Goodbye Delivery Pizza!
I’ve made this twice in a week because my fiance liked it so much. I don’t think we’ll be ordering pizza or eating freezer pizza anymore, this will probably be a weekly item in our house. I was dubious about making my own crust because of the mess and I felt like it was too much effort, but it’s actually quite easy and the best thing about pizza; there’s leftovers, so you might get a day off cooking out of the deal.
A stand mixer and bread hook
2 1/2 cups flour
1 envelope rapid rise yeast (or 2 1/4 teaspoons yeast)
1/2 tsp garlic powder
1 teaspoon rosemary (or Italian seasoning)
3/4 cup beer
1/2 teaspoon salt
1/4 cup olive oil
Combine flour, yeast, garlic powder and spice of choice in your stand mixer. Only use Rosemary if you have fresh! Seriously. Dried Italian Seasoning worked really well for me.
Microwave the beer 20 seconds at a time until it measures 120-125 degrees F. I used a candy thermometer and it worked just fine.
Add the beer to the flour mixture and mix on medium speed. Once the flour is moistened, add the salt and olive oil while still running.
Turn up and beat dough for 8 minutes. Transfer dough ball to a lightly oiled bowl and tightly cover with plastic wrap. Allow to sit at room temperature for 45-60 minutes, until doubled in size.
Once dough is ready, spread it out using gravity to help you, working around the edge of the dough. Spread a little cornmeal (optional) on your pan and spread the dough out into a somewhat pizza shape. I leave mine about 1/4-1/2 inch thick. Spread some pizza sauce over it, add mozzarella cheese and desired toppings. I then rubbed the crust with olive oil and sprinkled with Parmesan, garlic salt and a little more Italian seasoning.
Pop it in the oven at 350 degrees F for 20-25 minutes.