By Kittencalskitchen on July 26, 2007
"Take a look under the lid once it starts to knead the dough, humidity can alter the doughs texture, it should be slightly sticky but soft and elastic, if it is too sticky then add in a little flour on top of the dough and watch to see if the dough is the correct texture, if the dough is too dry then add in 1 teaspoon water at a time until it is right, if possible leave the unopened bottle or can of beer in a warm sunny spot before using :)"
Serving Size: 1 (619 g)
Servings Per Recipe: 1
"great pizza dough.you have to use the olive oil and beer.if you like thick crust this dough rises.crispy outside and soft inside.advise-rub olive oil on pizza pan an sprinkle corn meal on topof pan ,place dough, bake for about 5 mins without antything on pizza take out then add sauce and toppings.great"
"I just deleted all the other pizza crust recipes in my cookbook. This is the only one I will need from now on. Made it for friends last night and I had to email them all the recipe after supper. Yum!"
"Best pizza I've ever made! My bread machine was busy with a different recipe, so I made this in my stand mixer and it turned out great! I'll try the bread machine next time. I baked it at 450 for 4 minutes, then added toppings, then baked 10 minutes more. Crust was perfectly crispy on the outside and nice and soft on the inside. DW loved it, too!"
"This turned out really good. I only had half a cup of beer, so I made it up with water. I split the dough and made 2 thin crust pizzas out of it.. Baked it plain for about 5 minutes to start, then added toppings. Yummy!"
"Very good dough. I use it for making thin crust. I tried substituting honey for sugar and also added italian seasoning to the mix for a Mediterranean white pizza"
"Excellent! It makes a dough similar to sourdough. I made 1 1/2 recipe which used a 12oz bottle of beer. Made a perfect thick dough crust to fit a jelly roll pan. I sprayed the pan with canola oil and then sprinkled cornmeal over it before patting the dough in it. I highy recommend this for pizza!"
"Used 2 cups white 3/4 cup whole wheat. Perfect amount of dough for my pan."
"This was a great crust recipe.<br/>I don't have a bread maker, so I made in my Food Processor.<br/>One thing I've learned from America's Test Kitchen to restrict the gluten development is to mix the dry ingredients and then add only the oil. Pulse until it is nice and crumbly/evenly distributed. Then add the liquids.<br/><br/>I made this and let it rise for 2 hours, however I think if it were in the refrigerator for a day or two it would go from a great crust to awesome crust. I will try that next time!<br/><br/>Thank you for sharing this recipe!"
"This is my new favorite way to make home-made pizza. The amount of pizza dough is enough for one big pizza if you like thick crust. If you want a thinner crust I'd halve this and do two smaller ones. I used olive oil in place of the shortening like you advised. Thanks for yet another great keeper recipe Carol!! Made for 123Hits~ ETA....made this again w/excellent results. Also wanted to revise as I noted I had used a wrong recipe # to indicate using your Pan Release, Professional Pan Coating. :-("
"I could write a book, but I will try to keep this short. I had been using a beer pizza recipe from another site that I loved the taste of, but it was really unreliable (as you mentioned above, humidity, etc.). Other pizza dough recipes just aren't as flavorful. I had given up with bread machine recipes after too many watery messes had me calling Domino's half the time, but this one works for me, thanks to your detailed directions! I eat half the pizza when I make this, it is sooooo good. BTW, I have a Breadman."