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Wednesday, September 28, 2011

Beer Crust Pizza


As you know, pizza is my favorite food.  We make it at least once a week.  I saw this recipe for a quick pizza crust without yeast over on Karin's Viking Kitchen and I knew I had to give it a try ASAP!

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
(Printable Recipe)

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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13 comments:

  1. Beer and pizza in title = must read. We don't usually make our own crust unless it's bread day but this may change that. Excellent idea and I love your close-up shot.

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  2. Sounds too easy! But we love, love, love Beer Bread and it too is waaaayyyy easy. Thanks for passing it along...

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  3. which stone do you have? I have one of the PC stones (I also have a slight PC addiction) but I didnt think you could preheat those.

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  4. Okay, I think I can make this one.

    Looks soooooo yummy!

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  5. susie - I have the pampered chef stone as well. I preheat it all the time - I've never had a problem.

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  6. My family and I love making homemade pizza I am going to try this in the next few weeks. I just sounds amazing. I seen Beer and I was sold.

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  7. Hi Steph! So glad you liked the pizza crust! I spent the better part of the summer getting it just right and I'm thrilled you included it on your blog.

    Karin http://www.karinsvikingkitchen.com

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  8. Wow! This is something new! Beer in the crust! Bookmarking this! Thanks for sharing!

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  9. I'm making this tonight and have two quick questions... can it be made ahead and frozen or stuck in the refrigerator? Also, if my food processor is too small, can I use my hands to mix it all together instead? Thanks!

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  10. Stephanie - I haven't tried freezing or refrigerating the dough. I just make it right before we want to eat it since it only takes a few minutes to make. I'm not sure how that would work since there is no yeast in the dough - I need to experiment with that in the future.

    You can use your hands or even your mixer to make the dough if your food processor is too small.

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  11. This makes me very happy, I bet the flavour is awesome. Beer tastes good in so many things!

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  12. I made this and wrote about it here. I had quite a bit of trouble getting the crust to cook all the way through. I'm guessing this was because I didn't have a pizza stone?

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  13. I used this recipe this evening for the third time this month, and I just have to say I'm in love with it. Not only is it delicious, but so incredibly quick and easy as well. I just use a cookie sheet (until I get a nice pizza stone) and pre-bake it for about 10 mins before adding the toppings. A million thanks to you for sharing this recipe!

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