Pizza DoughSubmitted by: TBID227
IntroductionThis is my favorite Pizza Dough recipe! I have tweaked it to come up with this flavorful and expansive recipe! This normally makes 2-3 12 inch pizzas. Plus leftover for breadsticks every night. It will make less the thicker you like your crust. This is my favorite Pizza Dough recipe! I have tweaked it to come up with this flavorful and expansive recipe! This normally makes 2-3 12 inch pizzas. Plus leftover for breadsticks every night. It will make less the thicker you like your crust.
2 3/4 cup flour (more for kneading and rolling out)
3 tbls olive oil
1 cup to 1 bottle beer (can use light)
2 tsp salt
1 tbls sugar 1 package yeast
Combine ingredients in your bread maker set on dough setting. Let mix and rise. When ready to use, roll out into 1/8 inch thick crust.
Combine ingredients in a bread maker set to dough setting. If you are using a stand mixer, follow your normal process for making dough. The bread maker typically kneads the dough for 20 minutes. Lets it sit for 1.5 hours, then kneads again for 5 minutes. Let rest again for up to 24 hours.
Set oven at 425 F. Put pizza stone in oven and let the stone and the oven get up to temperature. Meanwhile, split the dough into either 1/3rds or quarters. Roll out the 1/3 of dough into 1/8 inch think to match your pizza stone. Once pizza stone is hot and oven ready, transfer dough to pizza stone. Poke with fork and spray with olive oil (I use pam's olive oil) You can also lightly brush on. Bake for 8-10 minutes until crust is very light brown. Put on toppings, bake for another 10 minutes until everything is melty and crust is nice golden brown.
Number of Servings: 8
Recipe submitted by SparkPeople user TBID227.