Ingredients
3 cups unbleached flour (plus more for dusting)
1 tablespoon baking powder
1/2 teaspoon salt
1 (12 ounce) can beer (I use light)
olive oil
Method
Sources
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Cordierite pizza stone — absorbs moisture for crispy crust
Baking steel for superior heat transfer — pizza, artisan bread
950F gas pizza oven — Neapolitan pizza in 60 seconds
Homebrew beer starter kit — fermenter, bottling, first batch recipe
Wooden pizza peel — flour-coated launch into oven or pizza stone
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Preheat oven to 450 degrees. Combine the flour, baking powder and salt in a large bowl and mix thoroughly. Pour in the beer and mix well. The dough will be sticky. Spread a handful of flour on your work surface and dump the dough onto it. Tiss the dough around to coat it with flour and prevent it from sticking. Knead it 2 or 3 times to make it pliable. Shape the dough into a ball and divide it in two if you are making 2 thin crust pizzas. For a deep dish pie do not divide. Grease your pizza pan with oil and use a rolling pin to roll the dough out into a circle. Brush crust with olive oil lightly and then add your sauce and toppings. Bake for 12- 15 minutes or until golden brown on top.