Beer Pizza Crust I

I made this a few weeks ago, and just never got around to transferring the photos from my camera...now that I've done that, here is the recipe...

Beer Pizza Crust I

2 1/2 c. flour 

1 1/2 c. wheat flour 

2 t. instant yeast (1 pkt. active dry yeast) 

1 t. baking powder 

1 1/2 t. salt 

2 T. olive oil 

1 1/2 c. room-temperature beer (one bottle of beer)*

Measure out all ingredients carefully...

If the beer was in the fridge, like mine was, warm it up in the microwave for about 60 seconds to take the chill off, so it'll activate the yeast...

Mix and knead together all of the dough ingredients by hand until you’ve made a smooth, soft dough.

Cover the dough, and allow it to rise for 30 minutes, or for up to 2 hours.

Instead of pizza sauce, I made a garlic-Parmesan white sauce and added some chopped artichoke hearts...


Preheat the oven to 425°. Once the dough has risen, divide it in half. Shape each half into a 10" to 12" round. (NOTE: I used a large cookie sheet to make one big pizza.)


Pre-bake for 3 to 4 minutes. Remove from the oven, top as desired...


sliced yellow tomatoes from our garden...mmmmm....

Bake for an additional 15 to 20 minutes, until the bottom crust is crisp and the cheese is bubbly and browned.


I like it when the cheese gets slightly browned...


*NOTE: I used Dundee Honey Brown beer for this recipe, which is in the "Craft Pack":