Flat Beer Pizza Dough
By Addie
I was very skeptical about this dough and its ODD ingredients (beer and butter?) but I decided to try it to use up some flat beer that had been languishing in the fridge forever. To my surprise, it was GREAT! Crisp and chewy. I will be using this again and again because it is also QUICK and extremely EASY and requires no waiting time. If I start it at 3PM, it will be ready in time for dinner. Below I have written how I made my pizza so it will come out perfect every time.
Ingredients
- 1 1/2 cups flat beer
- 3 3/4 cup all-purpose flour
- 3 tablespoons sugar
- 1 1/2 teaspoons salt
- 1 1/2 tablespoons butter
- 1 1/2 teaspoons active dry yeast
- Vegetable oil
Preparation
Step 1
Place ingredients in order of your bread machine’s manufacturer’s directions and set dough cycle. After cycle is completed, flour hands lightly. Shape dough into ball. Divide ball in half (or quarters, for thin crust). Press each dough ball into greased, 12-inch pizza pan, forming a high edge for thick crust or 1 inch edge for thin. Brush crust with oil. Cover and let stand 15 minutes. Spoon spaghetti or pizza sauce over dough, top with cheese and toppings of choice. Bake 25 to 30 minutes at 400ºF or until cheese is bubbly and crust is golden brown.
MY OWN CHANGES:
I divided the dough in half and made a 14-inch pizza (or, slightly overlapping my piece of parchment paper.) The other half of the dough went into a plastic bag in the fridge. Jack wants pizza again tomorrow because this one was so good!) I let the shell rest, covered with plastic wrap, while I preheated the oven to 500 degrees, I pricked the shell with a fork and brushed it with olive oil, then baked it on the parchment on my pizza stone on the CENTER rack for exactly FOUR minutes. I removed it from the oven and then I place the baked shell on a pizza pan brushed with olive oil. (I also brushed the pizza shell with olive oil again, especially the edges.) I topped it with sauce and pepperoni and cheese while letting the oven preheat to 550 degrees. I then put the pizza on the very lowest oven rack and cooked it until brown and bubbly.
NOTE: I made pizza again the next day with the remaining dough and I swear it was even better after a rest in the fridge overnight! It was so crispy and chewy! This is the BEST crust I have found yet!