tap an ingredient to check it off.

The IPA and parmesan crust

The fresh sauce

The toppings

If you haven't got it

  • Ore Dock Brewing Company India Pale Ale — any IPA you like

Method

Tap a step number to mark it done.

The dough

  1. Mix and knead

    Put the flour, salt, yeast and parmesan in the bowl of a stand mixer fitted with the dough hook. Pour in the IPA and the 8 g of olive oil. Mix on speed 2 for 1 to 2 minutes until combined, then keep kneading on speed 2 for 4 to 5 minutes until smooth and elastic.

  2. The 6-hour rise

    Shape the dough into a tight ball, set it in a lightly oiled bowl, and cover tightly with plastic wrap. Leave it on the counter at room temperature for 6 hours.

  3. Make the sauce

    While the dough rises, stir the tomatoes, garlic, basil, olive oil and salt together in a bowl. Slice all the toppings.

Skillet proof

  1. Divide the dough into two equal balls. Pour 1 to 2 tbsp of olive oil into each of two 10-inch cast iron skillets.

  2. Put a dough ball in each pan, flip it to coat in the oil, and press it down gently. Cover tightly with plastic wrap and leave it to proof undisturbed for 1½ hours.

  3. About 45 minutes into the proof, turn the oven on to 550°F / 290°C so it is blazing hot by the time the dough is ready.

Assemble and bake

  1. Dock

    Uncover the skillets and use your fingertips to press the dough gently into the corners, popping any big air bubbles.

  2. Sauce

    Spread ¾ cup of the sauce on each pizza, right out to the very edges.

  3. Load it up

    Pile on the mozzarella, pushing it right against the metal walls of the pan. Follow with the pepperoni, salami, peppers, onions, garlic, mushrooms and red pepper flakes.

    The cheese touching the pan is what gives you the crispy edges.

  4. Bake

    Bake at 550°F for exactly 15 minutes, until the cheese is bubbling, the edges are charred, and the bottom is fried and crisp.

  5. Finish

    Pull them out and immediately hit the tops with a big handful of grated parmesan. Let them rest in the skillets for 5 minutes to set, then slide them out onto a board and slice.

Things worth knowing

  • The dough is about 69% hydration (275 g of beer to 400 g of flour). That is wet enough for an open, airy crumb and still easy to handle.
  • Use low-moisture mozzarella from a block. Fresh mozzarella releases too much water for a pan pizza.
  • Let the oven heat for the full 45 minutes. A properly hot oven is what fries the bottom crust.

Swaps that work

  • No Ore Dock nearby? Any IPA works, and the hoppier the beer, the more you will taste it in the crust.

Credits and sources

Ingredients · 8 hr 10 min · Serves 2 (10-inch) pizzas

The IPA and parmesan crust

  • 400 g (2½ cups)bread flour
  • 275 g (about 1 cup + 3 tbsp)Ore Dock Brewing Company India Pale Ale
  • 50 g (½ cup)parmesan
  • 4 g (1 tsp)instant or active dry yeast
  • 10 g (2 tsp)kosher salt
  • 8 g (2 tsp)extra-virgin olive oil

The fresh sauce

  • 1 (14 oz) canfire-roasted tomatoes
  • 2 clovesgarlic
  • 1 tbspfresh basil
  • 1 tbspolive oil
  • salt

The toppings

  • 12 ozlow-moisture mozzarella
  • pepperoni and salami
  • green bell pepper and onion
  • fresh garlic
  • mushrooms
  • red pepper flakes
  • parmesan

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