- Prep time
- 30 minutes, plus 2 hours proofing PT0.5M
- Cook time
- 20 minutes PT20M
- 2 pizza crusts
Want to make the ultimate beer-lover's pizza? Start with this quick and simple crust, flavored with your favorite brew.
- 2½ cups unbleached, all-purpose flour
- 1½ cups semolina
- 2 teaspoons instant yeast
- 1 teaspoon baking powder
- 1½ teaspoons salt
- 2 tablespoons olive oil
- 1½ cups beer, room temperature
Preheat oven to 450°F.
Combine all ingredients in the bowl of a stand mixer fitted with a dough hook. Mix on low for 6 minutes or until dough is smooth. If you don't have a stand mixer, you can knead the dough by hand until a smooth, soft ball forms.
Cover dough and proof for 2 hours at room temperature. Divide dough in half; shape each half into a 10–12-inch circle.
Place the dough circles on a lightly greased or parchment-lined baking sheet and bake for 5 minutes. Remove crusts from oven, top as desired and bake for an additional 10–15 minutes, or until the bottom of the crust is crisp and the cheese is bubbly and browned. Serve while hot.
Techniques used in this recipe:
- bake blind
- Partially or completely bake an unfilled pastry crust.