This recipe offers a quick and flavorful pizza dough using beer for a unique twist.
Combine the flour, yeast, baking powder, and salt in a mixing bowl.
Mixing the dry ingredients thoroughly ensures even distribution of the yeast and baking powder.
Add the olive oil and beer to the dry ingredients and mix until a dough forms.
Use a wooden spoon to mix; it helps combine the ingredients effectively.
Knead the dough on a floured surface until smooth and elastic.
Kneading activates the gluten, giving the dough its structure.
Cover the dough with a kitchen towel and let it rise for 1 hour.
Place the dough in a warm spot to help it rise faster.
Preheat the oven to 500°F with a pizza stone inside.
Preheating the pizza stone ensures a crispy crust.
Divide the dough into two portions and shape each into a round.
Use your hands to gently stretch the dough into shape.
Place the dough rounds on parchment paper or a greased baking sheet.
Parchment paper prevents sticking and makes transferring easier.
Bake the dough rounds for 5 minutes, then remove from the oven.
Par-baking ensures the crust is cooked through before adding toppings.
Top the crusts as desired and bake for an additional 15 minutes.
Bake until the cheese is bubbly and the crust is golden brown.
Remove from the oven, slice, and serve hot.
Let the pizza cool slightly before slicing for cleaner cuts.
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