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How to Cook Delicious Beer pizza dough

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Beer pizza dough. 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.

Beer pizza dough For thin to medium crust, bake the pizzas immediately. It's amazing and adding the beer to the dough turns out a delicious thin crispy pizza crust every single time. And don't worry, the alcohol evaporates as you bake the pizza dough. You can cook Beer pizza dough using 8 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Beer pizza dough

  1. Prepare of dough.
  2. It’s 1 cup of warmed water to about 100 degrees.
  3. It’s 1 tbsp of honey.
  4. It’s 1 1/2 tsp of dry active yeast.
  5. You need 3 1/2 of – 4 cups flour.
  6. Prepare 1 tsp of salt.
  7. It’s 2 tbsp of olive oil.
  8. Prepare 5 oz of room temperature beer.

If you prefer a recipe without alcohol, please check out the traditional pizza dough recipe that we also enjoy. If any holes form in the dough, just pinch them back together. Pizza maker Curtis Corbin from Short's Brewing Company tosses a dough in the kitchen. Pizza and beer — they are perfect together.

Beer pizza dough instructions

  1. Mix yeast, honey and water in small bowl. Set aside to become frothy or foamy, about 5 minutes..
  2. In large mixing bowl, mix 3 cups of flour with salt. Then add in yeast mixture , olive oil and beer..
  3. Mix with dough hook. You will add 1/2 cup extra flour as needed until dough no longer is sticky..
  4. Once dough is a smooth texture knead in bowl with hooks or by hand for 4-5 minutes..
  5. Place dough in a oiled bowl, cover and keep in warm place to proof for 60 minutes..
  6. Roll proofed dough out to size you desire and top with your favorite toppings..
  7. Most pizzas cook at 425°F for 20 – 25 minutes..
  8. I use this dough for my deep dish taco pizza, recipe in profile..
  9. Recipe by taylor68 too..

While no one would deny the inherently complementary nature of the two fermented wonders, some brewpubs are taking the pairing a step further. The crust wasn't as light as those made with yeast, but it had a nice. As a matter of fact, pizza has it's very own tab (to the far right) on the secondary navigation menu bar on CatholicFoodie.com. Unfortunately, I don't make my own beer as often as I would like. Parbake the Beer Pizza Crust or Don't.

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