Description
Elevate your homemade pizza with this robust dough featuring a blend of flours and the complex, malty flavor of beer. It creates a crust that’s both chewy and crisp, perfect for any toppings.
Ingredients
Units
Scale
- 1 1/2 cups (355ml) all purpose flour
- 1 cup (237ml) whole wheat flour
- 1 1/2 cups (355ml) Semolina flour Substitute with all purpose flour (if you don't have semolina flour)
- 1 tablespoon (15ml) Pizza dough flavor (optional)
- 2 teaspoons (9.9ml) Instant Yeast
- 1 teaspoon (4.9ml) baking powder
- 1 1/2 teaspoons (7.4ml) salt
- 2 tablespoons (30ml) olive oil
- 1 1/2 cups (355ml) Beer (at room temperature)
Instructions
- Combine all the ingredients in a large mixing bowl or the bowl of a stand mixer. Mix and knead until a smooth, soft dough forms.
- Cover and set aside to rise for 30 minutes or for up to 2 hours.
- Preheat the oven to 450°F (232°C) with a baking stone (if you have one) on a lower rack.
- Divide the dough in half and shape each half into a 10 inch (25 cm) or 12 inch (30 cm) round.
- Place the dough on parchment paper (if using the baking stone) or on a lightly greased baking sheet. Bake the pizzas right away for thin crust pizza, but for thicker crust, allow the crust to rise for 30-60 minutes.
- Transfer the pizzas along with the parchment paper to the baking stone, or place the baking sheet in the oven.
- Bake for 5 minutes. Remove from the oven and top as desired, and bake for an additional 8-12 minutes, or until the bottom crust is crisp and the cheese is melted and bubbling.
- Remove from the oven and serve hot.
Notes
- The initial rise time for the dough is 30 minutes to 2 hours, depending on how quickly you want to proceed.
- For a thin crust, bake the pizzas right away; for a thicker crust, allow the dough to rise for an additional 30-60 minutes after shaping.
- Preheating the oven to 450°F (232°C) with a baking stone, if available, is recommended for a crispier crust.
- Prep Time: 10 minutes
- Cook Time: 63 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of total dough
- Calories: 375
- Sugar: 2
- Sodium: 575
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Carbohydrates: 76
- Fiber: 6
- Protein: 12