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Recipe: Yummy Pizza dough with beer

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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.

Pizza dough with beer 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

  1. You need 6 cup of bread flour.
  2. It’s 1 tbsp of sugar.
  3. Prepare 2 tsp of salt.
  4. You need 1 packages of yeast.
  5. It’s 3 tbsp of olive oil.
  6. 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

  1. Warm beer to lukewarm.
  2. Add sugar and yeast to be and let stand for 10 minutes.
  3. In separate bowl mix 2 cups flour, salt, oil.
  4. Add beer mixture and mix until smooth.
  5. Add additional flour 1 cup at a time until dough is soft and leaves the sides of the bowl.
  6. Place dough on a lightly floured surface and knead for 5-6 minutes.
  7. Cover and let rise for 1 hour..
  8. Preheat oven to 400.
  9. Ball dough into desired sizes and roll..
  10. Sprinkle pizza pan with cornmeal and place dough on top.
  11. Top pizza with your favorite toppings.
  12. (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..
  13. 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.

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