Pizza Ale

As a continuation of the March pump giveaway mayhem, I've started this recipe thread.

The concept is this:

Chop a freshly cooked pizza into very small bits and add to the mash. Possibly add some tomatoes during the boil. Definitely add Italian seasonings and oregano to the boil (flameout?), "dry-hop" with basil after fermentation.

Can someone help me with a grain bill that could compliment a nicely mashed Pizza Margherita?

2row - special B - maybe some 120l ? possibly some rauch? that just sounds... odd... but hell, rogue has their bacon maple beer.

The crust for the pizza should be made out of the same grain as the grain bill. Husk and all since it's going into the mash anyway, maybe add a little something to the grains from the cooking.

Someone beat ya to it http://www.mammamiapizzabeer.com/main.php
I like having a beer with my pizza but I wouldn't throw a slice into my beer.

Gotta get some biscuit in there for some crust flavoring, and what about pepperonis? Should those go into the boil, (15 mins??) or should they be added to the mash.

What about dry hopping with a small amout of garlic too, just to give it that good, Italian flavor.

Maybe dryhop with the pepperonis?

Dry hop pepperonis and some red pepper. Pizza always needs a little crushed red pepper kick to it.