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Beer-Infused Pizza Crust

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Beer and pizza – the perfect flavour combination. Adding beer to this traditional pizza dough recipe helps to replace some of the yeast, while adding a slight beer undertone to the crust. Delicious.

Ingredients

Scale
  • 180 g Ardent Mills® Bakers Hand™ All-purpose Flour (up to 60 g extra depending on absorption)
  • 7 g instant yeast
  • 5 g sugar
  • 4 g salt
  • 160 ml beer, very warm, 48° to 55° C (120° to 130°F)

Instructions

  1. Preheat oven to 220° (425°F).
  2. Combine 120 g flour, undissolved yeast, sugar and salt in a large bowl and whisk to combine.
  3. Add very warm beer; mix until well blended, about 1 minute.
  4. Gradually add enough of the remaining flour to make a soft dough.
  5. Dough should form a ball and will be slightly sticky.
  6. On a floured surface, knead the dough for approximately 4 minutes, adding additional flour as necessary, until smooth and elastic.
  7. Let dough rest, covered for 15 minutes.
  8. Roll crust out to a 30 cm (12 inch) circle and transfer to a lightly greased pizza pan.
  9. Dress as desired.
  10. Bake for 12-15 minutes or until crust is golden brown.

Notes

Ardent Mills

Find it online: https://brandpointspluscanada.com/beer-infused-pizza-crust/