Prep 2 hrs
Cook 20 mins
The beer adds just a hint of fragrence and flavor in this quick pizza dough. We found this great recipe in the King Arthur Catalog. Another great one from King Arthur Flour. We modified it a bit to match the things we have in our pantry. Please note that the prep time includes the rising time for the dough.
- 946.36 ml flour
- 9.85 ml instant yeast
- 4.92 ml baking powder
- 7.39 ml salt
- 29.58 ml olive oil
- 354.88 ml room-temperature beer
- Mix and knead together all the ingredients - by hand, mixer or bread machine - until you've made a smooth, soft dough. Cover the dough, and allow it to rise for 30 minutes or up to 2 hours.
- Preheat the oven to 500F with a pizza stone (if you are using one) on a lower rack.
- Divide the dough in half. Shape each half into a 10" to 12" round.
- Place the rounds on parchment paper, if you're going to use a pizza stone. Or place the dough on a lightly greased or parchment-lined baking sheet.
- Transfer the pizzas, parchment and all to the baking stone. Or place the pans in the oven. Bake for 3 to 4 minutes. Remove from the oven, top as desired, and bake for an additional 15 to 20 minutes, until the bottom crust is crisp and the cheese is bubbly and browned.
- Remove from the oven, and serve hot.
I had some leftover Guinness and used it in this crust recipe. I thought it might be strong tasting, but not at all. Really nice texture and very delicious! I used this recipe with Mediterranean Greek Pizza #433638.
Great dough. Made this lat night and came out great. It's a thicker dough but still came out crispy. Can't wait to experiment with different beers and toppings!
This dough was so delicious and ridiculously easy! It will be my go-to pizza dough recipe. We made BBQ chicken pizza with it and it complemented the dough so nicely.