Basil Beer Pizza Crust Recipes

BEER PIZZA DOUGH WITH BRIE, BASIL AND PROSCIUTTO

Steps:

• In a bowl add tomatoes and using a spoon or your hands, squish the tomatoes so they are almost crushed but still have meaty pieces intact.
• Add the rest of the ingredients (oregano, olive oil, salt and crushed garlic) and set aside for the flavours to develop while you are making the dough. Note: The sauce is enough for 2 pizzas.
• Place yeast, sugar and beer in a bowl and mix together, let sit until it starts to foam about 5 mins. Add the olive oil.
• Mix flour and salt together, then stir in beer mixture .
• Mix together until the dough forms a nice ball. Turn out onto a floured surface and knead a few times. Continue to work in the flour until you have a smooth ball that isn't sticky. The dough should be very soft but you can add up to .5 cup more flour if needed.
• After making the dough, divide the dough in half, coat with olive oil and and then let rise covered with a clean cloth for about an hour
• Place a pizza stone 8 inches (20 cm) from the broiler and heat for 30 minutes at 500°F (260°C).
• Then turn to broil and heat for 10 minutes.
• If you're using a baking pan and not a pizza stone, preheat the oven to 425°F
• While the oven is preheating, place dough on floured surface and roll out to your desired thinness.
• Transfer to a floured pizza peel and add sauce and toppings. Using a quick, jerking motion, transfer the pizza onto the preheated pizza stone. Broil 3 to 4 minutes until crust and toppings are golden and slightly charred.
• If you're not using a pizza stone place the dough directly on a baking sheet brushed with olive oil and add the toppings. Bake at 425°F for 12 to 15 minutes until crust and toppings are golden and slightly charred.
• Cut into wedges and serve.

BEER PIZZA DOUGH RECIPE

Steps:

• In the standup mixer add the water and sprinkle the yeast on top, let sit 5-10 minutes then stir to combine. Add the beer, flour and oil, start to knead then add the salt and continue to knead for 5-7 minutes.
• Move the dough to a lightly floured flat surface and form into a ball, place in a lightly oiled bowl rolling the dough to lightly cover in oil, cover with plastic wrap or a clean tea towel, let rise in a warm draft free area for 1-2 hours or until doubled in bulk.
• Place the dough on a lightly floured surface and knead a few times, divide the dough into two parts or leave as one, cover with a tea towel and let rest* 20 minutes. Form the dough on 1-2 pizza rounds or cookie sheets, top with your favourite toppings and bake in a 425F (220C) oven for 12-15 minutes. Cut and serve. Enjoy!

BASIL BEER PIZZA CRUST

Steps:

• If using a bread machine, simply add all the ingredients in the order given. Make sure that the salt and yeast do not touch, and that the yeast does not touch the liquid, especially if you have a bread machine that preheats the ingredients.
• If making by hand:.
• Pour beer into a cup and sprinkle the yeast on top. Let sit for about 5 minutes or until yeast starts bubbling and foaming.
• Mix all dry ingredients. Slowly add in beer and yeast mixture. Combine all ingredients.
• Kneed dough on a cutting board or countertop for approximatley 8-10 minutes. Use flour on the counter top and your hands to ensure it doesn't stick. The dough is ready when it's elastic and you can see little bubbles in it.
• Place dough in a bowl (spray first with non-stick spray) and cover with a dish towel. Place somewhere warm (I use the oven preheated to about 200F and then cooled off). Let rise for about 30-40 minutes, or until doubled in size.
• Roll out dough using a rolling pin. Top with whatever you like!
• Bake in 475F preheated oven for 8-10 minutes. If using a pizza stone, make sure you preheat the stone in the oven.
• When the crust is brown and the cheese is browning, remove from the oven and let pizza stand for a few minutes. This will allow the cheese to solidify and make it easier to cut.

BEER PIZZA CRUST

Steps:

• In metal mixing bowl, add flour and salt. Mix.
• In large glass mixing cup add yeast.
• Then warm water, not lukewarm, warmer.
• Stir. Add sugar slowly, and stir once.
• It should start to bubble. That is called proofing.
• Pour yeast mixture into flour mixture and slightly stir and add the can of beer. Mix.
• Add more flour if necessary. I have found I need about 1/3 cup more flour but it seems to depend on the weather. The dough should stay together when pressed. Separate into two portions. Pack each portion togetrher with your hands.
• Preheat over 425*.
• Spray Pam on two pizza pans.
• Place each portion in the pan. Oil your fingers and press the dough from the middle out until the pan is covered. Don't worry if it looks a little uneven, that is ok. If you want to prick with a fork you may.
• Bake about 7- 10 minutes. Take out.
• Note: This prevents soggy crusts.
• Add any toppings. Bake until crust is slightly brown and toppings are hot and cheese melted. Usually 15 minutes,.

BEER PIZZA CRUST

Steps:

• Preheat oven to 450 degrees.
• Combine the flour, baking powder and salt in a large bowl and mix thoroughly.
• Pour in the beer and mix well.
• The dough will be sticky.
• Spread a handful of flour on your work surface and dump the dough onto it.
• Tiss the dough around to coat it with flour and prevent it from sticking.
• Knead it 2 or 3 times to make it pliable.
• Shape the dough into a ball and divide it in two if you are making 2 thin crust pizzas.
• For a deep dish pie do not divide.
• Grease your pizza pan with oil and use a rolling pin to roll the dough out into a circle.
• Brush crust with olive oil lightly and then add your sauce and toppings.
• Bake for 12- 15 minutes or until golden brown on top.