Beer Pizza Dough

From a vegetarian cooking book, this is a tasty chewy dough that is great for pizza. I like to use IPA or Honey-wheat beers, which give the dough a nice flavor. The dough can be very sticky initially, but using a little more flour when rolling it out helps. One batch makes enough for 2 pizzas, and the dough freezes great.

• Ready In: 25 mins
• Yields: 2 pizza crusts

Ingredients

• 3 1⁄2 cups all-purpose flour, plus some for dusting
• 1  tablespoon baking powder
• 1⁄2 teaspoon salt
• 1 (12 ounce) bottle beer

Directions

1. Combine flour, baking powder and salt in a large bowl and mix thouroughly.
2. Add beer slowly, mixing after all beer is added. Hands tend to work better for mixing.
3. Spread a handful of flour on work surface and place dough on it.
4. Knead the dough 3 or 4 times, and separate into 2 balls.
5. Roll the dough out, using a rolling pin liberally dusted with flour.
6. The dough is ready to be used for pizza or frozen until ready to use.
7. To bake, add desired toppings.
8. Heat oven to 350 degrees and bake 10 minutes.