Pizza. Oh glorious pizza. It encompasses the 3 Cs in the most perfect way. Crispy, Chewy and Cheesy. Making pizza crust is absolutley worth every ounce of effort it takes, and honestly it is not that hard. I found the recipe for this pizza crust on an awesome blog I just discovered called Displaced Housewive. Her blog is funny and her recipes are dope.
This pizza crust in particular is great because it is made with beer. I mean…how much more do you want? Pizza + Beer = Perfection. The crust comes out cripsy and is able to withstand a fair amount of toppings.
I recommend not going too heavy handed on the sauce and toppings though because it will over power this great vessle for which the toppings are upon.
For my pizza we used our favorite pizza sauce, pepperoni, peppers, onion and mushrooms but feel free to use whatever toppings you want but like I said respect the dough. The dough can be made into two big pizzas or 4 small ones and can be made vegan by using maple sypup instead of honey.
Best way to enjoy this pizza is with a beer and a buddy!
Without further ado…here you dough!
Beer Pizza Crust
1 12-ounce bottle of warm beer. I know, warm beer sounds like a sin but it needs to be warm to activate the yeast. Place it in a bowl of warm water for about 30 minutes to get it to the right temp.
2 packages dry yeast
2 TBS honey or maple syrup
3 tablespoons olive oil, plus more for the bowl.
4 cups of all purpose white flour
3 TSP of salt
Cornmeal for dusting underneath the dough, pre-oven or BBQ
Whatever toppings and sauce you want! Get crazy!
Place the beer, yeast, honey or maple syrup and olive oil in a bowl. Mix and let the yeast activate for about 10 minutes until it is nice and frothy like a delicious cold beer.
Once foamy add 3 cups of your flour and salt and begin to knead the dough. Now, this takes a little work and you might break a sweat but hey, if you are eating pizza you might as well sweat a little right. Knead the dough for about 8 minutes until the dough is no longer sticky. You might need to add more flour as you need. Add about 1/4 cup at a time and do not add more than 1 cup of additonal flour.
Once the dough has come together into a small, stretchy little ball add a splash of olive oil to a seperate bowl and place dough in said bowl for rising. Cover the bowl with a towel, grab a beer (you deserve it) and let the dough rise and rest for an hour. If you live in a cold place you can put the bowl in the oven (not on) to let it get warmer. The dough should about double in size.
Now grab a baking sheet, cover with parchment paper, sprinkle it with flour. Seperate your dough into either 2 or 4 equal sized balls and place them on the baking sheet. I said it before, baking take patience, and these babies have to rest again for another hour. I promise the wait is worth it! Cover them back up with the same towel it let them rest.
When the hour is up, all of your hard work is ready to be made into pizza. Preheat your oven to 500F and get ready to assemble, like the Transformers.
Grab one dough ball and hand stretch it to the desired size. You do not want to pull it too thin or it will not hold your toppings. Place your dough ball on a baking sheet dusted with corn meal, no parchement paper, to keep from sticking. It also gives a another element of crunch.
Add your toppings and remember less is more when it comes to sauce. Place the pizzas in the oven for 12-15 minutes. Make sure to check your oven at the 12 minute mark since it is set so hot. You don’t want to burn this crust.
Let the pizza cool for a couple of minutes so you don’t burn your mouth and then enjoy, with a beer, obviously.