Beer Pizza Dough

Since everyone else has been making pizza, I decided to jump on the bandwagon. 😉 And since I’m still not really comfortable with yeast yet (or patient enough to wait for pizza), I tried out this recipe for beer pizza dough. It was super quick and easy, and since it makes enough for 2 I split the dough and threw half in the freezer. The first one ended up requiring more flour than the recipe called for to make it workable, but when I thawed the second one it was super easy to shape with just a sprinkle of flour. Maybe I’ll try letting it rest a bit when I make it next time. Anyhow, as Megan said- cleaning out the fridge usually yields good results, and this was no exception. Leftover chicken (from our previous recipe challenge!), red pesto, red onions, artichokes, roasted peppers, and fresh mozzarella came together for a delightful meal. 😋

Oh yeah, and I also had a tool recommendation to go with the recipe! Has anyone else heard of a Danish dough whisk? I saw an ad for them and my interest was piqued, so of course I went straight to Amazon to check them out. I wasn’t sure if it would really make a difference, but they aren’t too pricey so I decided to try it out. And now that I’ve used it a few times, I really like it! Even with the sticky pizza dough, it did a really good job of mixing and was super easy to clean. So that’s the latest new tool in my kitchen. 😁

Beer Pizza Dough

Ingredients

• 3cups All-Purpose Flourplus more for dusting
• 1tbps Baking Powder
• 1/2tsp Salt
• 3tsp Sugar
• 112 oz can Light Beer
•  olive oil
•  Corn Meal

Instructions

1. Preheat oven to 450 degrees F.
2. Combine flour, baking powder, salt, and sugar in a large bowl and mix.
3. Pour in the beer and mix with a wooden spoon, folding the flour into the beer. The dough will be sticky.
4. Flour your hands and a work surface. Turn the dough out and sprinkle flour on the dough. Knead it only

   2-3 times and then shape it into a ball. 
5. Divide the ball into two if you want to make two smaller pizzas. Each half is enough to make a medium

   thin pizza on a pizza stone, or a thicker crust pizza in a cast iron skillet.
6. Lightly grease the cast iron skillet with olive oil. Then dust with corn meal. If using a pizza stone, simply

   dust with corn meal.
7. Roll out the dough or lift and stretch dough out into a circle. Place into skillet or on stone.
8. Brush with your favorite pizza sauce, add cheese and toppings. Bake for 15-20 minutes or until golden

   brown on top. We like our pizza crust more firm, so we tend to bake it a few minutes longer. Use a spatula

   to check under the pizza and make sure it is golden brown.