Basil Beer Pizza Crust Recipes

Steps:

• In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Let stand until bubbles form on surface. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Make a well in center; add yeast mixture and oil. Stir until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead, adding more flour to surface as needed until no longer sticky and dough is smooth and elastic, 6-8 minutes. Place in a large greased bowl; turn once to grease top. Cover and let rise in a warm place for 30 minutes; transfer bowl to refrigerator and chill overnight. Allow dough to come to room temperature, about 30 minutes, before rolling.

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.

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.

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,.