Atlanta BBQ Pizza
Food and Drink

Courtesy of Mark Bello,

Atlanta BBQ Pizza

"The rich, sweet and savory flavors in this pizza match perfectly with the complex flavors in Boston Lager. Boston Lager’s upfront malt flavors of caramel and toffee complement the sweetness of the Vidalia onion, mozzarella, pulled pork and barbecue sauce. "

Prep time: 20 minutes Bake time 10 to 15 minutes


1 risen ball of Samuel Adams® Boston Lager Infused Dough, approximately 16 ounces

1/4 cup your favorite barbecue sauce

1/4 cup your favorite pizza sauce

1 cup loosely packed shredded whole milk mozzarella

1/2 cup diced onion (preferably Vidalia)

1 cup seasoned/cooked pulled pork

2 tablespoons grated cheese (Parmesan or Romano)

Extra virgin olive oil, plus more for cookie sheet, pizza pan, or screen


Samuel Adams® Boston Lager Infused Dough

3 1/2 cups unbleached all-purpose flour, plus more for dusting

1 4-ounce packet instant yeast, aka highly active or bread machine yeast

1 tablespoon fine granulated salt

1 tablespoon extra-virgin olive oil, plus more for greasing rising container, oiling cookie sheet or pizza pan.

1 12-ounce bottle of Samuel Adams® Boston Lager, warmed


*Makes:  2 balls of pizza dough.

*Rise time: Between 1 to 2 hours


For the Pizza Dough:

Warm the beer to 120°F to 130°F (warming the beer properly means your yeast will activate properly). Warm the bottle in a bowl of very warm (not boiling water) or by running it under hot water from the tap. A thermometer ensures success—if you don’t have one handy, the beer should feel very warm (not too hot) to the touch.

In a 5-quart or larger bowl, combine flour, yeast, salt and oil. Add beer to flour mixture, and stir with a fork (not stirring with your hands just yet—it’s too sticky at first) until the dough is lumpy. Then, go in with your hands. The dough will now still be a little sticky, so gradually add flour as you knead (to knead, press down, push, fold, repeat) to the point that the finished dough should be just slightly tacky and elastic. To tell when the dough is done, periodically poke it, and when the dough gently springs back after you poke it, it is done. Don’t worry if it is not perfectly smooth—don’t over-knead it!

The finished dough will weigh right around 2 pounds. Break into two equal pieces—use a scale or eyeball it. Ball each piece up and place each in a separate airtight container lightly greased with olive oil. Each container needs to be at least a quart in size to allow for each dough ball to double in size. Set dough aside to rise in a warm location, (70°F to 80°F). After dough has expanded up to double in size (about 1 to 2 hours), gently remove from the container and stretch to fit on a lightly greased cookie sheet, pizza pan or pizza screen, either 12” or 14”, depending on the desired thickness. 


For the Pizza:

Preheat oven to 500°F. Mix barbecue and pizza sauce and set aside. Stretch dough to desired diameter (12″ thicker, 14″ thinner), and lay on a lightly oiled cookie sheet, pizza pan or screen. Swirl on sauce mixture to about 1/2″ from the border of crust. 

In This Order: evenly distribute mozzarella cheese, then onion, then pulled pork, all to about 1/2” from the border of crust. Then Evenly sprinkle on the grated cheese to the very border of the crust. 

Bake for 10 to 15 minutes until your toppings are bubbling and the crust is golden brown. Remove from the oven and let it rest for a few minutes. Cut, serve and enjoy.