I make this easy beer pizza dough in the bread machine on the dough setting, but it could certainly be made with a stand mixer (with dough hook) or it could be kneaded by hand. If you don't use the bread machine, knead for about 10 minutes then give it a first rising of about 30 minutes to an hour, or until doubled).
Yield: 1 large or 2 small pizzas
- 1 cup beer, room temperature
- 3 tablespoons olive oil
- 1 teaspoon dried leaf basil, optional
- 3 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 1/2 teaspoons active dry yeast
Put all ingredients in the bread machine pan in the order recommended by your bread machine manufacturer. Set it on the dough cycle. When the cycle ends, remove and roll out to fit your pizza pan(s). Cover with a towel and let rise in a warm place for about 20 minutes longer. Top with your choice of sauce, toppings, and cheese. Bake in a lightly greased pizza pan(s) at 425° for about 15 to 20 minutes, depending on the thickness of the crust and the toppings.
Makes enough dough for a 14- to 16-inch pizza, two 10-inch pizzas, or two thin crust 12-inch pizzas.
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