BEER PIZZA CRUST
Make and share this Beer Pizza Crust recipe from Food.com.
Provided by Babs in Toyland
Categories Breads
Time 25m
Yield 1-2 pizza crusts
Number Of Ingredients 5
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.
BASIL BEER PIZZA CRUST
From Canada's Best Bread Machine Baking Recipes book. This recipe can be made in a bread machine, or by hand. I usually make two pizzas from this recipe and have leftovers, but you could roll it out into one larger pizza and/or thicker crust.
Provided by CoCaShe
Categories Breads
Time 1h10m
Yield 2 pies, 4 serving(s)
Number Of Ingredients 6
Steps:
- If using a bread machine, simply add all the ingredients in the order given. Make sure that the salt and yeast do not touch, and that the yeast does not touch the liquid, especially if you have a bread machine that preheats the ingredients.
- If making by hand:.
- Pour beer into a cup and sprinkle the yeast on top. Let sit for about 5 minutes or until yeast starts bubbling and foaming.
- Mix all dry ingredients. Slowly add in beer and yeast mixture. Combine all ingredients.
- Kneed dough on a cutting board or countertop for approximatley 8-10 minutes. Use flour on the counter top and your hands to ensure it doesn't stick. The dough is ready when it's elastic and you can see little bubbles in it.
- Place dough in a bowl (spray first with non-stick spray) and cover with a dish towel. Place somewhere warm (I use the oven preheated to about 200F and then cooled off). Let rise for about 30-40 minutes, or until doubled in size.
- Roll out dough using a rolling pin. Top with whatever you like!
- Bake in 475F preheated oven for 8-10 minutes. If using a pizza stone, make sure you preheat the stone in the oven.
- When the crust is brown and the cheese is browning, remove from the oven and let pizza stand for a few minutes. This will allow the cheese to solidify and make it easier to cut.
Nutrition Facts : Calories 380.2, Fat 1, SaturatedFat 0.2, Sodium 586.5, Carbohydrate 76.5, Fiber 3, Sugar 2.4, Protein 10.6
BEER PIZZA
This is a very filling pizza that my husband loves. My mom and dad use to make it when I was young, and it was always a treat.
Provided by Kristal Conroy-Contaldi
Categories Meat and Poultry Recipes Pork
Time 55m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Heat the oil in a skillet over medium heat, and saute the pepperoni and bacon until evenly browned. Mix in the mushrooms, onion, and green pepper. Cook and stir about 5 minutes, until tender.
- In a medium saucepan over medium heat, mix the ingredients from the skillet with the tomato sauce and beer. Season with garlic, oregano, thyme, and salt. Allow the mixture to simmer for about 15 minutes, until slightly thickened. Spread over the 2 pizza crusts, and top with cheese.
- Bake 20 to 25 minutes in the preheated oven, until the cheese is melted and the crust is golden brown.
Nutrition Facts : Calories 281.4 calories, Carbohydrate 21.8 g, Cholesterol 34.2 mg, Fat 14.6 g, Fiber 1.5 g, Protein 14.2 g, SaturatedFat 4.9 g, Sodium 1135.6 mg, Sugar 4.4 g
BEER PIZZA CRUST
This is a fast easy pizza crust. Makes two large crusts, or one large calzone with top and bottom crust.I use the cheapest beer I can find.
Provided by Montana Heart Song
Categories Breads
Time 40m
Yield 12-16 serving(s)
Number Of Ingredients 7
Steps:
- In metal mixing bowl, add flour and salt. Mix.
- In large glass mixing cup add yeast.
- Then warm water, not lukewarm, warmer.
- Stir. Add sugar slowly, and stir once.
- It should start to bubble. That is called proofing.
- Pour yeast mixture into flour mixture and slightly stir and add the can of beer. Mix.
- Add more flour if necessary. I have found I need about 1/3 cup more flour but it seems to depend on the weather. The dough should stay together when pressed. Separate into two portions. Pack each portion togetrher with your hands.
- Preheat over 425*.
- Spray Pam on two pizza pans.
- Place each portion in the pan. Oil your fingers and press the dough from the middle out until the pan is covered. Don't worry if it looks a little uneven, that is ok. If you want to prick with a fork you may.
- Bake about 7- 10 minutes. Take out.
- Note: This prevents soggy crusts.
- Add any toppings. Bake until crust is slightly brown and toppings are hot and cheese melted. Usually 15 minutes,.
Nutrition Facts : Calories 156.4, Fat 0.6, SaturatedFat 0.1, Sodium 391.3, Carbohydrate 30.4, Fiber 1.8, Sugar 0.5, Protein 5.1
QUICK BEER PIZZA DOUGH
The beer adds just a hint of fragrence and flavor in this quick pizza dough. We found this great recipe in the King Arthur Catalog. Another great one from King Arthur Flour. We modified it a bit to match the things we have in our pantry. Please note that the prep time includes the rising time for the dough.
Provided by Grandpa and Grandma
Categories Breads
Time 2h20m
Yield 2 pizzas
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1120.1, Fat 16.2, SaturatedFat 2.3, Sodium 1940.1, Carbohydrate 199.3, Fiber 7.8, Sugar 0.7, Protein 28.3
BEER DRINKERS' PIZZA
This recipe for a delicious Beer Drinkers' Perfect Pizza comes courtesy of Santo Bruno.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes four 12-inch pizzas
Number Of Ingredients 9
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.
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