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