pizza dough (no knead)
- 2 3/4 cups room temperature beer (2 regular sized bottles)
- 1 tbsp instant or pizza yeast
- 1 to 1 1/2 tbsp salt
- 1 tbsp sugar
- 1/4 cup olive oil
- 6 1/2 cups all purpose flour
Mix all the ingredients to a 6 quart container (with lid) except the flour using a Danish dough hook. A little at a time, add and stir in the flour until it is all incorporated. Cover (not airtight) and let rest at room temperature until the dough rises for 2 to 6 hours.
Dough will make 3 to 4 pizzas, depending on how thick you like the crust.
Some suggested toppings include:
regular/spicy tomato sauce |
ranch dressing/white sauce |
pesto |
grilled/raw onions |
mushrooms |
artichoke hearts |
diced/sliced tomato |
green/red peppers |
spinach |
fresh basil/oregano |
garlic/roasted garlic |
black/green olives |
arugula |
spinach |
beef |
side/back bacon |
chicken/bbq chicken |
ham |
pepperoni |
sausage |
parmesan cheese |
mozzarella cheese |
cheddar cheese |
feta cheese |
Preheat oven to 450°F.
Spray pans with non-stick spray. Spread dough over pan. Add desired amount of sauce. Top with your favourite toppings.
Bake in oven for 15 minutes.
Recipe Hints
- To make the mixing much easier, use a Danish Dough Whisk to mix the ingredients
- If you are baking two pizzas at the same time, about halfway through the baking process, swap the pizzas from rack to rack so each pizza gets the same amount of time nearest the heat. Three pizzas? Each pizza should spend about 5 minutes on each rack
- Slide pizza off of pan directly onto the oven rack and continue to bake for up to another 5 minutes. This will crisp up the crust
- Don't have beer? You can use water - the taste will be slightly different
- This pizza dough cooks up really nicely using a cast iron pan
- If you don't use all the dough, portion and wrap in plastic wrap and store in the fridge for a few days or the freezer for about a month. Be sure to let come to room temperature then proceed as normal
- Want to make the pizzas and freeze them so they are ready for another day? Get your pizza ready for the oven like you were about to bake them, but instead, put a layer of plastic wrap, followed by a layer of foil and put in your freezer. When you are ready to have your next pizza, take it out of the freezer and let it thaw. Remove the plastic and the foil. Then bake as usual
