It seems like Spencer and I have been eating quite a bit of pizza lately, but it's all been from restaurants. Although all of the pizza we have had lately has been good, it's just not the same as homemade. I also like making homemade pizza because you can make pretty much any type of pizza you want and you have total control over the quality of the ingredients. It just makes you feel a little bit better knowing what ingredients go into the product you're about to eat.
I have made a couple of pizza dough's in the past, one being my own recipe and the other being a daring bakers recipe, which were very good but this time I wanted to try something a little different. The last pizza dough I made had wine in it and I loved the flavor it gave to the dough and I wanted to try something similar this time but not have the flavor be so strong or the taste be so sweet. After I thought about it for a while I decided to make it using beer, I could not have been happier with the flavor. It had a great flavor, you could taste some of the beer but it wasn't too overwhelming. All of the flavors in the dough went together perfectly and every flavor could be tasted, but there wasn't one that was too strong or overpowering. Spencer was so impressed with the end result, and said that when he ate the edge of the crust with nothing on it he could taste all the flavors in the dough and liked the dough by itself. I believe this will be our "go to" pizza dough recipe now. It was so easy to put together, and I believe it will compliment a variety of pizza toppings.
I used all of the dough to make one crust. It came out to my desired thickness; it wasn't too thick but wasn't too thin either. If you are a thin crust person just split the ball of dough in half and make two pizzas or freeze one half. Even when I used all of the dough I didn't think it was too much crust for one pizza, even the outer edges of the crust weren't too doughy. I would urge you to try this dough, I don't think you'll be disappointed.
3/4 Cup warm beer
1 Package dry yeast
2 1/4 Cup all-purpose flour
2 Tsp sugar
2 Tsp honey
1 Tsp olive oil
1 Tsp salt
Pour dry yeast in a medium bowl and then add the warm beer. Let rest about 2 minutes, until yeast has disolved. Add sugar, honey, salt, and olive oil and mix together. Add flour and mix together well, one mixed place dough on floured surface and knead for about 5 minutes, don't overwork otherwise dough will be too tough.
Form dough into a ball and place in an oiled bowl, sprinkle with a little flour and drizzle a little oil over the top of the ball, cover bowl and set aside to let dough rise for about 1 hour.
Preheat oven to 400 degrees, while the oven is preheating place baking stone in as well to preheat. While oven is preheating roll out the dough (or toss) into desired size. Once dough is ready and the oven is hot, remove the stone and place dough on the stone and poke with fork multiple times to prevent air bubbles. Place the dough in the oven for about 5 minutes. Remove dough and add favorite toppings and then place back in the oven to warm ingredients and melt cheese.
Recipe Source: Lynsey Lou's Blog