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Beer Dough


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

3 cups unbleached flour, plus extra for dusting
1 tablespoon baking powder
1/2 teaspoon salt
1 (12ounce) can or bottle beer (beer such as Budweiser is fine)
Oil for greasing
1 1/2 cups ( 8 ounces) crumbled soft goat cheese (such as Montrachet)


To make the crust, preheat the oven to 450 degrees.


Combine the flour, baking powder, and salt in a large bowl and mix thoroughly.


Pour in the beer and mix well.


The dough will be sticky.


Spread a handful of flour on your work surface and dump the dough onto it.


Toss the dough around to coat it with the flour and prevent it from sticking.


Knead it 2 or 3 times to make it pliable.


Shape the dough into a ball, then divide it in two.


Grease 2 baking sheets.


Use a rolling pin to roll each ball into an 11 or 12 inch circle.


Spread half the onion mixture onto each pizza. Sprinkle the crumbled goat cheese all over each pizza. I like to cook one pizza at a time, but you can cook the pizzas on 2 different oven racks and alternate them halfway through the cooking.


Bake 12 to 15 minutes, or until golden brown on top or underneath.


Pairs Well With


Notes

A dash of local for every season
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