BEER PIZZA CRUST
Make and share this Beer Pizza Crust recipe from Food.com.
Provided by Babs in Toyland
Categories Breads
Time 25m
Yield 1-2 pizza crusts
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees.
- Combine the flour, baking powder and salt in a large bowl and mix thoroughly.
- Pour in the beer and mix well.
- The dough will be sticky.
- Spread a handful of flour on your work surface and dump the dough onto it.
- Tiss the dough around to coat it with flour and prevent it from sticking.
- Knead it 2 or 3 times to make it pliable.
- Shape the dough into a ball and divide it in two if you are making 2 thin crust pizzas.
- For a deep dish pie do not divide.
- Grease your pizza pan with oil and use a rolling pin to roll the dough out into a circle.
- Brush crust with olive oil lightly and then add your sauce and toppings.
- Bake for 12- 15 minutes or until golden brown on top.
BASIL BEER PIZZA CRUST
From Canada's Best Bread Machine Baking Recipes book. This recipe can be made in a bread machine, or by hand. I usually make two pizzas from this recipe and have leftovers, but you could roll it out into one larger pizza and/or thicker crust.
Provided by CoCaShe
Categories Breads
Time 1h10m
Yield 2 pies, 4 serving(s)
Number Of Ingredients 6
Steps:
- If using a bread machine, simply add all the ingredients in the order given. Make sure that the salt and yeast do not touch, and that the yeast does not touch the liquid, especially if you have a bread machine that preheats the ingredients.
- If making by hand:.
- Pour beer into a cup and sprinkle the yeast on top. Let sit for about 5 minutes or until yeast starts bubbling and foaming.
- Mix all dry ingredients. Slowly add in beer and yeast mixture. Combine all ingredients.
- Kneed dough on a cutting board or countertop for approximatley 8-10 minutes. Use flour on the counter top and your hands to ensure it doesn't stick. The dough is ready when it's elastic and you can see little bubbles in it.
- Place dough in a bowl (spray first with non-stick spray) and cover with a dish towel. Place somewhere warm (I use the oven preheated to about 200F and then cooled off). Let rise for about 30-40 minutes, or until doubled in size.
- Roll out dough using a rolling pin. Top with whatever you like!
- Bake in 475F preheated oven for 8-10 minutes. If using a pizza stone, make sure you preheat the stone in the oven.
- When the crust is brown and the cheese is browning, remove from the oven and let pizza stand for a few minutes. This will allow the cheese to solidify and make it easier to cut.
Nutrition Facts : Calories 380.2, Fat 1, SaturatedFat 0.2, Sodium 586.5, Carbohydrate 76.5, Fiber 3, Sugar 2.4, Protein 10.6
BEER PIZZA
This is a very filling pizza that my husband loves. My mom and dad use to make it when I was young, and it was always a treat.
Provided by Kristal Conroy-Contaldi
Categories Meat and Poultry Recipes Pork
Time 55m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Heat the oil in a skillet over medium heat, and saute the pepperoni and bacon until evenly browned. Mix in the mushrooms, onion, and green pepper. Cook and stir about 5 minutes, until tender.
- In a medium saucepan over medium heat, mix the ingredients from the skillet with the tomato sauce and beer. Season with garlic, oregano, thyme, and salt. Allow the mixture to simmer for about 15 minutes, until slightly thickened. Spread over the 2 pizza crusts, and top with cheese.
- Bake 20 to 25 minutes in the preheated oven, until the cheese is melted and the crust is golden brown.
Nutrition Facts : Calories 281.4 calories, Carbohydrate 21.8 g, Cholesterol 34.2 mg, Fat 14.6 g, Fiber 1.5 g, Protein 14.2 g, SaturatedFat 4.9 g, Sodium 1135.6 mg, Sugar 4.4 g
QUICK BEER PIZZA DOUGH
The beer adds just a hint of fragrence and flavor in this quick pizza dough. We found this great recipe in the King Arthur Catalog. Another great one from King Arthur Flour. We modified it a bit to match the things we have in our pantry. Please note that the prep time includes the rising time for the dough.
Provided by Grandpa and Grandma
Categories Breads
Time 2h20m
Yield 2 pizzas
Number Of Ingredients 6
Steps:
- Mix and knead together all the ingredients - by hand, mixer or bread machine - until you've made a smooth, soft dough. Cover the dough, and allow it to rise for 30 minutes or up to 2 hours.
- Preheat the oven to 500F with a pizza stone (if you are using one) on a lower rack.
- Divide the dough in half. Shape each half into a 10" to 12" round.
- 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.
- Transfer the pizzas, parchment and all to the baking stone. Or place the pans in the oven. 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.
- Remove from the oven, and serve hot.
Nutrition Facts : Calories 1120.1, Fat 16.2, SaturatedFat 2.3, Sodium 1940.1, Carbohydrate 199.3, Fiber 7.8, Sugar 0.7, Protein 28.3
BEER PIZZA CRUST
This is a fast easy pizza crust. Makes two large crusts, or one large calzone with top and bottom crust.I use the cheapest beer I can find.
Provided by Montana Heart Song
Categories Breads
Time 40m
Yield 12-16 serving(s)
Number Of Ingredients 7
Steps:
- In metal mixing bowl, add flour and salt. Mix.
- In large glass mixing cup add yeast.
- Then warm water, not lukewarm, warmer.
- Stir. Add sugar slowly, and stir once.
- It should start to bubble. That is called proofing.
- Pour yeast mixture into flour mixture and slightly stir and add the can of beer. Mix.
- Add more flour if necessary. I have found I need about 1/3 cup more flour but it seems to depend on the weather. The dough should stay together when pressed. Separate into two portions. Pack each portion togetrher with your hands.
- Preheat over 425*.
- Spray Pam on two pizza pans.
- Place each portion in the pan. Oil your fingers and press the dough from the middle out until the pan is covered. Don't worry if it looks a little uneven, that is ok. If you want to prick with a fork you may.
- Bake about 7- 10 minutes. Take out.
- Note: This prevents soggy crusts.
- Add any toppings. Bake until crust is slightly brown and toppings are hot and cheese melted. Usually 15 minutes,.
Nutrition Facts : Calories 156.4, Fat 0.6, SaturatedFat 0.1, Sodium 391.3, Carbohydrate 30.4, Fiber 1.8, Sugar 0.5, Protein 5.1
BEER PIZZA DOUGH
From a vegetarian cooking book, this is a tasty chewy dough that is great for pizza. I like to use IPA or Honey-wheat beers, which give the dough a nice flavor. The dough can be very sticky initially, but using a little more flour when rolling it out helps. One batch makes enough for 2 pizzas, and the dough freezes great.
Provided by sunflame13
Categories Low Cholesterol
Time 25m
Yield 2 pizza crusts
Number Of Ingredients 4
Steps:
- Combine flour, baking powder and salt in a large bowl and mix thouroughly.
- Add beer slowly, mixing after all beer is added. Hands tend to work better for mixing.
- Spread a handful of flour on work surface and place dough on it.
- Knead the dough 3 or 4 times, and separate into 2 balls.
- Roll the dough out, using a rolling pin liberally dusted with flour.
- The dough is ready to be used for pizza or frozen until ready to use.
- To bake, add desired toppings.
- Heat oven to 350 degrees and bake 10 minutes.
Nutrition Facts : Calories 876.4, Fat 2.1, SaturatedFat 0.3, Sodium 1137.5, Carbohydrate 174.9, Fiber 5.9, Sugar 0.6, Protein 23.4
BEER PIZZA DOUGH (FOR BLACK AND DECKER BREAD MACHINE)
Take a look under the lid once it starts to knead the dough, humidity can alter the doughs texture, it should be slightly sticky but soft and elastic, if it is too sticky then add in a little flour on top of the dough and watch to see if the dough is the correct texture, if the dough is too dry then add in 1 teaspoon water at a time until it is right, if possible leave the unopened bottle or can of beer in a warm sunny spot before using :)
Provided by Kittencalrecipezazz
Categories Yeast Breads
Time 5m
Yield 1 pizza dough
Number Of Ingredients 6
Steps:
- Place the 6 ingredients in order listed into the bread pan (starting with the beer).
- Follow the manufacturer's instructions for using the dough setting.
- Remove dough from bread pan, cover with clean tea towel and let rest 5 minutes.
- Roll and shape dough into a round.
Nutrition Facts : Calories 1531.6, Fat 16.6, SaturatedFat 3.8, Sodium 2344.5, Carbohydrate 285.4, Fiber 10.6, Sugar 13.5, Protein 38.6
BEER DOUGH PIZZA
My favorite pizza...my father and I used to make it together when I was little. Simple, easy, and so much better than store-bought!
Provided by Wildflower5656
Categories Low Cholesterol
Time 2h15m
Yield 2 Medium-Large pizzas, depending on how thin you rol, 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix all dry ingredients (except breadcrumbs).
- Add beer and knead to smooth (the more you knead it, the chewier it will become!).
- Let rise until doubled in size in a well-oiled bowl.
- Turn out and knead again. Let rise.
- Roll dough out onto pizza pan that has been greased and sprinkled with Italian style bread crumbs (there is no need to "roll" edges, the pizza will rise enough where there are no toppings to create it's own crust).
- Add toppings of your choice, sprinkle crust with more bread crumbs.
- Bake at 400° until golden brown.
Nutrition Facts : Calories 451.7, Fat 1.2, SaturatedFat 0.2, Sodium 40.6, Carbohydrate 91.2, Fiber 3.1, Sugar 13, Protein 11.4
BEER DRINKERS' PIZZA
This recipe for a delicious Beer Drinkers' Perfect Pizza comes courtesy of Santo Bruno.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes four 12-inch pizzas
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Wrap garlic in a piece of parchment-lined foil. Roast until soft, 20 to 30 minutes. Let cool, and squeeze cloves to remove pulp.
- In a medium bowl, stir to combine roasted garlic, tomatoes, 1 tablespoon olive oil, oregano, and basil. Season with salt and pepper; set aside.
- On a pizza peel dusted with flour, place one-quarter of the dough. Using your fingers, begin to flatten and push dough evenly out from center until it measures about 12 inches in diameter. Crimp edges to form a rim. Sprinkle one-quarter of the mozzarella onto dough. Spoon 1/2 cup of the tomato mixture over mozzarella.
- Heat 1 tablespoon olive oil in a 12-inch cast-iron skillet over high heat. When very hot but not smoking, reduce heat to low. Lift pizza peel and, using a slight jerking motion, slide pizza about one inch back and forth on the peel to loosen it. Slightly tilt the peel, and slide the pizza off the peel, centering it in the skillet. Cover skillet, and cook until pizza is golden on the bottom, about 10 minutes. Repeat with remaining ingredients.
More about "beer pizza crust recipes"
PIZZA DOUGH WITH BEER | RICARDO
From ricardocuisine.com
5/5 (20)Total Time 25 minsCategory Main Dishes
BEER PIZZA DOUGH RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
HONEY BEER PIZZA DOUGH RECIPE - BARBECUEBIBLE.COM
From barbecuebible.com
BEER-INFUSED PIZZA DOUGH RECIPE | FOOD FOR NET
From foodfornet.com
BEST BEER WITH PIZZA: PAIRING GUIDE | THE BOTTLENECK BLOG
From bottleneckmgmt.com
USING BEER TO ENHANCE A CRUST: THE PIZZA CHEF - CANADIAN ...
From canadianpizzamag.com
15-MINUTE BEER PIZZA DOUGH - PIZZA - CREATIVE CULINARY
From creative-culinary.com
BEER PIZZA DOUGH RECIPE — OONI USA
From ooni.com
BEER AND PIZZA | THE WORLD'S MOST ICONIC PAIR | BEERWULF
From beerwulf.com
BEER PIZZA DOUGH RECIPE / NO YEAST PIZZA CRUST
From thursdaynightpizza.com
BEER PIZZA CRUST-WHEN DAY DRINKING LEADS TO A THING OF ...
From thetailgatefoodie.com
3 DAY BEER PIZZA DOUGH – BAKING STEEL
From bakingsteel.com
THE BEST BEER PIZZA DOUGH RECIPE – BAKING STEEL
From bakingsteel.com
QUICK SKILLET PIZZA WITH BEER DOUGH - ONE HOT OVEN
From onehotoven.com
SOURDOUGH BEER PIZZA CRUST - MY KITCHEN CLATTER
From mykitchenclatter.com
QUICK BEER-CRUST PIZZA | KING ARTHUR BAKING
From kingarthurbaking.com
BEER PIZZA CRUST RECIPE AN EASY FIX - OKLAHOMAN.COM
From oklahoman.com
BEER DOUGH – BEER YOU CAN EAT
From beeryoucaneat.com
SPENT GRAIN PIZZA DOUGH RECIPE | MR. BEER
From mrbeer.com
QUICK BEER PIZZA CRUST | KING ARTHUR BAKING
From kingarthurbaking.com
BEER PIZZA CRUST – PIZZACRAFT
From pizzacraft.com
BEER PIZZA CRUST - AMUSE YOUR BOUCHE | RECIPES, PIZZA ...
From pinterest.ca
BEER PIZZA CRUST DOUGH – DIANE'S FOOD BLOG
From dianesfoodblog.com
PIZZA CRUST WITH BEER - FLEISCHMANN'S YEAST
From fleischmannsyeast.com
BEER CRUST PIZZA DOUGH | FOOD PROCESSOR RECIPES, RECIPES ...
From pinterest.ca
BEER-INFUSED PIZZA DOUGH IS A PERFECT BREWPUB PAIRING
From craftbeer.com
BEER PIZZA DOUGH
From cynfulkitchen.ca
BREAD MACHINE BEER PIZZA DOUGH RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEER PIZZA CRUST - KOOKY PIZZA
From kookypizza.com
BEER PIZZA DOUGH - RESTLESS CHIPOTLE
From restlesschipotle.com
BEER PIZZA DOUGH (WITH MAKE-AHEAD DIRECTIONS) - BURRATA ...
From burrataandbubbles.com
BEER CRUST PIZZA DOUGH BY SALT N SEAR CATERING - JILLIAN ...
From jillianharris.com
~ PUT THE BEER IN THE PIZZA DOUGH THIN-CRUST PIZZA ...
From bitchinfrommelanieskitchen.com
BEER CRUST PIZZA - PLAIN CHICKEN
From plainchicken.com
BEER PIZZA DOUGH - MIDWEST FOODIE
From midwestfoodieblog.com
BEER PIZZA CRUST RECIPE - TABLESPOON.COM
From tablespoon.com
BEER PIZZA DOUGH - THE COOKIN CHICKS
From thecookinchicks.com
BEER PIZZA CRUST – EASY CHEESY VEGETARIAN
From easycheesyvegetarian.com
BEER PIZZA DOUGH (SMALL BATCH) - LITTLE SUGAR SNAPS
From littlesugarsnaps.com
#time-to-make #course #preparation #healthy #breads #main-dish #oven #low-fat #pizza #dietary #low-cholesterol #low-saturated-fat #healthy-2 #low-in-something #equipment #4-hours-or-less
You'll also love