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Thin Crust Pizza

August 18, 2011

We love making Pizza.  It’s a great activity to do with the kids and it’s an easy way to use up leftovers hanging out in the fridge…you can top a pizza with pretty much anything!

My sister recently introduced me to a great artisan pizza dough that involves pre fermenting and then a few long rises and it’s really so delicious but also time-consuming  (I will definitely post that recipe down the road but today we’re taking shortcuts!) 

This Pizza dough is made with beer instead of water which lends similar flavours as pre fermenting but lacks the large airy pockets you might achieve from an artisan dough.  It involves only one rise, is super easy to work with and can be made shortly before you need it. 

This recipe comes from a cookbook called “Where there’s food there’s firefighters” by Jeff Derraugh.  I bought it for my husband thinking he might want to use some of the recipes when it’s turn for his crew to make dinner at the fire hall but I’m pretty sure he hasn’t even really read the book so it’s been added to my collection!

Beer ‘n’ Pizza Dough

  • 1 cup plus 2 tbsp beer (you can use dark or light beer, I prefer the flavour of the dough made with dark beer)
  • 1 1/2 tbsp honey
  • 2 tsp active dry yeast
  • 1 1/2 tbsp olive oil
  • 3 cups flour (you can use AP flour, bread flour or switch out half for whole wheat flour)
  • 1 tsp salt

If your beer is cold, warm it up a little bit in the microwave or else your yeast won’t cooperate.  It should be tepid, a little warmer than room temp.

Whisk the honey and yeast into the beer and set it aside for a few minutes until it bubbles to be sure your yeast is active.  Add the olive oil, salt and flour and knead until you have a smooth soft dough.

Place in a greased bowl, cover and let rise for about an hour or until it doubles in bulk.

Pre heat the oven to 425 degrees.

Divide the dough into 2 portions and roll on a lightly floured surface or a piece of parchment.

Transfer to a pan or a pizza peel (I leave the parchment underneath and bake my pizza on a pizza stone on the lowest rack of the oven)

Top the dough with your choice of fixings and bake for 15-20 minutes or until the crust is lightly browned.

Brush the hot crusts with extra virgin olive oil.

Slice and serve!


4 Comments leave one →
  1. August 18, 2011 8:11 pm

    Pizza like this is big in our home and yours looks delicious.

    Cook Lisa Cook

  2. August 18, 2011 8:34 pm

    I am intrigued by this. We love homemade pizza around here, so I’m saving this one!

  3. August 22, 2011 3:12 pm

    that picture just made me drool on my keyboard. It wasn`t pretty. Theresa

  4. September 27, 2011 10:44 am

    I made this last week using your recipe and some Sierra Nevada Stout and it was AWESOME!! I have never had good luck with homemade pizza dough before this… thanks for posting this!

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