Quick Beer Pizza Dough
Nb persons: 0
Yield: 2 pizzas
Preparation time: Hands-on time: 20 mins. to 30 mins. Baking time: 18 mins. to 48 mins.
Total time: Total time: 1 hrs 8 mins. to 3 hrs 28 mins.
Source: King Arthur Flour
| Beer adds just a hint of fragrance and flavor to this quick pizza dough. | |
| 2 1/2 c. | King Arthur Unbleached All-Purpose flour |
| 1 1/2 c. | semolina*, *Substitute unbleached all-purpose flour if you don't have semolina. |
| 1 Tb. | Pizza Dough Flavor, optional |
| 2 tsp. | instant yeast |
| 1 tsp. | baking powder |
| 1 ½ tsp. | salt |
| 2 Tb. | olive oil |
| 1 ½ c. | room-temperature beer |
Directions
1) Mix and knead together all of the dough ingredients — by hand, mixer or bread machine — until you?ve made a smooth, soft dough.
2) Cover the dough, and allow it to rise for 30 minutes, or for up to 2 hours.
3) Preheat the oven to 500°F with the pizza stone (if you're using one) on a lower rack.
4) Divide the dough in half. Shape each half into a 10" to 12" round.
5) 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.
6) Transfer the pizzas, parchment and all, to the baking stone. Or place the pans in the oven.
7) 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.
8) Remove from the oven, and serve hot.
Yield: 2 pizzas.
Recipe uploaded with Shop'NCook recipe organizer software.
Back to Shop'NCook recipe database