I have been searching high and low for a quick pizza dough recipe!
You know what I mean right…the kind you throw together in your food processor or blender, one that needs little to no kneading or rise time…and that tastes good of course!
I needed something that would take an hour max to make, from beginning to end…including baking time…
Yes, I realize good food takes time, but some days that darn clock is not on my side…but I still want my pizza!
It goes without saying then, that when I came upon several posts on Pinterest, for a quick beer based pizza dough, I just had to try it, and share it with you all!
I think the original idea may have come from Cooking with Karin, the basic dough recipe seems the same everywhere, but I do like to give credit where due.
a fast, great tasting, thin crust pizza, that is perfect for a quick and inexpensive dinner.
This dough makes a thin crust style pizza. It’s crunchy and light tasting, and really good base for your favourite toppings.
What this dough does not make, is a thick, airy bread like crust…that my friends, requires yeast and rest time for the dough to rise.
But, this is still an excellent option when you are tight on time, just wanting to make something yummy with whatever is in your fridge…because, frankly you have had a long day and have no desire to go shopping for a ready made dough ball!
The best part about homemade pizza is that you can put whatever you want or have on hand, on it, there are no rules…so get creative!
Give it a try and tell me what you think!
EASY PEASY BEER PIZZA DOUGH
*makes 2 thin crust 10-12″ pizzas
2 1/2 cups all-purpose flour
1 tsp kosher salt
2 Tbsp cubed cold butter
1 cup beer
2 tbsp olive oil
1/2 cup tomato sauce
1 cup or more, shredded mozzarella
Topping you like (on this pizza I used chopped ham and diced red pepper)
Dash of salt and pepper
Pinch of dried oregano
Cut parchment paper into 2 disks size of pizza stone, lay out on cookie sheet or cutting board, set aside.
Place the pizza stone in the oven and preheat to 500F.
In a large food processor bowl, using the fitted steel blade, pulse together the flour and salt.
Cut up the cold butter in small cubes and add to flour, pulse until well combined.
Add the beer and run until a ball of dough forms.
Gather the dough up using floured hands, then divide in half.
Roll each out onto parchment papers, prick dough all over with a fork.
Brush dough with olive oil, add tomato sauce, cheese and toppings of your choice.
Remove pizza stone from oven and transfer first pizza, on parchment, to hot pizza stone. ( of course if you have two stones and a larger oven you can bake them together…I am not so lucky)
Bake at 500F for 12-15 minutes, or until cheese is bubbly and crust looks done.
Repeat for second pizza.
Let the pizza cool for a few minutes, serve…and enjoy!