- Prep time
- 30 minutes plus 2 hours proofing
- Cook time
- 20 minutes
- 2 pizza crusts
Flavor this quick and simple pizza crust with your favorite brew for a great start on the ultimate beer lover's pizza.
- 2½ cups unbleached all-purpose flour
- 1½ cups semolina
- 2 teaspoons instant yeast
- 1 teaspoon baking powder
- 1½ teaspoons salt
- 2 tablespoons olive oil
- 1½ cups beer, room temperature
Preheat oven to 450°F.
Combine all ingredients in bowl of a stand mixer fitted with a dough hook. Mix on low for 6 minutes or until dough is smooth. Without a stand mixer, knead dough by hand until a smooth, soft dough forms. Cover dough and proof for 2 hours at room temperature.
Divide dough in half; shape each half into a 10-12-inch round. Place the rounds on a lightly greased or parchment-lined baking sheet and bake for 5 minutes.
Remove crusts from oven, top as desired and bake for an additional 10-15 minutes, or until the bottom crust is crisp and the cheese is bubbly and browned. Serve while hot.