1 Large 1-topping Pizza + 1 - 32 Oz. Crowler Recipe

Activate yeast & mix

In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit 5–8 minutes until foamy. In a large bowl or stand mixer, combine flour and salt. When yeast is foamy, add olive oil and pour into flour. Mix until a shaggy dough forms (use dough hook on low for 3–4 minutes or stir with wooden spoon).

Knead & rise

Turn the dough onto a lightly floured surface and knead 5–7 minutes until smooth and elastic (or knead on medium speed 4–5 minutes). Form into a ball, place in an oiled bowl, cover tightly with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 1 to 1¼ hours.

Shape dough

After the first rise, gently deflate the dough and transfer to a lightly floured surface. Shape into a 14" round by pressing and stretching with your hands or use a rolling pin to a roughly 12–14" diameter with a slightly thicker edge (cornicione). Let rest 10 minutes if dough is resistant so gluten relaxes.

Prepare sauce

In a small bowl, combine crushed tomatoes, minced garlic, oregano, basil, olive oil, salt, and pepper. Taste and adjust seasoning. If you prefer a smoother sauce, pulse briefly in a blender or use an immersion blender. No cooking required for this simple pizza sauce.

Prepare topping

If using pepperoni, arrange slices on a plate. Measure the mozzarella and have it ready. All toppings should be at room temperature for even melting.

Preheat oven & prepare peel or pan

Place a pizza stone or heavy baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 45 minutes to ensure the stone/pan is extremely hot. If using a baking sheet, preheat it upside-down for an even surface. Dust a pizza peel or an inverted baking sheet with cornmeal or semolina.

Assemble pizza

Transfer the shaped dough to the dusted peel. Brush the outer 1/2" crust lightly with 1/2 tbsp olive oil. Spread about 3/4 cup of the sauce evenly over the dough, leaving the outer rim bare. Sprinkle 2 cups shredded mozzarella evenly over the sauce. Arrange about 30 slices of pepperoni on top, spacing evenly.

Bake

Quickly slide the pizza from the peel onto the preheated stone or baking sheet. Bake for 8–12 minutes, rotating halfway if needed, until the crust is golden-brown and cheese is bubbling and beginning to brown in spots. Baking time depends on oven and stone temperature.

Rest & slice

Remove pizza from the oven and transfer to a cutting board. Let rest 2–3 minutes to let cheese set slightly. Slice into 8 slices and serve hot.

Chill & fill crowler

Ensure crowler can and sealer are clean and chilled. Pour 32 oz of cold craft beer or iced tea into the crowler can, leaving no headspace if possible. Use a crowler sealer according to manufacturer instructions to seal the can immediately (this keeps beer fresh and carbonated or iced tea sealed). Label with date and place upright in cooler or fridge until serving.