Recommendations · Beer and food

Pizza margherita with Peroni Nastro Azzurro

A thin pizza dough that rises for an hour and a half, topped with tomato, mozzarella and basil and baked as hot as possible. Alongside, a dry Italian pilsner.

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Bottle of Peroni Nastro Azzurro, beer

From the shelf

The bottle

Peroni Nastro Azzurro comes from Peroni in Italy and is a pilsner of 5.1% ABV. The bottle contains 33 centilitres. The beer is straw-yellow and dry, with grain notes, a light hop bitterness and plenty of carbonation.

Peroni Nastro Azzurro

The combination

Why this works together

Tomato that thickens in the oven becomes sweeter and more acidic at the same time. The hop bitterness of a pils sets itself against that sweetness, so that the sauce does not start to taste like jam, and the carbonation clears the fat of the melted mozzarella. The finish is short, so the next slice begins again with a clean mouth.

At the table

The dish

  • Before 4 people
  • Ready in 2 hours
  • Type main course

What you need

  • 500 grams flour
  • 325 millilitres of lukewarm water
  • 7 grams dried yeast
  • 10 grams salt
  • 2 tablespoons olive oil
  • 400 grams canned peeled tomatoes
  • 2 cloves of garlic
  • 400 grams mozzarella
  • 1 bunch of basil
  • salt and freshly ground black pepper

How to make it

  1. Dissolve the yeast in the lukewarm water. Mix the flour with the salt in a large bowl and pour in the water.
  2. Knead the dough for 10 minutes, until smooth and elastic. Cover the bowl and let the dough rise for an hour and a half at room temperature.
  3. Meanwhile, purée the peeled tomatoes with the garlic and a pinch of salt. Do not cook the sauce; it finishes cooking in the oven.
  4. Tear the mozzarella into pieces and let it drain in a sieve, otherwise the base will become wet.
  5. Heat the oven with a baking tray in it to the highest setting, at least 250 degrees, and give it half an hour.
  6. Divide the dough into four balls and stretch each ball by hand into a round of about 28 centimetres, with a thicker rim.
  7. Spread the base thinly with sauce, lay the mozzarella on top and slide the pizza onto the hot tray. Bake it for 8 to 10 minutes, until the edge is mottled brown.
  8. Drizzle olive oil over it, lay the basil leaves on top and grind pepper over it. Slice immediately.

In the glass

Serving

Pour at 5 to 7 degrees into a straight glass. Pour in one go until there is a head of a finger's width; a pilsner that is poured too slowly loses its carbonation in the glass.

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