{"id":39,"date":"2013-06-18T11:45:56","date_gmt":"2013-06-18T18:45:56","guid":{"rendered":"http:\/\/www.beermonthclub.com\/blog\/?p=39"},"modified":"2013-06-28T13:14:05","modified_gmt":"2013-06-28T20:14:05","slug":"beer-pizza-dough-recipe","status":"publish","type":"post","link":"https:\/\/www.beermonthclub.com\/blog\/beer-pizza-dough-recipe\/","title":{"rendered":"Beer Pizza Dough Recipe"},"content":{"rendered":"<p><i>We found this recipe from\u00a0<a href=\"http:\/\/www.beerchow.com\/\" target=\"_blank\" rel=\"nofollow\">Beer Chow<\/a>\u00a0and thought that there is no better way to pair your favorite brew with pizza than actually using the brew to make the crust! So we thought we would share this recipe that can be grilled or baked and customized completely to your liking!\u00a0<\/i><\/p>\n<p>Making your own pizza dough from scratch is simple and fun. The best part about this recipe is that you can use your favorite beer to create a great tasting\u00a0<strong>beer pizza crust<\/strong>. While you can use a lot of different styles of beers for this\u00a0<em>beer pizza dough<\/em>, don\u2019t use a beer that has a higher\u00a0SRM\u00a0than 13 or 14, otherwise your pizza dough will look burnt before you\u2019ve even cooked it. I found that most American and German wheat beers work best with this beer crust. You can use the same beer to pair with the pizza when serving, or if your toppings are unique and strong in flavor you can pair a beer that might be more appropriate.<\/p>\n<p>Yields: 2-\u00a016\u2033\u00a0pizzas or 5-\u00a08\u2033\u00a0individual sized pizzas<\/p>\n<h3>BEER PIZZA DOUGH INGREDIENTS<\/h3>\n<ul>\n<li>1 cup room temp Beer (insert favorite craft choice here, I lean towards Bell\u2019s Oberon most of the time)<\/li>\n<li>1 tablespoon sugar<\/li>\n<li>1 pinch salt<\/li>\n<li>3 1\/2 teaspoons active dry yeast (or 1 and 1\/2 packets)<\/li>\n<li>2 cups flour<\/li>\n<li>1 cup corn meal<\/li>\n<li>3\/4 teaspoon salt<\/li>\n<li>1\/4 cup olive oil<\/li>\n<li>extra flour as needed<\/li>\n<\/ul>\n<h3>PROOF YOUR YEAST<\/h3>\n<p>In a 2 cup Pyrex liquid measure add beer, sugar and pinch of salt. Stir in the yeast and allow to stand for 5 minutes, or until yeast starts to foam.<\/p>\n<h3><a href=\"http:\/\/www.beermonthclub.com\/blog\/wp-content\/uploads\/2013\/06\/BeerChow-Pizza-Dough-2.jpg\"><img loading=\"lazy\" class=\"alignleft size-thumbnail wp-image-219\" alt=\"BeerChow-Pizza-Dough-2\" src=\"http:\/\/www.beermonthclub.com\/blog\/wp-content\/uploads\/2013\/06\/BeerChow-Pizza-Dough-2-150x150.jpg\" width=\"150\" height=\"150\" \/><\/a>MIXING YOUR BEER DOUGH<\/h3>\n<p>To your mixing bowl, add flour, corn meal, Beer \/ Yeast mixture (that\u2019s the stuff in the Pyrex proofing), salt and oil, and beat on medium speed with the dough hook attachment. If the dough is sticky or tacky, knead in a little flour. Continue to beat until your dough is thoroughly combined and has gathered into a single mass.<\/p>\n<p>Oil the inside of a large bowl, turn to coat bowl completely with oil but not having a lot of oil gather on the bottom, use a paper towel if necessary. Add your dough into the bowl.<\/p>\n<h3><a href=\"http:\/\/www.beermonthclub.com\/blog\/wp-content\/uploads\/2013\/06\/BeerChow-Pizza-Dough-3.jpg\"><img loading=\"lazy\" class=\"alignright size-thumbnail wp-image-220\" alt=\"BeerChow-Pizza-Dough-3\" src=\"http:\/\/www.beermonthclub.com\/blog\/wp-content\/uploads\/2013\/06\/BeerChow-Pizza-Dough-3-150x150.jpg\" width=\"150\" height=\"150\" \/><\/a>PROOF YOUR BEER PIZZA DOUGH<\/h3>\n<p>Preheat your oven to 175\u00a0dF. Set your dough on top of your stovetop right where the heat from the oven would vent out. Cover the bowl with a damp kitchen towel. I prefer to drape part of the towel over the top back part of the oven and then over the bowl to allow the oven heat to vent into your bowl.<\/p>\n<p><a href=\"http:\/\/www.beermonthclub.com\/blog\/wp-content\/uploads\/2013\/06\/BeerChow-Pizza-Dough-4.jpg\"><img loading=\"lazy\" class=\"size-thumbnail wp-image-221 alignleft\" alt=\"BeerChow-Pizza-Dough-4\" src=\"http:\/\/www.beermonthclub.com\/blog\/wp-content\/uploads\/2013\/06\/BeerChow-Pizza-Dough-4-150x150.jpg\" width=\"150\" height=\"150\" \/><\/a>This technique will create a warm-humid environment for proofing.\u00a0<strong>Dough<\/strong>\u00a0is ready when it has doubled in bulk, about 1 hour. About 15 minutes into proofing turn your oven off.<\/p>\n<p>To shape the dough, place dough on a floured surface and lightly flour the top. With floured hands, or a bench scraper, cut your dough in half. Shape 1\/2 of dough into circle. With a floured rolling pin, roll the dough out to 3\/16\u2033\u00a0thickness or as thin as possible with still being able to move dough around.<\/p>\n<h3>COOKING \/ GRILLING BEER DOUGH METHODS<\/h3>\n<p>I prefer to use this beer dough for grilling pizzas. This may sound impossible to take pliable dough and grill it, but actually it\u2019s quite simple.<\/p>\n<p>After you\u2019ve rolled out your dough into it\u2019s appropriate size place on a floured wood pizza peel board or something similar like a cutting board. Brush the top side liberally with Olive Oil. On a preheated medium-low-heat grill, flip your pizza dough, olive oil side down right onto the grill. If you happen to botch this part gently lift and pull on the dough to straighten back out. Close lid and grill for 3 to 4 minutes and then turn 90 degrees (for great grill marks). Cook for an additional 2 to 3 minutes covered and remove from grill back on to your board with the uncooked side down on your pizza board. From there it\u2019s back to the kitchen to top the crust with your favorite toppings and return to grill. Grill on medium low heat turning 50 \u2013 60 degrees (in one direction, not temperature) every two minutes as to not burn the bottom. Depending on what sort of food load you\u2019ve put on top of your crust cooking times will vary. I find it usually takes about 7 \u2013 9 minutes to melt your cheese thoroughly and get very slight\u00a0caramelization.<\/p>\n<p>To bake your\u00a0<strong>beer pizza crust<\/strong>: Preheat oven to 450\u00a0dF\u00a0with pizza stone inside. Spread corn meal onto surface of a of a baking sheet or pizza peel. Add shaped dough to peel, top dough with sauce, cheese, toppings etc. Slide pizza from peel to stone in oven and bake for 13 \u2013 17 minutes depending on how you like your crust and the amount of toppings you\u2019ve added.<\/p>\n<p><a href=\"http:\/\/www.beermonthclub.com\/blog\/wp-content\/uploads\/2013\/06\/pizza-on-board-beer-pairing.jpg\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-222\" alt=\"pizza-on-board-beer-pairing\" src=\"http:\/\/www.beermonthclub.com\/blog\/wp-content\/uploads\/2013\/06\/pizza-on-board-beer-pairing.jpg\" width=\"650\" height=\"309\" srcset=\"https:\/\/www.beermonthclub.com\/blog\/wp-content\/uploads\/2013\/06\/pizza-on-board-beer-pairing.jpg 650w, https:\/\/www.beermonthclub.com\/blog\/wp-content\/uploads\/2013\/06\/pizza-on-board-beer-pairing-300x142.jpg 300w\" sizes=\"(max-width: 650px) 100vw, 650px\" \/><\/a><\/p>\n<p><i>Recipe and photos from\u00a0<a href=\"http:\/\/www.beerchow.com\/\" target=\"_blank\" rel=\"nofollow\">www.BeerChow.com<\/a><\/i><\/p>\n","protected":false},"excerpt":{"rendered":"<p>We found this recipe from\u00a0Beer Chow\u00a0and thought that there is no better way to pair your favorite brew with pizza than actually using the brew to make the crust! So we thought we would share this recipe that can be grilled or baked and customized completely to your liking!\u00a0 Making your own pizza dough from [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":""},"categories":[10],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Beer Pizza Dough Recipe - Craft Beer Blog from The Beer of the Month Club<\/title>\n<meta name=\"description\" content=\"There is no better way to pair your favorite brew with pizza than actually using the brew to make the crust!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.beermonthclub.com\/blog\/beer-pizza-dough-recipe\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Beer Pizza Dough Recipe - 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