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HOMEMADE PIZZA DOUGH

HOMEMADE PIZZA DOUGH

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DELICIOUS

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An easy peasy, ultra-delicious pizza dough that is made with just a beer... WHAT WHAT ???

I have been to Italy many times and I have eaten a lot of pizzas and learned a ton of different recipes for the crust.

The funny thing is that my favorite dough was show to me on a trip to Mexico by the amazing Chef Paul Colin.

It’s super thin and crispy and it’s so easy I just gotta share.

Enjoy!!! xxxx Chef MM

HOMEMADE PIZZA DOUGH






US (Imperial)


Print Ingredients

FOR THE DOUGH

4 cups all-purpose flour plus more for dusting

1 tspn instant pizza crust yeast

1 tspn salt

1 tspn sugar

2 TBS extra virgin olive oil

1 bottle of room temperature Beer (warm to the touch)

BASIC PIZZA TOPPINGS

Shredded Mozzarella or soft mozzarella balls

1 bottle Puttenesca/Marinara Sauce

Fresh Basil

Dried Italian seasoning

Salt and Pepper

Olive oil



Instructions

Preheat to 500 degrees F.

Position 1 oven rack in the center and the 2nd rack on the bottom

Combine the flour, sugar, salt and pizza yeast in a large bowl. Stir with a fork to combine dry ingredients. Make a well in the center of the flour and pour in the olive oil and the beer. Using a fork, gradually stir the flour into the yeast mixture until mostly combined, and then mix with your hands to bring the dough together.

Turn out onto a clean surface. Knead the dough until smooth, dusting with flour as needed. Lightly oil a bowl; add the dough. Cut a small cross in the top of the ball. Cover with plastic wrap. Set aside in a warm place until doubled in size, about 1 to 2 hours.

Divide the dough in 3 to 4 rounds. Place on a baking sheet and cover with plastic wrap. Place the one ball on a floured surface. Roll it out with a rolling pin always starting at the center and rolling outwards into an irregular oval, dusting with flour as needed. For cracker-thin crusts, use your hands to gently stretch the dough even more.

Place the dough on a lightly greased or Teflon lined cookie sheet. Top with a tomato sauce, shredded mozzarella and assorted toppings ****. Sprinkle with Italian spice and season well with salt and pepper. Drizzle with olive oil.

Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top.

About 10-15 minutes for one pizza on the bottom rack or between 15-20 minutes for 2 pizzas on the bottom & middle rack.

****Additional Toppings

Anchovies, Kalamata olives, pineapple, mushrooms, sun-dried tomatoes, zucchini ribbons, roasted eggplant, figs, nectarines, goat cheese, roasted peppers, artichokes, avocado, fresh rosemary and thyme, arugula.

Chef’s tip
You can make thicker pizzas but baking time increase. Always check the bottom is crispy and golden brown.

Dough wrapped in plastic wrap can be kept in the freezer for 2 weeks.

MAKES 4 PIZZAS





EU (Metric)


Print Ingredients

FOR THE DOUGH

4 cups all-purpose flour plus more for dusting

1 tspn instant pizza crust yeast

1 tspn salt

1 tspn sugar

2 TBS extra virgin olive oil

1 bottle of room temperature Beer (warm to the touch)

BASIC PIZZA TOPPINGS

Shredded Mozzarella or soft mozzarella balls

1 bottle Puttenesca/Marinara Sauce

Fresh Basil

Dried Italian seasoning

Salt and Pepper

Olive oil



Instructions

Preheat to 260 degrees C.

Position 1 oven rack in the center and the 2nd rack on the bottom

Combine the flour, sugar, salt and pizza yeast in a large bowl. Stir with a fork to combine dry ingredients. Make a well in the center of the flour and pour in the olive oil and the beer. Using a fork, gradually stir the flour into the yeast mixture until mostly combined, and then mix with your hands to bring the dough together.

Turn out onto a clean surface. Knead the dough until smooth, dusting with flour as needed. Lightly oil a bowl; add the dough. Cut a small cross in the top of the ball. Cover with plastic wrap. Set aside in a warm place until doubled in size, about 1 to 2 hours.

Divide the dough in 3 to 4 rounds. Place on a baking sheet and cover with plastic wrap. Place the one ball on a floured surface. Roll it out with a rolling pin always starting at the center and rolling outwards into an irregular oval, dusting with flour as needed. For cracker-thin crusts, use your hands to gently stretch the dough even more.

Place the dough on a lightly greased or Teflon lined cookie sheet. Top with a tomato sauce, shredded mozzarella and assorted toppings ****. Sprinkle with Italian spice and season well with salt and pepper. Drizzle with olive oil.

Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top.

About 10-15 minutes for one pizza on the bottom rack or between 15-20 minutes for 2 pizzas on the bottom & middle rack.

****Additional Toppings

Anchovies, Kalamata olives, pineapple, mushrooms, sun-dried tomatoes, zucchini ribbons, roasted eggplant, figs, nectarines, goat cheese, roasted peppers, artichokes, avocado, fresh rosemary and thyme, arugula.

Chef’s tip

You can make thicker pizzas but baking time increase. Always check the bottom is crispy and golden brown.

Dough wrapped in plastic wrap can be kept in the freezer for 2 weeks.

MAKES 4 PIZZAS




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