Bread Machine Pizza Dough With Beer Recipe 415

BREAD MACHINE PIZZA DOUGH

Steps:

• Put beer, butter, sugar, salt, flour, and yeast in a bread machine in the order recommended by the manufacturer. Select Dough setting, and press Start.
• Remove dough from bread machine when cycle is complete. Roll or press dough to cover a prepared pizza pan. Brush lightly with olive oil. Cover and let stand 15 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Spread sauce and toppings on top of dough. Bake until crust is lightly brown and crispy on the outside, about 24 minutes.

BEER PIZZA DOUGH (FOR BLACK AND DECKER BREAD MACHINE)

Steps:

• Place the 6 ingredients in order listed into the bread pan (starting with the beer).
• Follow the manufacturer's instructions for using the dough setting.
• Remove dough from bread pan, cover with clean tea towel and let rest 5 minutes.
• Roll and shape dough into a round.

BREAD MACHINE PIZZA DOUGH WITH BEER RECIPE - (4.1/5)

Steps:

• Flatten the beer by letting it stand for 4-6 hours, or by pouring it back and forth between containers until all the bubbles are gone. Put all ingredients into the bread machine in the order recommended by the manufacturer (the order given here is for the Zojirushi machine). Select the "Dough" cycle. When the cycle is completed (about 90 minutes for the Zojirushi), preheat the oven to 400 degrees, turn the dough out onto a lightly floured surface, and choose a shaping method (below): • for thick-crust pizza: with lightly floured hands, press the dough into a greased 12-inch pizza pan, forming a high edge. Brush the crust with oil, cover the dough with a clean towel, and let stand for 15 minutes. Spoon tomato or pizza sauce over the dough, top with desired toppings, and bake for 25-35 minutes, or until filling is bubbly and crust is golden. • for thin-crust pizza: with lightly floured hands, shape the dough into a ball, then divide it in half. Press each half into a greased 12-inch pizza pan, forming a 1-inch edge. Brush the crust with oil, cover with a clean towel, and let stand for 15 minutes. Spoon tomato or pizza sauce over the dough, top with desired toppings, and bake for 20-30 minutes, or until filling is bubbly and crust is golden. VARIATIONS For CRUSTY ROLLS: on a lightly floured surface, shape dough into a ball; divide into quarters; cut each quarter into 4 pieces. Shape each piece into a flattened oval. Place the rolls 3-inches apart on a greased baking sheet. Slash tops of rolls with a sharp knife. Brush lightly with oil if desired, then cover with a clean cloth and let rest for 15 minutes. Bake 20-24 minutes. For SOFT PRETZELS: On a lightly floured surface, shape dough into a ball; divide into quarters. Cut each quarter into 3 pieces. Roll each piece between palms of hands to make 10-inch ropes. Bring the ends of a rope together to make a circle; twist the bottom 3 inches of each end together; fold back across opposite side of circle. Tuck dough ends under circle. Brush the pretzels with an egg glaze (1 beaten egg with 1 Tablespoon of water), and sprinkle with coarse salt. For softer pretzels, let the dough rest for 15 minutes. Bake 18 to 25 minutes. Makes 12 pretzels.

BREAD MACHINE BEER DOUGH

Steps:

• 1. Add all ingredients (liquids 1st) to bread machine and select dough cycle. Roll dough out & onto pizza pan, spread with olive oil and let rest for 30 minutes. Preheat oven to 400, bake crust first for 5-10 minutes. Smother with your favorite toppings and bake for an aditional 20 minutes.

PIZZA DOUGH WITH BEER

Steps:

• 1. Place all ingredients in the bread machine (except oil) in that order. Run machine on dough setting. A little oil can be used to cover the dough before baking.