Boddingtons Pub Ale Recipe

Activate yeast

In a small bowl, combine warm water (105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit for 5–8 minutes until foamy.

In a large mixing bowl (or stand mixer bowl), combine flour and salt. Make a well in the center.

When the yeast is foamy, add it to the flour along with 2 tablespoons olive oil. Mix until a shaggy dough forms. If using a stand mixer, use the dough hook on low for about 4–5 minutes until smooth and elastic. By hand, turn onto a lightly floured surface and knead for 8–10 minutes.

Form dough into a ball, coat lightly with oil, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for 60–90 minutes or until doubled in size.

Punch down dough and divide if making two smaller pizzas. Let rest 10 minutes before shaping.

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant (do not brown).

Pour in the 1/2 cup Boddingtons Pub Ale and bring to a gentle simmer for 2 minutes to cook off some alcohol and concentrate flavor.

Stir in crushed tomatoes and tomato paste. Add dried oregano, dried basil, brown sugar, salt, and black pepper. Reduce heat to low and simmer, stirring occasionally, for 12–15 minutes until slightly thickened.

Taste and adjust seasoning. If sauce is too acidic, add a touch more brown sugar. Remove from heat and let cool slightly before spreading on dough.

Preheat oven to 500°F (260°C) at least 30 minutes before baking. If you have a pizza stone, place it in the oven to preheat; otherwise use a pizza pan or baking sheet lightly dusted with cornmeal or flour.

On a lightly floured surface, stretch or roll the rested dough into a 12–14 inch round (for a single large pizza) or divide for two 10-inch pizzas. Transfer to a pizza peel or prepared baking sheet.

Spread a thin, even layer of the cooled Pub Ale sauce over the dough, leaving a 1/2 inch rim for the crust.

Evenly sprinkle 1 1/2 cups shredded mozzarella over the sauce, then distribute the caramelized onions, cooked crumbled sausage, and sliced mushrooms (if using). Top with remaining mozzarella and the shredded sharp cheddar for a bit of bite and color.

Drizzle the 1 teaspoon olive oil lightly over the exposed crust and edges; this encourages browning.

Bake on the preheated stone or pan for 8–12 minutes, rotating once halfway through, until crust is golden and cheese is bubbly and starting to brown.

Remove pizza from oven. Sprinkle chopped fresh parsley and flaky sea salt over the top. Let rest 3–5 minutes to set before slicing.