1 ⅓ cups (330 g) flour
½ cup (125 ml) mealie meal or semolina
10 g packet of instant yeast
2 t (10 ml) sugar
¾ cup (180 ml) warm water
¼ cup (60 ml) beer
2 t (10 ml) cider vinegar
1 T (15 ml) olive oil
2 t (10 ml) Ina Paarman’s Garlic & Herb Seasoning
Place the flour, mealie meal, yeast and sugar into a food processor. Pulse a few times to mix.
With processor running slowly add warm water, beer, vinegar and olive oil.
Mix only until no dry flour remains. Do not overmix.
Rest the dough in the processor for 10 minutes. This is important.
Add the Garlic & Herb Seasoning and process briefly, only until the dough forms a ball that cleans the sides of the bowl.
Transfer dough to a lightly floured surface and knead until smooth.
Divide dough into two balls and roll them out ± 24 cm in diameter. Transfer dough on to a sheet of baking paper. Leave to rest and rise for ± 20 minutes.
Adjust oven rack to the middle position.
Place a solid oven tray in the oven and preheat the oven to 220°C.
When the dough has risen slide the dough (still on the sheet of baking paper) directly onto the pre-heated oven tray. Turn the oven down to 190°C.
Bake for 10 minutes. Remove from the oven.
Spread about 2 – 3 T (30 – 45 ml) of the Pesto over each pizza and sprinkle with cheese. Put the pizza back in the oven and bake until crust is brown and cheese is bubbly.
Getting that ‘slow rise’ fermented flavour
To create complex flavour, we add beer, which already contains flavour compounds created by yeast
fermentation. We have also added vinegar, which provides the acetic acid that yeast produces during an overnight rise.