Beer-Dough Grandma Pizza in 1 Hour: Classic Sausage and a Spinach-Bacon Variation You Need to Try
Brian Lagerstrom walks through a fast, no-mixer grandma pie using beer-based dough that comes together in 20 minutes. He covers two builds: a classic with homemade Italian sausage, mozzarella, provolone, and tomato paste sauce, plus a unique spinach, bacon, and garlic variation finished with a lemon-olive oil drizzle. Perfect for weeknight pizza cravings without the fuss.
11:50
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🧾 Ingredients
- 1210g beer (warmed to 80-90°F)
- 27g instant yeast
- 315g olive oil
- 4350g all-purpose flour
- 55g salt
- 68g sugar
- 7150-170g tomato paste
- 8150g water
- 910g sugar (for sauce)
- 102g salt (for sauce)
- 111g black pepper (for sauce)
- 12dried basil
- 13dried oregano
- 141g onion powder
- 151g garlic powder
- 1610g olive oil (for sauce)
- 17450g ground pork (80/20)
- 187g salt (for sausage)
- 192g black pepper (for sausage)
- 202g ground fennel seed
- 213-5g chili flakes
- 2210g minced garlic
- 235g red wine vinegar
- 2410-12 slices full-fat aged mozzarella
- 2510-12 slices provolone cheese
- 26grated Parmesan cheese
- 27olive oil (for sheet pan)
- 288 oz baby spinach
- 2920-25 garlic slices (soaked in olive oil)
- 3030-40 pieces thick-cut bacon (partially rendered)
- 31lemon juice
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