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.
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
BEER DRINKER'S PIZZA DOUGH
Courtesy of Santo Bruno, this recipe for Pizza Dough makes a delicious base for a Beer Drinker's Perfect Pizza.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes enough for four 12-inch pizzas
Number Of Ingredients 6
Steps:
- In the bowl of an electric mixer, whisk to combine beer, 2 tablespoons olive oil, sugar, salt, and yeast. Fit bowl on electric mixer fitted with a dough hook, mix until incorporated, 1 to 2 minutes. Slowly add flour, and mix until dough is fairly stiff, about 10 minutes.
- On a lightly floured work surface, knead dough until smooth and elastic, about 5 minutes. Brush the inside of a large bowl with remaining tablespoon olive oil; transfer dough to bowl, turning once to grease top. Cover bowl with plastic wrap, and leave in a warm place until dough has doubled in size, about 1 1/2 hours.
- Punch down dough, and transfer to a clean surface. Using a bench scraper or sharp knife, divide dough into quarters; keep covered with plastic wrap.
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.
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BEER PIZZA DOUGH RECIPE - AN ITALIAN IN MY KITCHEN
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5/5 (5)Calories 1572 per servingCategory Appetizer, Main Course
- In the standup mixer add the water and sprinkle the yeast on top, let sit 5-10 minutes then stir to combine. Add the beer, flour and oil, start to knead then add the salt and continue to knead for 5-7 minutes.
- Move the dough to a lightly floured flat surface and form into a ball, place in a lightly oiled bowl rolling the dough to lightly cover in oil, cover with plastic wrap or a clean tea towel, let rise in a warm draft free area for 1-2 hours or until doubled in bulk.
- Place the dough on a lightly floured surface and knead a few times, divide the dough into two parts or leave as one, cover with a tea towel and let rest* 20 minutes. Form the dough on 1-2 pizza rounds or cookie sheets, top with your favourite toppings and bake in a 425F (220C) oven for 12-15 minutes. Cut and serve. Enjoy!
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