I love to make pizza dough from scratch, but it usually takes too much time for a weeknight. This pizza dough uses beer instead of yeast. The result is a quick and tasty thin crust pizza that is on the table in about 30 minutes. We both absolutely loved it. This is our new go-to weeknight pizza dough. Give it a try for your next pizza night!
Beer Crust Pizza
- 2 1/2 cups all-purpose flour
- 1 tsp kosher salt
- 2 Tbsp cubed cold butter
- 1 cup beer
Place pizza stone in oven and preheat to 475°.
Pulse the flour and salt together in a food processor fitted with a steel blade. Pulse in the cold butter until it's well distributed. Add the beer and pulse until smooth.
Roll out dough onto a piece of parchment paper (I trace my pizza stone onto parchment before placing it in the oven as a guide). Prick dough with fork and add sauce, cheese and toppings. Transfer pizza to hot pizza stone. (I use a flat cookie sheet to move the dough to the stone) Bake at 475° for 12-15 minutes, until cheese is bubbly.
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