Cooking with Beer! - Pizza Dough

As you may know, cooking with beer has become a hobby of mine. It all started with baking pizza one day with a can of crappy American beer because the yeast went bad, two years earlier. I was hungry after a social, so I decided to make beer-based pizza again. I'm a very picky eater, I don't eat pepperoni pizza (nor most pizza toppings), so I decided on bacon. I cooked up two slices of bacon, topped the dough sauce & cheese and cooked it. This was one of the better pizzas I ever made, the bread was slightly dense, but it was tasty. I would so make this again one day.

I found this incredibly easy recipe on the Food Network website, and used that as the pizza dough recipe. Here's the recipe:

  • 3 cups unbleached flour 
  • 1 tablespoon baking powder 
  • 1/2 teaspoon salt 
  • 1 bottle or can of beer (I'm not even going to say what I used) 
  • A dab of oil for greasing the pan. 
For toppings & cheese, do what you like most. It usually takes 15-20 minutes to cook at 350F, I recommend checking on it every 5 minutes. How did it turn out? Pretty damned tasty. One of the best pizzas I've ever made, the beer is slightly noticeable in the pizza dough, and helps give it a better crunch than if I were to use yeast + water. I'll certainly make this again, and again, and again. The dough is a fairly simple recipe, and even doable if you've had a few beers in you, but I don't recommend you doing this when you had 6 Unibroues in you, at 3AM.

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