use your favorite beer to make pizza dough!

I know, it's easy to order a pizza and have it delivered.  But, IT'S FUN (and pretty simple!!) to make it at home yourself!  Choose your beer wisely--the flavor of your dough depends on it!!

I LOVE my crust super thin (like the picture!)  You don't always have to use tomato sauce!!  I just brushed a thin coat of olive oil on that crust, added mozzarella, parmesan, red pepper flakes, dried basil, and a sprinkle of salt, then right before taking it out of the oven I threw on some greens (spinach, arugula, radicchio) and just let it wilt for a few minutes.  It was delicious!!

Beer Pizza Dough  
(makes enough dough for 2 regular pizzas, or up to 8 flatbread/super thin crust pizzas)

INGREDIENTS:

1 12 oz. bottle of room temperature beer (I used Blue Moon)
1 packet rapid rise yeast
2 tsp. salt
1 tsp. cane sugar
4 cups bread flour
2 tbsp. olive oil

INSTRUCTIONS:
In a large bowl combine beer, yeast, salt and sugar--let stand until foamy (5-10 min).

Put the flour into your mixing bowl (with paddle attachment), turn on LOW speed and add the beer mixture and the olive oil.  Mix until combined.

Remove the paddle attachment and add your dough hook.  Knead dough on low speed until dough is a smooth, firm ball--about 5 minutes.

Cover with a clean kitchen towel and let rise in a warm place (I always put mine in the oven with the oven light on) until doubled in size.  About 1 hour.

Not making the pizza today?  Put the dough in a ziplock bag and throw it in the fridge for a few days, or in a freezer bag and put the dough in the freezer until you want to use it!

BAKE THE PIZZA OR FLATBREAD

PIZZA:
Stretch dough for 2 pizzas (whatever shape you like!), let rest for 15 minutes, (for a crisper crust bake the crust until light golden brown without any toppings on it first!) top with your favorite toppings and bake in a 500 degree oven until very well browned.

-OR-

FLATBREAD/SUPER THIN CRUST:
Take 1/8 of the dough and stretch paper thin on an ungreased baking sheet.  (I got mine to cover a full size baking sheet.)  

Poke multiple times with a fork.  Let rest 15 minutes.  

Bake in 500 degree oven until light golden brown (this happens fast, don’t leave!). 

Remove from oven, gently loosen the crust from the baking sheet, top with toppings, return to oven and bake until cheese is melted and toppings are heated through.  Crust will be a nice golden brown.

Put any dough you are not using into one big zip lock freezer bag or divide the dough into pieces and put into smaller bags and freeze until needed.  Thaw in refrigerator overnight, then bake per instructions above.

ENJOY!    

SOME OF MY FAVORITE PIZZA/FLATBREAD TOPPINGS:

--tomato sauce, mozzarella, pepperoni, onion, green pepper

--Margherita (tomato sauce, fresh buffalo mozzarella, fresh basil leaves)

--olive oil base, mozzarella, parmesan, hot pepper flakes, dried basil, salt, fresh spinach

--olive oil base, feta cheese, caramelized onions, bacon, fresh spinach