When I make pizza crusts I use the following recipe typically....
I've found though that the type of ale used plays a BIG role in the flavor. The best one I made was with Sam Adams Irish Red, but I can't find that beer very many places (and honestly, I wasn't too fond of it). Since then I've used a number of different beers (can't remember them all, the most recent was Sierra though).
So when you all make things like pizza crust with beer, what kind of beers do you use? The Irish Red gave it a nice kick that I haven't found from anything else.
3 cups All Purpose Flour Oven 400 degrees
1 pkg instant yeast (.25 oz.)
1 tsp salt
1/4 cup sugar
12 oz. beer of your choice, warmed to 110 degrees
Preheat oven to 400 degrees. Prepare pizza pan by spraying with non-stick cooking spray. Combine dry ingredients into a large mixing bowl. Add warmed beer all at once to the dry mixture. Stir until well mixed, incorporating all the dry ingredients. Cover the bowl with a clean towel and set aside for about 20-25 minutes, allowing the dough to rise. Empty dough out onto a clean, floured surface. Knead by hand 6-8 times, it may be necessary to add additional flour to the surface to keep dough from sticking. Roll into desired shape and thickness. Place rolled dough onto prepared pizza pan, add favorite sauce and toppings. Bake at 400 degrees for 20-25 minutes, depending on crust thickness.
I've found though that the type of ale used plays a BIG role in the flavor. The best one I made was with Sam Adams Irish Red, but I can't find that beer very many places (and honestly, I wasn't too fond of it). Since then I've used a number of different beers (can't remember them all, the most recent was Sierra though).
So when you all make things like pizza crust with beer, what kind of beers do you use? The Irish Red gave it a nice kick that I haven't found from anything else.