Beer pizza dough recipe

Back in the early 2010s I was planning on creating a section on this website dedicated to beer-based recipes (food and beverages such as cocktails) but it never took off so I quit doing it pretty quickly as it was incredibly time consuming.

Here's a beer pizza dough recipe post I wrote up back in 2011:

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 recipe on the Food Network website and has become my go-to pizza dough recipe as it's incredibly easy to make and (mostly) foolproof.

3 cups flour (preferably unbleached)
1 tablespoon baking powder
1/2 teaspoon salt
355mL (12oz) of beer - I generally use a cheaper domestic beer but I suggest using a nice craft Lager/Pilsner, Blonde or Amber Ale, certain characteristics will subtly pop out in the final product
A dab of oil for greasing the pan

As soon as you add the beer to the mix, it will foam up like crazy, but don't worry, it will blend in quite well. Once done mixing the ingredients, let the dough set for at least an hour. Enjoy a beer as you wait!

For toppings, sauce, and 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 I find that it helps give it a better crunch than if I were to use regular yeast and water. I'll certainly make this again, and again, and again.

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