Quick Beer-Crust Pizza
Quick Beer-Crust Pizza
(44)
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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
- 05/22/2012
- I was so pleased with this recipe. I held the dough until the next day. I let it sit out for 2 hours, made a large pizza, topped it and let it rise for another 20 minutes..then baked it and it was so flavorful.
- 04/15/2012
- extremely easy.. very tasty.. delicious
- 04/13/2012
- I have tried several pizza crust recipes and they never turn out very tasty. This recipe was finally one that I would use again! Very good and easy to make. I was making pizza for a group of big eaters so I made 2 batches. The first I put in my bread machine until everything was just combined. Then I dumped the dough in a tall bowl, covered with plastic wrap and let sit on the counter for about 1.5 hour. Then I put another batch in the machine and let that one go through the whole dough cycle. I used metal pizza pans one with small holes and the other a regular pizza pan. Did not use parchment paper. Both pizzas were fantastic. The only thing I would do differently is to follow the cheese suggestions as our cheese was a little browner than we would have liked.
- 02/27/2012
02/27/2012
- 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!
