The secret to my pizza crust?
Beer!Yep, but you can still make it without,if you happen to be out of beer.
Pizza crust is one of those simple things in life that just taste better homemade.
So here are the ingredients
6 cups of flour
(+1c or more during the kneading, spreading process)
***For the pizza crust I use white flour, because my awesome husband prefers it that way.***
1 can of beer
pinch of salt
11/2 T yeast
Heat up slightly the beer and water mixture (you want a total of 3 cups of liquid). The liquid should be lukewarm, aka, you need to be able to keep your finger in the liquid without burning. Usually 20 or 30seconds in the microwave will do it.
I used a 16oz (2cups) can of beer, and added 1 cup of water.Add the lukewarm liquid in the container with 11/2 T of yeast and a pinch of salt.
Add the 6 cups of flour, one at the time, stirring with a wooden spoon.
The dough should be wet as in sticky.Cover and let it rise for at least 2 hours.
Look at the fluffiness :)Add more flour as needed, until the dough does not stick on your hands anymore.
Roll it out and use a fork to make small holes in the crust.
This will prevent the pizza crust to get giant bubbles.
This recipe makes 4 medium-large.
You can also just use half dough for 2 pizzas, and put the other half in the fridge (use a airtight container), to be used another time,up to 2 weeks.
Add pizza sauce (this is my recipe) and toppings
and bake in the oven for 20 minutes at 400 (450 depending on your oven)
I rotate top to bottom half way through the cooking, since our oven is
The beer gives the pizza a nice flavor. I really encourage you to try at least one time!
As I said, I have made it plenty of times without the beer, and it does taste great as well.
How about a pizza night soon?
For a couple of dollars you can make 4 large pizza crusts...enjoy!
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