by Diana Rattray
Basil and optional garlic powder are used to give this amazing beer pizza crust its great flavor and texture. Knead the dough by hand or use your stand mixer or bread machine.
PrintBeer Pizza Crust
This beer pizza crust includes basil and optional garlic powder for great flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Pizza
Ingredients
Scale
- 1 cup beer, room temperature, about 70 F to 72 F
- 2 cups all-purpose flour
- 1 cup bread flour or more all-purpose
- 2 1/4 teaspoons instant yeast (1 packet)
- 1 teaspoon salt
- 3 tablespoons olive oil
- 1 teaspoon dried leaf basil
- 1/4 to 1/2 teaspoon garlic powder, optional
Instructions
- Combine all of the ingredients in a mixing bowl, the bowl of a stand mixer, or bread machine (in the order recommended by the manufacturer).
- Mix until a dough is formed and then knead for about 5 to 7 minutes. The dough should be smooth and elastic. It will be firm but slightly tacky.
- Oil a large bowl with olive oil.
- Put the dough into the oiled bowl. Turn to coat the entire surface with the oil. Cover the bowl with plastic wrap and let the dough rise in a warm place for about 1 1/2 hours, or until doubled in bulk.
- Preheat the oven to 450 F.
- Roll the dough out on a large sheet of parchment paper to a round about 14- to 16-inches in diameter, or roll to a rectangular or oblong shape. Or roll two smaller, thinner crusts on separate sheets of parchment paper.
- Top with sauce, toppings, and cheese as desired and slide a baking sheet under the parchment paper.
- If using a baking stone, place it on the lowest rack.
- Carefully slide the pizza, parchment paper and all, onto the pizza stone, if using. Or leave the pizza on the baking sheet.
- Bake the pizza for about 20 minutes, or until the crust edge is browned, the toppings are cooked, and cheese has melted.
