I’ve been meaning to post this for some time, because people always ask about it. Matt found it in a weird vegetarian cookbook a while ago, and we’ve used it a ton since then. It’s a super-easy pizza dough, and using a beer with good flavor (not necessarily a good beer… we used the Killian’s we don’t like) makes it awesome. We’ve even taken this dough camping and made pizzas on tin foil over the campfire.
3 c flour (plus extra for dusting)
1 T baking powder
1/2 t salt
12 oz bottle of beer
olive oil for greasing
3 c grated mozzarella
toppings of choice
Preheat oven to 450. Combine dry ingredients and mix. Pour in beer and mix well. Dough will be sticky.
Place dough on floured surface (I usually have to use quite a bit of flour for this). Toss to coat, knead 2-3 times. Shape into ball and divide in half.
Lightly grease baking sheets with olive oil. (We also dust them with cornmeal.) Roll or press by hand into 12″ circles on sheets. Dough can also be frozen at this point.
Top with cheese and pizza toppings. Bake 12-15 minutes.
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