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    You are in: Home / Recipes / Beer Pizza Crust Recipe
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    Beer Pizza Crust

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on February 06, 2010

      Used this recipe tonight using a light beer for our double meat double cheese pizza with alfredo sauce. The crust was nice, but think next week when I make this I will use a stout beer in hopes of a stronger flavor. One think I will mention, when the recipe calls for room temperature it isn't kidding...lol. Thank you for a nice pizza crust recipe, will definately be using it often.

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    • on March 10, 2009

      A pretty good dough. Wish it was more 'beery' and yeasty. Once the toppings were added the flavors were overwhelmed.

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    • on April 03, 2008

      Fantastic pizza crust! The texture was good, the beer added a nice flavor and the basil was a perfect touch. I used this to make your Chicken Salsa Pizza (#134027) - what a great combination - outstanding!

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    • on November 11, 2007

      Rather good pizza crust. I was skeptical at first at the lack of oil in this but the beer keeps it nice and chewy (if you keep it thick) or crunchy yet soft (if thin). I used a baking stone and crushed up 2tsp of Italian seasoning in place of the basil. One draw back; the crust didn't brown as much as I would have liked, but that was solved by a quick brush of a beaten egg

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    Nutritional Facts for Beer Pizza Crust

    Serving Size: 1 (158 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 380.2
     
    Calories from Fat 9
    36%
    Total Fat 1.0 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 586.4 mg
    24%
    Total Carbohydrate 76.5 g
    25%
    Dietary Fiber 2.9 g
    11%
    Sugars 2.3 g
    9%
    Protein 10.5 g
    21%

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