Beer Pizza Crust

Adapted from Jeanne Lemlin ("Carmelized Onion, Walnut, and Goat Cheeze Pizza with a Beer Crust, www.food.com)

This recipe is for those of us who are far from affording a food processor, but who can still afford a beer. AND those of us who happen to be over 21 years of age. I think that within our family, I am the only Harrington that meets these qualifications (until August 14, 2008).

Makes 2 pizza crusts (or one exceptionally large pizza crust). If you just need one crust right now, make two and stick the extra in a ziplock bag in your freezer for next time. Thaw the night before by placing frozen dough in the fridge and it will be thawed by dinner.

Ingredients:

3 c. unbleached flour, plus extra for dusting

1 tablespoon baking powder

1/2 tsp. salt

1 12 ounce can or bottle of your favorite beer 

Preheat oven to 450 degrees. Combine flour, baking powder, and salt in a large bowl and mix thoroughly. Pour in the beer and mix well. The dough will be sticky. Spread a handful of flour on your work surface and dump the dough onto it. Toss the dough around to coat it with the flour and prevent it from sticking. Knead it 2 or 3 times to make it pliable. Shape the dough into a ball and then divide it into two.

Grease 2 baking sheets. Use your hands to stretch the dough out to the edges of your baking sheets.  I often add just a bit more flour to help with spreading out the dough, so do so if it will help!  Par bake crust (i.e. bake without any toppings) for about 8 minutes. Then, spread sauce, cheese, and all toppings on the pizza. Add desired toppings and bake until golden brown on top or underneath (approximately 8 more minutes).

Note: The picture of the pizza above (as taken by Ben) is one of my favorite topping combinations ever. After par baking the crust, spread pasta sauce all over. Add slices of fresh mozzarella cheese, fresh basil leaves, sliced tomato, sliced kalamata olives, and browned, sliced sausage. Add freshly ground black pepper to taste.