Quick Beer Crust
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No really, I'm not kidding. This is great - the beer gives the dough a nice yeasty flavour (similar to a traditional pizza dough) but without the need for any finicky rising or kneading. And don't worry about the alcohol in the beer - it disappears in the baking (besides, your kids will think it's hysterical). Non-alcoholic beer can be substituted, if you're still not convinced.
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 354-mL bottle beer , (any kind, flat or fizzy)
- Grease two 12 in. (30 cm) pizza pans (or one large baking sheet).
- In a large bowl, or a food processor, combine the all-purpose flour, whole wheat flour, baking powder and salt. Stir to mix. Then pour in the beer and stir (or process) until it forms a really wet, sticky dough. If you’re doing this by hand, make sure you give it a good going-over so that the dough develops a stretchy consistency. In a processor, just let it spin until it begins to stick together in a ball and leaves the sides of the container. This will be a very sticky dough. Let the dough rest for about five minutes before using – it will be easier to work with once it has relaxed (isn’t that true for all of us?).
- Dump the dough out onto the prepared pans, dividing it equally between them. Sprinkle the top with flour to reduce stickiness and by hand – yours or your child’s – pat the dough into an even layer, all the way to the edges of the pan.
- Top in whatever way you want, then bake at 425°F (220°C) for 20 to 25 minutes, until the bottom is lightly browned and the toppings are done.