BEER PIZZA DOUGH
From a vegetarian cooking book, this is a tasty chewy dough that is great for pizza. I like to use IPA or Honey-wheat beers, which give the dough a nice flavor. The dough can be very sticky initially, but using a little more flour when rolling it out helps. One batch makes enough for 2 pizzas, and the dough freezes great.
Provided by sunflame13
Categories Low Cholesterol
Time 25m
Yield 2 pizza crusts
Number Of Ingredients 4
Steps:
- Combine flour, baking powder and salt in a large bowl and mix thouroughly.
- Add beer slowly, mixing after all beer is added. Hands tend to work better for mixing.
- Spread a handful of flour on work surface and place dough on it.
- Knead the dough 3 or 4 times, and separate into 2 balls.
- Roll the dough out, using a rolling pin liberally dusted with flour.
- The dough is ready to be used for pizza or frozen until ready to use.
- To bake, add desired toppings.
- Heat oven to 350 degrees and bake 10 minutes.
Nutrition Facts : Calories 876.4, Fat 2.1, SaturatedFat 0.3, Sodium 1137.5, Carbohydrate 174.9, Fiber 5.9, Sugar 0.6, Protein 23.4
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