Beer adds just a hint of fragrance and flavor to this quick pizza dough.
1) Mix and knead together all of the dough ingredients by hand, mixer or bread machine until you've made a smooth, soft dough.
2) Cover the dough, and allow it to rise for 30 minutes, or for up to 2 hours.
3) Preheat the oven to 500F with the pizza stone (if you're using one) on a lower rack.
4) Divide the dough in half. Shape each half into a 10" to 12" round.
5) Place the rounds on parchment paper, if you're going to use a pizza stone. Or place the dough on a lightly greased or parchment-lined baking sheet.
6) Transfer the pizzas, parchment and all, to the baking stone. Or place the pans in the oven.
7) Bake for 3 to 4 minutes. Remove from the oven, top as desired, and bake for an additional 15 to 20 minutes, until the bottom crust is crisp and the cheese is bubbly and browned.
8) Remove from the oven, and serve hot.
Yield: 2 pizzas.
Recipe summary
Hands-on time:
20 mins. to 30 mins.
Baking time:
18 mins. to 48 mins.
Total time:
1 hrs 8 mins. to 3 hrs 28 mins.
Yield:
2 crusts
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 crust (652g) | ||
Recipe Makes: 2 | ||
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Calories: 1846 | ||
Calories from Fat: 165 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.4g | 24 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 10.5g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 200.5mg | 7 % | |
Potassium 810.4mg | 21 % | |
Total Carbohydrate 347.6g | 102 % | |
Dietary Fiber 16.3g | 65 % | |
Sugars, other 331.3g | ||
Protein 53.3g | 76 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1846
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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