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Fastest, Easiest Homemade Pizza Crust

What you need: 

2 cup unbleached all purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
12 ounces beer

What you do: 

1. Preheat oven to 400 degrees F. Grease a cookie sheet (12 x 18" or slightly smaller works well).
2. Combine all ingredients. Dough does not have to rise at all, but will be fairly wet and sticky.
3. Press into prepared cookie sheet If it seems too sticky to work with, sprinkle a little flour on it as you pat/press it into the pan.
4. Top with your favorite sauce and toppings. Bake 20-25 minutes or until dough is browning and crisp around edges.
Voila! Enjoy!

Preparation Time: 
Cooking Time: 
Servings: 
4-6
Recipe Category: 

SO HOW'D IT GO?

this was really good for something so simple, i took the suggestions and added garlic, basil, oregano, thyme, sage, salt and sugar. thank you.

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After reading the previous reviews I have some questions about this very intriguing pizza crust....  Has anyone tried using the club soda in place of the beer and if so what were the results?  Also, I'm wondering if anyone has made the crust with all whole grain flours and how that turned out?
I may have to experiment myself, I'm impatient with pizza crusts and love a good yeastless one!

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Great crust!  I love that I have a recipe that allows me to make pizza from start to finish in less than 30 minutes :)

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This is my absolute favorite pizza crust.  It's super easy, and really yummy after adding some herbs and extras.  I don't have patience for yeast crusts, and kneading, and having to wait for it to rise.  I like to add lots of herbs to the crust: garlic, basil, oregano, sage and thyme, and a nice helping of nutritional yeast gives it an extra little something.  I use a stone to cook it on, and it comes out perfect, nice and crispy on the bottom but still thick and able to sustain all the toppings I pile on.  I also make my pizzas half-vegan/half-vegetarian - my guy still eats cheese, so that's why it's split down the middle in my pictures.  =) 

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WAY surpassed expectation for such a simple recipe.  we used a lager, and mixed in fresh garlic and herbs.  really wonderful, crispy undercrust (we used a pizza stone).  just really, really good.  thanks for sharing!  :)

i forgot to mention that we baked it for 10 minutes to set before topping.  delish!

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WAY surpassed expectation for such a simple recipe.  we used a lager, and mixed in fresh garlic and herbs.  really wonderful, crispy undercrust (we used a pizza stone).  just really, really good.  thanks for sharing!  :)

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Excellent recipe! I don't have to make my frying-pan pizza anymore! I loved it without all the suggested add-ins! I made half the amount and spread it out for a thinner crust. I reckon the crust is more of a "plate" to hold the toppings: the flavour comes from what you put on top. Someone said it was great with spelt flour. Is that instead of the wholewheat? I don't like using white flour so I'm going to try all wholewheat and mix in some gluten. Has anyone tried that? And has anyone any other suggestions for avoiding using the white flour.
Anyway, I'm glad it asks for 12oz beer as I have to open two 10oz-ers and chugg the remaining 8. Waste not.......??!!
PS Isn't spell check a wonderful thing? The best alternative it could come up with for SPELT is SPLAT!!

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this was decent. not amazing. but it was fast & easy.  i followed some suggestions and added some salt, sugar, garlic salt, basil & oregano which definitely added to it.  it was ok but like my roommate said.. "if you got it from a pizza place would you be disappointed with it?" and i'd have to say yes.  i wouldn't be satisfied if i had paid for it.  if you make it definitely add the extras!

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This was pretty good.
I think it was the beer I used but I had kind of a sour taste to it. I'll try a different one next time.

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Wonderful! I added a cup and a half of flour then a half a cup of corn meal (it was actually masa harina, the stuff that is used to make tamales with which is super nutritious!).  My sauce was a tad watery (no paste) so I baked it longer, but it was interesting because the wetness made the top layer not cook as hard as the rest so the result brought up the sensation of cheese almost, it was great!  and the dough didn't stay together as much as I wanted it to (maybe because of the masa) but I kneaded it in some dry flour and it got a  better.  yay vegan pizza, this was the first of many!

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