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Beer Pizza Crust

Servings: 2 crusts
Author: Stephanie Wise

Ingredients

  • 4 cups unbleached all-purpose flour (OR 2 ½ cups unbleached all-purpose flour and 1 ½ cups semolina OR 2 ½ cups unbleached all-purpose flour and 1 ½ cups whole wheat flour)
  • 2 tsp instant yeast
  • 1 tsp baking powder
  • 1 ½ tsp salt
  • 2 tbsp olive oil
  • 1 ½ cups room-temperature beer the stronger the flavor, the better

Instructions

  • Place all ingredients in the bowl of a stand mixer fixed with a paddle attachment and mix until just combined. Replace paddle attachment with dough hook and knead dough until smooth and elastic, about 7 minutes (or knead by hand on a lightly floured countertop for about 10 minutes).
  • Form dough into a ball, place in a lightly greased bowl, cover, and let rise until doubled, about 1 1/2 to 2 hours.
  • Preheat oven to 450 degrees F. Remove risen dough from bowl and punch down. Divide in half and shape each piece into a 10-12 inch round or 8-by-12 inch rectangle. Place rounds or rectangles onto pizza stones or parchment paper-lined baking sheets.
  • For thin crust, bake pizza immediately. For medium to thick crust, let dough rest for about 30 minutes.
  • Bake crusts without anything on them for about 5 minutes. Add meat and veggie ingredients and bake another 10 minutes. Add half the cheese and any herbs and bake another 3 minutes, then add remaining cheese and bake until cheese is just melted, about 3 more minutes.
  • Remove from oven and let rest 10 minutes before slicing.