Make Dad a pizza with beer or hard cider. It’s subtle flavor, and a fun idea.
The type and quality of beer you use is very important. Mass-market beers will not give you the results that a good craft beer or imported German beer provide.
Bonus: You can use leftover, flat beer.
If you like a light crust, use an unfiltered wheat beer. The bottle contains yeast particles, which add to the rise and provide a yeasty taste to the crust. Before adding the bear, swirl the bottle to release the yeast from the bottom.
Pilsners, IPAs and other hoppy beers can make the crust bitter. Porter and stout give a stronger flavor.
Thanks to King Arthur Flour for the recipe.
Prep time is 20 to 30 minutes; bake time is 18 to 48 minutes, depending on the rise.
RECIPE: BEER CRUST PIZZA
Ingredients For 2 Pizza Crusts
*King Arthur Flour’s Pizza Dough Flavor is a blend of cheese powder, garlic and natural flavors. You can blend your own to taste. Use approximately 1-1/3 teaspoons per cup of flour, in any pizza crust recipe.
1. MIX and knead together all of the dough ingredients until you’ve made a smooth, soft dough. You can use your hands, a mixer or a bread machine. Cover the dough and allow it to rise for 30 minutes, or for up to 2 hours.
2. PREHEAT the oven to 450°F with the pizza stone on the lower rack. Divide the dough in half, and shape each half into a 10″ to 12″ round.
3. PLACE the rounds on parchment paper, if you’re using a pizza stone. Otherwise, place the dough on a lightly greased or parchment-lined baking sheet. For a thin to medium crust, bake the pizzas immediately. For thicker crust, let them rise 30 to 60 minutes.
4. TRANSFER the pizzas, parchment and all, to the baking stone; or place the pans in the oven. Bake for 5 minutes. Remove from the oven, top as desired, and bake for an additional 15 minutes, until the bottom crust is crisp and the cheese is bubbly, browned and ready to eat
To end up with mozzarella that’s gently melted (not browned and hardened):
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