Sunday, 10 February 2013

Posted by Judie on Sunday, 10 February 2013
A great pizza dough with a crunchy outside but a soft centre. I used Smithwicks beer.  



Ingredients:
Yields 2 pizza bases
  • 4 cups flour
  • 2 tsp instant yeast
  • 1 tsp baking powder
  • 1 1/2 tbsp olive oil
  • 1 1/2 cups room-temperature beer
  • 1 1/2 tsp salt

Directions:
Mix and knead together all the ingredients - by hand, mixer or bread machine - until you've made a smooth, soft dough. Cover the dough, and allow it to rise for 30 minutes or up to 2 hours. 

Preheat the oven to 260 degrees C with a pizza stone (if you are using one) on a lower rack. 

Divide the dough in half. Shape each half into a 10" to 12" round.  

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.  

Transfer the pizzas, parchment and all to the baking stone. Or place the pans in the oven. 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.  




Original Recipe
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