Beer Dough Pizza Food

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.

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.

NO-YEAST BEER PIZZA DOUGH

Steps:

• In a large bowl, stir together the flour, baking powder, and salt with a wooden spoon, whisk, or dough whisk. Pour in the beer and continue mixing until a sticky dough forms and begins to pull away from the sides of the bowl.
• Dust a work surface generously with flour. Scoop the dough onto your work surface and knead it until it is smooth and elastic and no longer sticks to your hands, sprinkling with more flour as needed. Divide the dough into 2 equal pieces and form each one into a ball. Cover the dough balls with plastic wrap or a large upside-down bowl. Let rest for at least 15 minutes or up to 2 hours before using.
• Roll or stretch the dough as you would any other pizza dough, transfer it to an oiled baking sheet or floured pizza peel (if using a baking stone/steel), and top it with whatever toppings you like.
• If you're using a baking sheet, bake the pizza at 500°F for 10 to 12 minutes or until the crust is golden. If using a baking stone/steel, place the stone or steel in the bottom third of the oven, preheat to 500°F or as hot as your oven can get, and then turn on the broiler. Shimmy the pizza from the peel to the stone and broil the pizza for 5 to 7 minutes, until the crust and toppings have begun to blister.

BEER DOUGH PIZZA

Steps:

• Mix all dry ingredients (except breadcrumbs).
• Add beer and knead to smooth (the more you knead it, the chewier it will become!).
• Let rise until doubled in size in a well-oiled bowl.
• Turn out and knead again. Let rise.
• Roll dough out onto pizza pan that has been greased and sprinkled with Italian style bread crumbs (there is no need to "roll" edges, the pizza will rise enough where there are no toppings to create it's own crust).
• Add toppings of your choice, sprinkle crust with more bread crumbs.
• Bake at 400° until golden brown.

BEER PIZZA DOUGH RECIPE

Steps:

• In the standup mixer add the water and sprinkle the yeast on top, let sit 5-10 minutes then stir to combine. Add the beer, flour and oil, start to knead then add the salt and continue to knead for 5-7 minutes.
• Move the dough to a lightly floured flat surface and form into a ball, place in a lightly oiled bowl rolling the dough to lightly cover in oil, cover with plastic wrap or a clean tea towel, let rise in a warm draft free area for 1-2 hours or until doubled in bulk.
• Place the dough on a lightly floured surface and knead a few times, divide the dough into two parts or leave as one, cover with a tea towel and let rest* 20 minutes. Form the dough on 1-2 pizza rounds or cookie sheets, top with your favourite toppings and bake in a 425F (220C) oven for 12-15 minutes. Cut and serve. Enjoy!

PIZZA "BEER" DOUGH

Steps:

• Preheat oven to 400°F
• In a large bowl, mix the flour, beer, olive oil and salt.
• Mold the dough into a ball with your hands, and roll it out into a circle.
• Add desired toppings.
• Baked for about 15 minutes or until cheese has melted and the crust is flaky.
• This dough does not need to rise and if you add sugar makes a very nice pastry dough. It´s different than regular pizza dough but very tasty, give it a try!

BEER PIZZA DOUGH

Steps:

• Combine flour, baking powder and salt in a large bowl and mix thouroughly.
• Add beer slowly, mixing after all beer is added. Hands tend to work better for mixing.
• Spread a handful of flour on work surface and place dough on it.
• Knead the dough 3 or 4 times, and separate into 2 balls.
• Roll the dough out, using a rolling pin liberally dusted with flour.
• The dough is ready to be used for pizza or frozen until ready to use.
• To bake, add desired toppings.
• Heat oven to 350 degrees and bake 10 minutes.