Beer Drinkers Pizza Dough Recipes

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BEER PIZZA CRUST



Beer Pizza Crust image

Make and share this Beer Pizza Crust recipe from Food.com.

Provided by Babs in Toyland

Categories     Breads

Time 25m

Yield 1-2 pizza crusts

Number Of Ingredients 5

3 cups unbleached flour (plus more for dusting)
1 tablespoon baking powder
1/2 teaspoon salt
1 (12 ounce) can beer (I use light)
olive oil

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.

BEER DRINKER'S PIZZA DOUGH



Beer Drinker's Pizza Dough image

Courtesy of Santo Bruno, this recipe for Pizza Dough makes a delicious base for a Beer Drinker's Perfect Pizza.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes enough for four 12-inch pizzas

Number Of Ingredients 6

1 cup warm (110 degrees to 120 degrees) beer
3 tablespoons olive oil
1 tablespoon sugar
1 1/2 tablespoons coarse salt
1 1/2 ounces fresh yeast
2 3/4 to 3 1/4 cups all-purpose flour, plus more for dusting

Steps:

  • In the bowl of an electric mixer, whisk to combine beer, 2 tablespoons olive oil, sugar, salt, and yeast. Fit bowl on electric mixer fitted with a dough hook, mix until incorporated, 1 to 2 minutes. Slowly add flour, and mix until dough is fairly stiff, about 10 minutes.
  • On a lightly floured work surface, knead dough until smooth and elastic, about 5 minutes. Brush the inside of a large bowl with remaining tablespoon olive oil; transfer dough to bowl, turning once to grease top. Cover bowl with plastic wrap, and leave in a warm place until dough has doubled in size, about 1 1/2 hours.
  • Punch down dough, and transfer to a clean surface. Using a bench scraper or sharp knife, divide dough into quarters; keep covered with plastic wrap.

BEER PIZZA DOUGH RECIPE



Beer Pizza Dough Recipe image

This Beer Pizza Dough is an easy pizza recipe. Doesn't matter whether you like thick or thin crust it is perfect for both.

Provided by Rosemary Molloy

Categories     Appetizer     Main Course

Time 2h50m

Number Of Ingredients 6

2¾ cups + 2 tablespoons all purpose or bread flour ((375 grams))
⅓ cup +1 ½ tablespoons beer (room temperature)* ((100 grams))
½ cup +¾ tablespoons water (lukewarm) ((125 grams))
1 teaspoon active dry yeast or ¾ teaspoon instant yeast
2 tablespoons olive oil
¾ teaspoon salt

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!

Nutrition Facts : Calories 1572 kcal, Carbohydrate 270 g, Protein 41 g, Fat 32 g, SaturatedFat 5 g, Sodium 1761 mg, Fiber 13 g, Sugar 1 g, ServingSize 1 serving

BEER DRINKERS' PIZZA



Beer Drinkers' Pizza image

This recipe for a delicious Beer Drinkers' Perfect Pizza comes courtesy of Santo Bruno.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes four 12-inch pizzas

Number Of Ingredients 9

4 cloves garlic, unpeeled
One (28-ounce) can plum tomatoes, drained, and crushed by hand
1/4 cup plus 1 tablespoon olive oil
1/2 teaspoon dried oregano
6 fresh basil leaves, coarsely chopped
Coarse salt and freshly ground pepper
All-purpose flour, for dusting
Beer Drinker's Pizza Dough
1 pound part-skim mozzarella cheese, shredded

Steps:

  • Preheat oven to 400 degrees. Wrap garlic in a piece of parchment-lined foil. Roast until soft, 20 to 30 minutes. Let cool, and squeeze cloves to remove pulp.
  • In a medium bowl, stir to combine roasted garlic, tomatoes, 1 tablespoon olive oil, oregano, and basil. Season with salt and pepper; set aside.
  • On a pizza peel dusted with flour, place one-quarter of the dough. Using your fingers, begin to flatten and push dough evenly out from center until it measures about 12 inches in diameter. Crimp edges to form a rim. Sprinkle one-quarter of the mozzarella onto dough. Spoon 1/2 cup of the tomato mixture over mozzarella.
  • Heat 1 tablespoon olive oil in a 12-inch cast-iron skillet over high heat. When very hot but not smoking, reduce heat to low. Lift pizza peel and, using a slight jerking motion, slide pizza about one inch back and forth on the peel to loosen it. Slightly tilt the peel, and slide the pizza off the peel, centering it in the skillet. Cover skillet, and cook until pizza is golden on the bottom, about 10 minutes. Repeat with remaining ingredients.

NO-YEAST BEER PIZZA DOUGH



No-Yeast Beer Pizza Dough image

This beer pizza dough comes together in less than 30 minutes and makes a soft, airy crust that stands up to any combination of toppings.

Provided by Peggy Paul Casella

Categories     Appetizer     Main Course

Time 25m

Number Of Ingredients 4

3 cups plus 2 tablespoons bread flour (dipped and leveled, plus more for dusting)
1 tablespoon baking powder
1½ teaspoons fine sea salt
1 (12-ounce) bottle or can light-colored beer (such as pilsner, lager, hefeweizen, saison, or IPA) (at room temperature)

Steps:

  • In a large bowl, stir together the flour, baking powder, and salt with a wooden spoon, whisk, or dough whisk. Pour in the beer and continue mixing until a sticky dough forms and begins to pull away from the sides of the bowl.
  • Dust a work surface generously with flour. Scoop the dough onto your work surface and knead it until it is smooth and elastic and no longer sticks to your hands, sprinkling with more flour as needed. Divide the dough into 2 equal pieces and form each one into a ball. Cover the dough balls with plastic wrap or a large upside-down bowl. Let rest for at least 15 minutes or up to 2 hours before using.
  • Roll or stretch the dough as you would any other pizza dough, transfer it to an oiled baking sheet or floured pizza peel (if using a baking stone/steel), and top it with whatever toppings you like.
  • If you're using a baking sheet, bake the pizza at 500°F for 10 to 12 minutes or until the crust is golden. If using a baking stone/steel, place the stone or steel in the bottom third of the oven, preheat to 500°F or as hot as your oven can get, and then turn on the broiler. Shimmy the pizza from the peel to the stone and broil the pizza for 5 to 7 minutes, until the crust and toppings have begun to blister.

BEER PIZZA DOUGH



Beer Pizza Dough image

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.

Provided by sunflame13

Categories     Low Cholesterol

Time 25m

Yield 2 pizza crusts

Number Of Ingredients 4

3 1/2 cups all-purpose flour, plus some for dusting
1 tablespoon baking powder
1/2 teaspoon salt
1 (12 ounce) bottle beer

Steps:

  • 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.

Nutrition Facts : Calories 876.4, Fat 2.1, SaturatedFat 0.3, Sodium 1137.5, Carbohydrate 174.9, Fiber 5.9, Sugar 0.6, Protein 23.4

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