Quick Beer-Crust Pizza
Quick Beer-Crust Pizza
(39)
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| dairy free, quick-n-easy | |
| Hands-on time: | |
|---|---|
| Baking time: | |
| Total time: | |
| Yield: | 2 crusts |
Ingredients
- 2 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 1/2 cups semolina*
- 1 tablespoon Pizza Dough Flavor, optional
- 2 teaspoons instant yeast
- 1 teaspoon baking powder
- 1 ½ teaspoons salt
- 2 tablespoons olive oil
- 1 ½ cups room-temperature beer
- *Substitute unbleached all-purpose flour if you don't have semolina.
Directions
1) Mix and knead together all of the dough ingredients — by hand, mixer or bread machine — until you've made a smooth, soft dough.
2) Cover the dough, and allow it to rise for 30 minutes, or for up to 2 hours.
3) Preheat the oven to 450°F with the pizza stone (if you're using one) on a lower rack.
4) Divide the dough in half. Shape each half into a 10" to 12" round.
5) 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. For thin to medium crust, bake the pizzas immediately. For thicker crust, let them rise for 30 to 60 minutes.
6) Transfer the pizzas, parchment and all, to the baking stone. Or place the pans in the oven.
7) Bake for 5 minutes. Remove from the oven, top as desired, and bake for an additional 15 minutes, until the bottom crust is crisp and the cheese is bubbly and browned.
8) Remove from the oven, and serve hot.
Yield: 2 pizzas.
Reviews
01/28/2012- Very good pizza. My first time making homemade pizza dough that was not bought in a box. My husband and son said it was very good. In fact my husband said we probably wouldn't have to order out for pizza any more. I was very pleased with the taste and the whole process.
- 01/16/2012
- It was a very delicious pizza. I did not have the Pizza dough flavor, but I put a tea spoon of Italian seasoning, 1/2 a teaspoon of garlic powder and a table spoon of parmesan cheese. When I put the first one in the 450 oC stone it puffed up like a ball. I poked it with a knife at several places and deflated by pressing it down with a serving spoon. The second one I just poked with a fork before baking, so it did not puffed up anymore. Thanks for the recipe. I definitely will make it again Gyongyi
- 01/15/2012
- This receipe tasted great - of course eating it while watching Tom Brady was teaching Denver a lesson in football didn't hurt...
Question - I made exactly as receipe stated. When I put them on the 450 degree stone they puffed up after 2 or 3 minutes so much that I had to remove and flip them over. What would have caused that?? Otherwise they where perfect and cruchy etc...All the Pats fans loved em!!!
I guess the dough was just overly excited for Tom Brady! Sometimes the the dough just goes wild and develops big bubbles and craters. This is not bad, just can be unpredictable. Elisabeth
- 01/09/2012
- This is our every Friday ?go to? pizza dough. It's the best. I use the pizza flavoring per the recipe and love the depth it gives the dough. I don't use the rolling improver. Maybe it helps, but I just let the dough rest for an hour or so and it seems to get as thin as I wish. One tip, I have a local micro brewery that often has "shelved" (out of date beer). When he has it, I buy it for a low price and save it for pizza. I've not seen any detrimental effects. The darker the beer the better I like it....happy rolling.
- 01/09/2012
- So easy and quick. The next time I make beer pizza dough, I will save and and freeze until my next beer pizza craving. My thin beer crust pizza was delicious and light tasting! Thank you King Arthur!
- 01/07/2012
- Overall this was a great recipe. I made several adjustments simply because that is what I had in my cupboard and I am baking at 9100 ft. I used 3 cups AP and 1 cup whole wheat. I also used active dry yeast. (I want to say it is a .67 conversion to active yeast?) I added at least 1/2 cup additional liquid to compensate for the whole wheat and the altitude and kneaded my dough twice as long as called for to reach proper consistency. Which is not unusual when working with whole wheat. I also let my dough raise for almost 2 hours. I followed the advise of other and poked a few holes in my dough.
- 01/06/2012
- I was sooo scared to try pizza dough. Mine always comes out sort of biscuit-like. I found the courage and tried this recipe. Oh my gosh! Very close to pizza parlor flavor and texture. I had an embarassingly old bottle of Stella Artios. I couldn't wait for the room temperature so I put it in the microwave on low. I used AP flour and added two tablespoons of wheat gluten. I also added parmesan cheese and garlic powder to the dough. I did not pre-bake but just tossed the dough and parchment on the stone on the lower rack and it was fabulous. I made one pizza and 3 calzones so I could freeze them. Except they never made it to the freezer. Great recipe...
- 01/05/2012
- Great puffy dough. I usually go with the sourdough and roll it really thin. I went with leaving it thick for this crust. This pizza turned out lovely. I'm willing to bet that the fact that I have access to real german beer helped the flavor too.
- 11/23/2011
- I usually make my pizza crust using the recipe on the back of the Perfect Pizza Blend and it always comes out wonderful. Since I was out of the blend, I decided to give this recipe a try. Everything was going great until I removed it from the oven after 5 minutes. It looked like a HUGH oyster cracker. I was able to prick it all over with a fork and get it close to its original shape. I put the toppings on and baked for another 12 minutes. It was wonderful! Even though the recipe does not call for it, I would prick the dough all over and brush lightly with olive oil before the first bake.
- 09/08/2011
- When I made this I baked half the dough and froze the other half. The one I baked came out awesome. However, I took the other half out of the freezer today and let it thaw all day. It never rose and the pizza was a disaster. Any idea what went wrong?
I am sorry for your difficulty. It is s good idea to add 1/4 teaspoon of yeast to your dough if you are going to freeze it for later. This will enable the dough to wake up and rise after thawing. ~Amy
