A Great Pizza Dough Recipe with Beer
This beer dough for pizza may sound a little weird, but it is really quite delicious. The beer adds a yeasty flavor that makes it more interesting than the usual bland pizza dough options. It makes plenty of dough, too. That means you will be able to refrigerate or freeze some for later. Be sure to use a good quality beer, and do not be afraid of warming it. The warmth allows the yeast to grow properly.
Pizza doughs without enough yeast activity do not rise correctly and tend to be thick and doughy. Make sure your rising environment is warm and you treat the dough carefully. This beer pizza dough is great for any occasion. Try it and see what a difference it makes.
Something else you can use beer in is making batter for fish, and it makes it really crispy, so if you were won over the first time you make a fish beer batter, try beer to make pizza dough, and you will see it is a fantastic ingredient in that too. As well as the beer itself you will need flour, yeast, salt, sugar, and oil, all typical pizza crust ingredients. You might not need all the flour.
One the ingredients have been combined you will knead the dough for a few minutes, then allow it to rise. Next you can choose whether to use it all or whether to make a pizza using half of it and freeze the other half. The pizza can be topped with your favorite sauce and toppings, and then you can bake it. The crust will be the perfect mix of soft, crisp and chewy, largely thanks to the beer in the dough mixture.
- 1 cup warm beer
- 3 tablespoons extra virgin olive oil
- 1 tablespoon white sugar
- 1 ½ tablespoons coarse salt
- 1 ½ ounces fresh yeast or one package dry yeast
- 2 ¾ to 3 ¼ cups all purpose flour
- Whisk together beer, two tablespoons of oil, yeast, sugar, and salt. Add flour slowly, mixing until dough is relatively stiff. The amount of flour needed will vary according to what type you use and the amount of moisture in the air.
- Turn dough out onto a lightly floured surface and knead until it has a smooth, elastic texture - about five minutes. Brush the inside of a large bowl with remaining oil and transfer the dough to the bowl. Turn dough once to oil consistently all over. Cover with a damp towel or plastic wrap and leave in a warm place until doubled in size. This is usually about one and a half hours.
- Punch down dough and transfer to a clean surface. Divide into quarter and cover with plastic wrap. Roll out for pizzas right away, or refrigerate or freeze dough for later use. Top as preferred and bake in a 400 degree oven until dough is crisp and cheese has melted.
Beer combines with other typical beer ingredients to make this unusual pizza crust. Whether you are new to making your own pizza dough or someone who often prepares their own pizza recipes from scratch, once you have made this one you are sure to see the appeal, not only in making your own pizza crusts but also in using beer as one of the ingredients in the dough. It just works so well not only in enhancing the flavor, but also in improving the texture. The yeast content in the beer helps it rise, as does the fact it is a carbonated beverage. Why not serve the finished cooked pizza with a beer!
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