Quick Beer Crust Pizza Dough
Ingredients:
2 and 1/2 cups Unbleached All-Purpose Flour
1 and 1/2 cups semolina*
*Substitute unbleached all-purpose flour if you don't have semolina.
1 Tablespoon Pizza Dough Flavor, optional
2 teaspoons instant yeast
1 teaspoon baking powder
1 and ½ teaspoons salt
2 Tablespoons olive oil
1 and ½ cups room-temperature beer
Cheese and additional toppings, as desired
Directions:
Mix and knead together all of the dough ingredients, by hand, mixer or bread machine.
Mix or knead until you've made a smooth, soft dough.
Cover the dough.
Allow it to rise for 30 minutes, or up to 2 hours.
Preheat the oven to 450 F. with the pizza stone (if you're 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.
Place the dough on a lightly greased or parchment-lined baking sheet if desired.
* For thin to medium crust, bake the pizzas immediately.
* For thicker crust, let them rise for 30 to 60 minutes.
Transfer the pizzas, parchment and all, to the baking stone.
Or place pans in oven.
Bake for 5 minutes.
Remove from the oven, top as desired.
Bake for an additional 15 minutes, until the bottom crust is crisp and cheese is bubbly and browned.
Remove from the oven.
Serve hot.
Yield: 2 pizzas.