Pizza dough with beer. 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.
If you prefer a recipe without alcohol, please check out the traditional pizza dough recipe that we also enjoy. It's so easy, and makes the best pizza. You knew it was only a matter of time before I posted a pizza dough recipe, right? You can have Pizza dough with beer using 6 ingredients and 13 steps. Here is how you cook that.
Ingredients of Pizza dough with beer
- You need 6 cup of bread flour.
- It’s 1 tbsp of sugar.
- Prepare 2 tsp of salt.
- You need 1 packages of yeast.
- It’s 3 tbsp of olive oil.
- You need 2 1/4 cup of your favorite beer.
Today, I'm sharing a delicious, homemade pizza dough with beer that my in-laws bake in their outdoor brick oven. Don't worry, a regular oven works too. Pizza maker Curtis Corbin from Short's Brewing Company tosses a dough in the kitchen. Pizza and beer — they are perfect together.
Pizza dough with beer instructions
- Warm beer to lukewarm.
- Add sugar and yeast to be and let stand for 10 minutes.
- In separate bowl mix 2 cups flour, salt, oil.
- Add beer mixture and mix until smooth.
- Add additional flour 1 cup at a time until dough is soft and leaves the sides of the bowl.
- Place dough on a lightly floured surface and knead for 5-6 minutes.
- Cover and let rise for 1 hour..
- Preheat oven to 400.
- Ball dough into desired sizes and roll..
- Sprinkle pizza pan with cornmeal and place dough on top.
- Top pizza with your favorite toppings.
- (Optional) if you like a crisper crust you can bake the dough 10 minutes before topping. I like to do this but just remember as you are topping that it is hot… Gets me every time..
- Bake for 15-20 minutes. If you like a lot of toppings it will take longer..
While no one would deny the inherently complementary nature of the two fermented wonders, some brewpubs are taking the pairing a step further. 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. For thin to medium crust, bake the pizzas immediately. 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.