Wednesday, December 7, 2011

Beer Crust Pizza

I think we all had high hopes for this beer crust pizza from Plain Chicken.  I'm not exactly sure what happened, but the top part of the dough, under the sauce, didn't cook completely.  Maybe this was because we don't have a pizza stone?  That's the only thing I did differently.  I cooked the pizza on a cookie sheet instead.   

The crust was very thin so I just don't understand why it didn't cook up the way it was supposed to, even without the use of a pizza stone. 
We all ate the pizza because even "bad" pizza is good. It just didn't wow me like cooking with beer usually does.

My advice to someone who wants to try this this recipe, but isn't a fortunate enough to own a pizza stone, is to cook the dough for 15 min without any toppings. Once the crust is mostly cooked, then put your cheese, sauce, etc on and broil the whole thing until the cheese is sufficiently melted.

Beer Crust Pizza from Plain Chicken
2 1/2 cups all-purpose flour
1 tsp kosher salt
2 Tbsp cubed cold butter
1 cup beer

Place pizza stone in oven and preheat to 475°.  Pulse the flour and salt together in a food processor fitted with a steel blade. Pulse in the cold butter until it's well distributed. Add the beer and pulse until smooth*. Roll out dough onto a piece of parchment paper.   Prick dough with fork and add sauce, cheese and toppings.  Transfer pizza to hot pizza stone.  Bake at 475° for  12-15 minutes, until cheese is bubbly.
*I found the food processor with the dough blade to be unnecessary.  It was easier for me to just combine all the ingredients by hand.


  1. The pizza stone must be the difference. I agree with you - even "bad" pizza is good!

  2. I wonder if I cranked the heat up before I baked the pizza and then turned the heat down if that would help too. Something else to try until I get a pizza stone I guess.


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