Best Beer Drinkers Pizza Dough Recipes

BEER DRINKER'S PIZZA DOUGH

Steps:

• In the bowl of an electric mixer, whisk to combine beer, 2 tablespoons olive oil, sugar, salt, and yeast. Fit bowl on electric mixer fitted with a dough hook, mix until incorporated, 1 to 2 minutes. Slowly add flour, and mix until dough is fairly stiff, about 10 minutes.
• On a lightly floured work surface, knead dough until smooth and elastic, about 5 minutes. Brush the inside of a large bowl with remaining tablespoon olive oil; transfer dough to bowl, turning once to grease top. Cover bowl with plastic wrap, and leave in a warm place until dough has doubled in size, about 1 1/2 hours.
• Punch down dough, and transfer to a clean surface. Using a bench scraper or sharp knife, divide dough into quarters; keep covered with plastic wrap.

BEER-BASED PIZZA DOUGH RECIPE

Steps:

• Measure the flour, baking powder, and salt into a large bowl. Whisk until thoroughly combined.
• Using a wooden spoon or spatula, slowly pour the beer into the flour mixture while stirring. Once a sticky dough forms, stop stirring. Lightly oil your hands and continue to knead the dough with your hands until it pulls away from the sides of the bowl.
• Very lightly dust your work surface with flour.
• Oil your hands with olive oil and place the dough on your work surface. Knead it until it comes together and is elastic. If it starts to stick, sprinkle the dough with more flour.
• Divide the dough in half and form each half into a ball. Cover with a kitchen towel and let the dough rest for 30 minutes.
• After 30 minutes, knead each dough ball again, this time until they're smooth. Drizzle the dough with oil. Rest for 1-2 hours, until the gluten has relaxed and the dough is easy to roll out.
• When you are ready to make your pizza, preheat your oven with a pizza stone or steel on the highest rack to 500 F. Roll out the dough until it's about 12-inches in diameter, dock the dough using a fork to try to pop air bubbles in the dough. Then, top with your favorite toppings, and bake for 10 to 12 minutes. You can also bake on a baking sheet if you don't have a pizza stone.

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.

BEER DRINKERS' PIZZA

Steps:

• Preheat oven to 400 degrees. Wrap garlic in a piece of parchment-lined foil. Roast until soft, 20 to 30 minutes. Let cool, and squeeze cloves to remove pulp.
• In a medium bowl, stir to combine roasted garlic, tomatoes, 1 tablespoon olive oil, oregano, and basil. Season with salt and pepper; set aside.
• On a pizza peel dusted with flour, place one-quarter of the dough. Using your fingers, begin to flatten and push dough evenly out from center until it measures about 12 inches in diameter. Crimp edges to form a rim. Sprinkle one-quarter of the mozzarella onto dough. Spoon 1/2 cup of the tomato mixture over mozzarella.
• Heat 1 tablespoon olive oil in a 12-inch cast-iron skillet over high heat. When very hot but not smoking, reduce heat to low. Lift pizza peel and, using a slight jerking motion, slide pizza about one inch back and forth on the peel to loosen it. Slightly tilt the peel, and slide the pizza off the peel, centering it in the skillet. Cover skillet, and cook until pizza is golden on the bottom, about 10 minutes. Repeat with remaining ingredients.

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.