Market Pub House Debuts Pizza Crust Made with Budweiser

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Tomato basil pizza at Market Pub House. | Nancy Stiles
  • Tomato basil pizza at Market Pub House. | Nancy Stiles

John Racanelli already owns a pizza joint -- Racanelli's. So how could he make the pizza at his other restaurant, Market Pub House (12 South Euclid Avenue; 314-367-7866), stand out? Simple: add Budweiser.

See also: Racanelli's Pizza to Open in the Loop

The "Carnivorne." | Nancy Stiles
  • The "Carnivorne." | Nancy Stiles

"I was looking for something new and innovative to blend with the kind of place that we have at the Market Pub -- we have 32 tap beers," Racanelli tells us. "So I started experimenting." Racanelli came up with the recipe himself, which replaces the water in his pizza crust recipe with beer, specifically, Budweiser.

It's also a whole-wheat crust. Paired with the Budweiser, it's a light, airy thin crust, albeit one that's utterly unlike the traditional St. Louis-style thin crust. Racanelli also uses a mixture of whole-wheat flour and high-gluten flour, which gives it a more sourdough-like taste.

The Budweiser-crust pizzas at Market Pub House are also made with 100 percent fresh mozzarella and fresh tomatoes. Luckily, it's not a limited edition special: You can get the ten-inch pizzas any time for $12.95. Choose from classics like tomato basil and barbecue chicken or more unique pies like the hummus pizza, made with fresh hummus, olive oil, paprika, broccoli, roasted red peppers, cheddar and mozzarella.

"The response has been 100 percent positive. Everyone that eats the pizza and tries it -- they love it. We haven't had [any] negative feedback," Racanelli says. "They just speak for themselves."

Gut Check is always hungry for tips and feedback. E-mail the author at Nancy.Stiles@RiverfrontTimes.com.

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