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:
- 25mins
- Ingredients:
- 4
- 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
- Combine flour, baking powder and salt in a large bowl and mix thouroughly.
- Add beer slowly, mixing after all beer is added. Hands tend to work better for mixing.
- Spread a handful of flour on work surface and place dough on it.
- Knead the dough 3 or 4 times, and separate into 2 balls.
- Roll the dough out, using a rolling pin liberally dusted with flour.
- The dough is ready to be used for pizza or frozen until ready to use.
- To bake, add desired toppings.
- Heat oven to 350 degrees and bake 10 minutes.
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