Pizza Dough


  • 1 cup flat beer
  • 2 tablespoons olive oil
  • 2 1/2 cups all-purpose flour
  • 1 garlic clove, minced (or 1 tsp garlic powder)
  • 2 tsp basil, dry or fresh
  • 1 teaspoon salt
  • 2 tablespoons sugar (add 1 Tbsp less if you are using a very sweet beer)
  • 1 package dry yeast (8 gr) – approx 2 1/4 tsp  
  • 1 tsp olive oil, for baking


    1. Before starting, remove the beer from the refrigerator and allow it to become almost room temperature.

    2. Place the ingredients into the bread machine in the following order:  beer, oil, flour, garlic, basil, salt, sugar, and yeast. I always add the yeast last, but if you prefer, add the ingredients in the order suggested by the bread maker manufacturer.

    3. Select the proper Dough setting. Be sure you choose the right setting or you could accidentally bake the loaf instead of just mixing & rising it…I speak from experience)

    4. Remove the dough from the bread machine when the last rising cycle is complete. (My machine rises twice, others may rise once.)

    5. Preheat the oven to 400 degrees F.

    6. Lighty flour the counter and roll out your dough large enough to cover your pizza pan.

    7. Pre-bake the dough for 5-8 minutes.

    8. Remove from the oven and spread the pizza sauce, layer your toppings and place it back in the oven until the crust is lightly brown and crispy, and the cheese is melted (approximately 20-25 minutes).




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