Guinness Recipe

Activate yeast and mix dough

In a small bowl, combine warm water (about 105–115°F / 40–46°C), granulated sugar, and active dry yeast. Stir lightly and let sit 5–8 minutes until foamy. In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms, then knead by hand 8–10 minutes or with the mixer 5–7 minutes until smooth and elastic.

First rise

Lightly oil a bowl, place the dough inside, turning once to coat with oil. Cover with plastic wrap or a damp towel and let rise in a warm spot for 1 to 1¼ hours, or until doubled in size.

Shape crust

Punch down the dough and turn it onto a lightly floured surface. For a 12–14 inch pizza, shape the dough into a 10–12 inch disc, then stretch or roll to desired thickness leaving a slightly thicker rim. Transfer to a parchment-lined pizza peel or baking sheet dusted with semolina or cornmeal. Brush the rim lightly with 1 tablespoon olive oil.

Make Guinness reduction

Pour 1 cup Guinness into a small saucepan over medium heat. Add brown sugar and balsamic vinegar. Bring to a simmer and reduce gently until the volume is reduced by half and the mixture coats the back of a spoon (about 12–15 minutes). Stir occasionally and watch closely to avoid burning. Remove from heat and whisk in 1 tablespoon butter until glossy. Let cool slightly.

Prepare sauce base

In a small skillet over medium-low heat, warm 1 teaspoon minced garlic in 1 teaspoon butter for about 30 seconds until fragrant (do not brown). Add 2 tablespoons tomato paste and 2 tablespoons water; cook 1–2 minutes, stirring. Stir in the cooled Guinness reduction, 1 teaspoon salt, and 1/2 teaspoon black pepper. Taste and adjust seasoning. The final sauce should be thick but spreadable — if too thin, simmer another 1–2 minutes. Set aside to cool to room temperature.

Preheat oven

Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. If using a conventional oven without a stone, preheat to 475°F (245°C).

Assemble pizza

Spread an even layer (about 1/2 cup) of the Guinness-tomato sauce over the stretched dough, leaving a 1/2–3/4 inch rim. Sprinkle 2 cups shredded mozzarella evenly, then 1 cup shredded sharp cheddar. Distribute 1 cup caramelized onions and crumbled bacon slices across the cheese. If using, add the optional roasted garlic in small dollops. Sprinkle fresh thyme leaves over the toppings.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake for 8–12 minutes (depending on oven and thickness) until crust is golden and cheese is bubbling and starting to brown in spots. Rotate once halfway through baking for even color.

Remove pizza from oven and transfer to a cutting board. Let rest 2 minutes. If using, scatter 1 cup fresh arugula over the hot pizza. Sprinkle 1/2 teaspoon flaky sea salt and 1/4 teaspoon freshly ground black pepper, and drizzle about 1 teaspoon extra-virgin olive oil. Slice and serve immediately.