Ingredients
12 ounces beer
1/4 cup butter softened
4 tablespoons sugar
2 teaspoons salt
5 cups flour
5 teaspoons yeast
1 can tomato sauce
2 teaspoons italian seasoning
1 teaspoon basil
1 teaspoon garlic powder
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Pour beer and softened butter into bottom of bread machine. Add salt, sugar, flour, and yeast (do not stir). Set bread machine to dough setting and start. Once dough is done, transfer to large medal bowl greased well with olive oil. Turn dough over so that it is totally covered in oil. Split dough in half. Shape half into a ball, with seams on the bottom. Roll out on floured surface until the size of your pizza pan or stone. Repeat with other half of dough. Heat dough one at a time in oven set at 425 degrees for 3-5 minutes. Remove dough from oven. Use a fork to pop any large air bubbles that have formed. Push bubbles down with fork. Add spices to tomato sauce and stir well. Spread half the sauce on each dough. Add cheese and toppings. Bake at 425 degrees for another 12-20 minutes, depending on dough thickness and your desire for crispiness. You can cook at a slightly lower temperature for longer to get a softer crust, or at a higher temperature for a shorter period for crispier crust.
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Premium bread machine — dual kneading blades, rectangular loaf
Cordierite pizza stone — absorbs moisture for crispy crust
Wooden pizza peel — flour-coated launch into oven or pizza stone
Baking steel for superior heat transfer — pizza, artisan bread
Artisan bread baking with natural fermentation