Burrata, Mango, Arugula Pizza with Hot Chili Oil and Overnight Beer Pizza Crust

Burrata, Mango, Arugula Pizza with Hot Chili Oil and Overnight Beer Pizza Crust

I’m going to give you some advice about general safety and well being. If you ever meet a person who doesn’t like pizza: run. Run fast, and far because this is a person who can not be trusted. It’s the core of our society, like puppies, democracy, and a brand new hoodie. But seriously, is there anything better than wearing a brand new, super-soft, hoodie? While eating pizza? and petting a puppy? With a beer? 

Unfortunately, all I can help you with right now is the pizza part. You’ll have to supply your own hoddies and puppies. Sorry to disappoint. 

This dough is my current favorite. It’s really easy, super simple, and requires very little active time. Although you will need to know 24 hours in advance that you want pizza, but I’m going to tell you now that tomorrow you want pizza. Problem solved. 

It’s also a really agreeable dough. It can sit on your counter for 24 hours, 36 hours, even 48 hours. Just make sure to fold it again if you decide to push pizza-making off a day. Or even put it in the fridge for a few days if life is forcing you to neglect pizza for a while. 

It’s also not super picky about temperature. I heated my beer to be about lukewarm, but not hot. But if you just used room temperature beer, you’d probably be fine. Just no extreme temps here, nothing cold or hot, just in the general vicinity of warm. 

And these toppings are my idea of the perfect pizza, I could eat this every single day. If there is ever a menu item that includes burrata, mango, and chili oil, it’s hard for me to pass it up, no matter what else is included. 

You can make the crust with a pilsner, pale ale, or wheat beer. Nothing too hoppy or dark. But when you eat it, I highly recommend doing so with an IPA. The chili and mango will thank you, this is truth. I was lucky enough to have a Poor Mans Galaxy from 10 Torr,  If you can get your hands on one, I highly recommend it.

I’ve always said that the best beer comes from the convergence of art and science, that engineers and scientists with a creative side always put out the best, most consistent beer and 10 Torr is a perfect example of that. Two badass women and an engineering company came together to give us some amazing beer. 

And then I decide to drink it with pizza. Hopefully, all that art and science will forgive my casual approach to art appreciation, but I also have the idea that this is exactly the sort of activity it was made for. 

Burrata, Mango, Arugula Pizza with Hot Chili Oil and Overnight Beer Pizza Crust

Servings: 2 small pizzas

Ingredients

For the dough:

  • 2 cups (240g) All-Purpose Flour
  • 2 teaspoon sugar
  • 1 teaspoon active dry yeast
  • 1 teaspoons salt
  • 3/4 cup (6oz) lukewarm beer (pilsner, pale ale, wheat beer)

For the topping:

  • ¼ cup red pizza sauce
  • ¼ cup shredded mozzarella
  • 2 tablespoons olive oil
  • 2 mini (2 oz each) balls of burrata
  • 1 red mango diced
  • ½ cup arugula leaves
  • 2 tablespoons hot chili oil

Instructions

  • The night before you plan to make pizza, stir together the flour, yeast, sugar, and salt. Stir in the beer with a fork or your hands until a tight ball forms.
  • Add to an oiled bowl, cover tightly with plastic wrap. Allow to sit at room temperature for 12-18 hours.
  • The next morning (12 to 18 hours later) fold the dough by pulling the sides into the center until a tight ball forms. This should only take about 5 minutes.
  • Cover and allow to rise for another 6 to 12 hours. (if you decide to wait another day to make pizza, just fold again every 12 hours. If it'll be longer, keep in the fridge and fold every 24 hours). 
  • Place a pizza stone or pizza steel in the bottom third of your oven. Preheat your oven to 550°F, allow to heat for one full hour.
  • While your oven heats, cut your dough ball into two balls, form into tight balls on a heavily floured surface, using more flour if the dough is too sticky.
  • Cover and allow to rest for 30-45 minutes while your oven heats (make sure to cover with plastic wrap or a damp towel, you want to prevent a crust from forming on your dough because this will impede the rise).
  • After 30-45 minutes, shape the balls into 8-10 inch crust by pulling and stretching. DO NOT use a roller. Avoid touching the outer inch where the outer crust ring will be, you don’t want to disrupt the air bubbles to allow your outer crust to bubble up.
  • Place on a heavily floured pizza peel, top with sauce and mozzarella. Brush the outer crust ring with olive oil.
  • Transfer to the pizza stone or steel. Bake for 8-10 minutes, remove from oven with a pizza peel. 
  • Top with burrata, mango, arugula and chili oil. Repeat for remaining crust.

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