Sometimes there’s nothing better than sitting back, kicking up your feet, enjoying a slice of pizza, a beer and some football.
Or whatever your television poison is: trashy reality, hockey, CSI version 95, or the weather channel. Either way, pizza is the answer. Made even better when your crust is infused with beer!
Don’t fret, beer haters. I am not what you would call a ‘fan’ of beer. This pizza crust is mildly flavored, although it does depend on the type of beer you use. But if anything, the yeast in the beer gives this dough a beautiful rise and a wonderful flavor and texture. Almost like an artisan pizza crust.
This pizza crust comes together so easily and you don’t even need a stand mixer for it. I made this dough using a big bowl, a wooden spoon and kneaded by hand and it was no trouble at all. I would easily say this crust is tied with my go-to pizza dough. That’s serious business people.
4 cups all-purpose flour
2 teaspoons instant yeast
1 teaspoon baking powder
1 1/2 teaspoons salt
2 tablespoons olive oil
12 fl oz (1 1/2 cups) room temperature beer (I used Samuel Adams Octoberfest)
Combine flour, instant yeast, baking powder, salt and olive oil in a large mixing bowl with a whisk. Slowly add beer and using a wooden spoon, mix until you have a shaggy dough.
Flour your hands and your dough and knead the dough with your hands until you have a soft, smooth dough – it should hardly stick to the mixing bowl or your hands, about 7 minutes (less if using a stand mixer).
Form the dough into a round ball, cover with a dish cloth and allow it to rise for anywhere from 30 minutes to 2 hours.
Once your dough is doubled in size, use your open hand to gently press down on the dough to deflate it. Separate into 2 dough balls or leave whole if making one large pizza.
Preheat the oven to 450F.
If you have a pizza stone, cover with parchment paper. If you don’t, use a large round or rectangular metal pan, cover in foil to make clean-up much easier and sprinkle with a little corn meal or lightly spray with cooking spray; set aside.
Shape (or roll) your dough to about 10 – 12 inches (or to fit the size of your pan) keeping in mind that thin dough makes for a crispier crust and thicker will yield a softer, thicker crust. When you think it’s roughly the right size for your pan (or baking stone), turn the dough down onto it. You might need to let it rest for a few minutes and gently pull at the sides if you find the dough springs back.
Add your sauce and toppings and place in the oven, for 15 minutes or until the cheese is bubbly and melty. If you place the toppings under any cheese, you’ll have a less greasy pizza. Let it sit for a few minutes so you don’t burn off your taste buds then serve with an ice cold beer and some football
Stay tuned for my grilled pizza tutorial using this crust