Beer in the Dough: How Pasquale Jones and BERO Are Reimagining Pizza

Why Pasquale Jones Has a Cult Following

Ryan’s culinary journey started young. With a father in fast food marketing, Hardy toured restaurant builds by age nine and knew immediately he wanted to be a chef. “I’ve never had a job outside of a kitchen,” he says. From washing dishes at 14 to tossing pizzas at 18, the kitchen became home.

 Ryan built his first restaurant in NYC, Charlie Bird, with flavor and community in mind. But after service, he and his team wanted one thing: “a place to eat great pizza and drink great wine — late at night.” That search led to Pasquale Jones, where fire and dough take center stage.

Since opening in 2016, Pasquale Jones has earned a loyal following for its wood-fired pizzas, handmade pastas, and deep wine list. It’s part of the Delicious Hospitality Group, and sits tucked into a quiet corner of Mulberry Street.

The vibe is casual yet refined. The ingredients are simple, seasonal, and executed with extreme care. The clam pizza is legendary. The oven burns hot. And the team’s commitment to flavor is what keeps people coming back.

Then Comes BERO: A Game-Changer in a Can

The latest chapter in their pizza story comes from an unexpected source: BERO, a premium non-alcoholic beer. Founded by Tom Holland, BERO was designed to support better living without sacrificing flavor.

“With BERO,” Holland says, “there was so much opportunity—not just to create a fantastic beer, but to make a product that makes it simpler to live your best life.”

BERO’s range includes:

Noon Wheat – used in the pizza dough
Kingston Golden Pils
Edge Hill Hazy IPA

It’s brewed to be complex, layered, and food-friendly — perfect for a culinary test like pizza dough.

Beer in Pizza Dough? Yes — and It Works!

The idea to use BERO in the dough came from Hardy and Barnett. The natural sugars and carbonation in the beer help the yeast bloom and give the dough a soft rise and nuanced flavor.

Here’s their 3-day process:

1. Bloom yeast in BERO Noon Wheat
2. Add water, flour, olive oil, and salt
3. Mix in more BERO for flavor depth
4. Cold ferment the dough for 72 hours

“Pizza is bread with toppings,” Hardy says. “The dough is everything.”

From Dough to Fire: The Final Pie

Once the dough is ready, Souleymane steps in to shape and bake a fresh pizza in the roaring wood-fired oven.

The BERO specialty pizza includes:

Sweet onion cream (onions cooked in BERO and butter)
Charred onion tops
Salami from Napoli
Spicy coppa

🔥 This first-of-its-kind pizza starts with dough infused with BERO Noon Wheat and is topped with wood-fired onions, spicy coppa, and hot honey.
Available now on the Pasquale Jones menu in NYC through 4/15! 🔥

Fired at 850°F until bubbling and crisp, this limited-time pizza delivers bold flavor and just the right kick.

BERO Beyond Pizza

BERO wasn’t just for the dough. The team used it in chocolate cake, clams, and more. “We kept experimenting,” says Barnett. The beer’s balance made it easy to integrate across sweet and savory dishes.

A Cultural Shift in the Glass — and on the Plate

Non-alcoholic drinks like BERO are part of a broader shift. Hardy sees it firsthand. “People want full flavor without compromise,” he says. And BERO delivers.

From its Club BERO loyalty program to stylish packaging and variety packs, the brand is becoming a go-to for restaurants and home kitchens alike.

Want to see how it all came together?

Watch the full video featuring Ryan Hardy, Nathan Barnett, and Souleymane Thiam as they share the story and process behind the BERO specialty pizza:

Final Thoughts

At Pasquale Jones, every ingredient matters. And with BERO now part of the mix, the team are showing just how much creativity fits in a single slice.

It’s pizza, reimagined — with beer in the dough and fire in the oven.