Homemade Beer Dough Pizza Crust Recipes

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!

BASIC PIZZA CRUST

Steps:

• In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; cover and let rest for 10 minutes. , Roll into a 13-in. circle. Grease a 12-in. pizza pan and sprinkle with cornmeal. Transfer dough to prepared pan, building up edges slightly. Do not let rise. Bake at 425° until browned, 12-15 minutes. Add toppings; bake 10-15 minutes longer.

THE BEST PIZZA DOUGH

Steps:

• In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Let stand until bubbles form on surface. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Make a well in center; add yeast mixture and oil. Stir until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead, adding more flour to surface as needed until no longer sticky and dough is smooth and elastic, 6-8 minutes. Place in a large greased bowl; turn once to grease top. Cover and let rise in a warm place for 30 minutes; transfer bowl to refrigerator and chill overnight. Allow dough to come to room temperature, about 30 minutes, before rolling.

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.

QUICK AND EASY PIZZA CRUST

Steps:

• Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
• Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
• Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

QUICK BEER PIZZA DOUGH

Steps:

• Mix and knead together all the ingredients - by hand, mixer or bread machine - until you've made a smooth, soft dough. Cover the dough, and allow it to rise for 30 minutes or up to 2 hours.
• Preheat the oven to 500F with a pizza stone (if you are using one) on a lower rack.
• Divide the dough in half. Shape each half into a 10" to 12" round.
• Place the rounds on parchment paper, if you're going to use a pizza stone. Or place the dough on a lightly greased or parchment-lined baking sheet.
• Transfer the pizzas, parchment and all to the baking stone. Or place the pans in the oven. Bake for 3 to 4 minutes. Remove from the oven, top as desired, and bake for an additional 15 to 20 minutes, until the bottom crust is crisp and the cheese is bubbly and browned.
• Remove from the oven, and serve hot.