Craft Beer Pizza Dough and Breakfast PizzaBy Chris Badenoch
- Meal: Entree
- Difficulty: Easy
- Serves: 3 - 4 medium pizza bases
- Time: 15 minutes for dough / 10 -12 minutes for pizza
- Beer Style: Pale Ale
Celebrate National Deep Dish Pizza Day (April 5) by adding a craft beer pizza dough crust to your next homemade pie! The carbonation from the beer will make for a perfectly light and fluffy dough.
10 oz beer - try a Pale Ale
7g dry yeast (that’s one standard sachet)
1.5 cups plain flour
A good pinch of sea salt and pepper
3 tablespoons olive oil
Breakfast Pizza Toppings
Free range eggs
Sea salt and pepper
Place your bottle of beer in a jug of hot tap water for a few minutes; you want to get the beer to a warm temperature to activate the yeast.
In a mixing bowl add the yeast and beer and mix until well combined.
In the bowl of a mixer using the dough hook attachment, combine the flour, salt and pepper and mix on the lowest speed, add beer mixture and then the olive oil immediately. If you do not have a kitchen mixer you can do everything in a food processor or in a bowl by hand, the traditional way.
When almost combined increase mixer speed to medium. Knead in the mixer or by hand until the dough is smooth and elastic. Dust your bench with some flour and form the dough into a ball. Place in a bowl, cover with cling film and prove in a warm place till doubled in size, for approximately 1 hour, but you can leave it for 2 – 3 if needed.
When doubled in size, with your fist knock back the dough and divide roughly into 200 g portions – you should get 3 to 4 pieces. Roll into balls, then on a floured surface roll out to the desired diameter. Pre-heat oven to 375°.
Place the pizza bases on lightly oiled trays.
Because raw eggs are being used, it’s a good idea to crimp around the edges to make a little barrier so the egg does not dribble off the side.
Brush bases with olive oil, then add the rest of your topping except for the rocket. The rocket goes on after the pizza is cooked otherwise it wilts and loses its crunch.
Cook in a blisteringly hot oven until crisp and golden. It should take around 10 – 12 minutes. Drizzle with olive oil, salt and pepper and serve immediately.
Note: If you look carefully, at the pizza tray used is perforated. The author finds that perforated pizza trays work best in domestic ovens as it allow more heat to get to the base of the pizza and therefore giving you a crisper result.
Chris Badenoch is s a passionate home cook who was a finalist on MasterChef Australia. Chris enjoys cooking with beer to enhance and change flavors in his dishes. He is the author of The Entire Beast: From Ear and Beer to Ale and Tail. Every recipe in the book has beer-matching notes and many have beer as an ingredient. You can find more recipes from Chris at ChrisBadenoch.com.