01
Aug

Quick Beer Pizza Crust

Post image for Quick Beer Pizza Crust

by Amber on August 1, 2011

If you love to bake, I hope you know who King Arthur Flour is. I’ve waxed poetic on why their flour is some of the best in the business, and they’re the only flour I use in my kitchen. Did you know King Arthur Flour has a blog too? The talented bakers at King Arthur Flour take to WordPress and post some pretty awesome recipes each week.

When PJ Hamel’s Quick Beer Pizza Crust came through my RSS feed, I knew I had to make it. I’ve had years of pizza experience – worked for some famous chains and some family owned pizza restaurants all through high school. But it’d been a long time since I felt the pillow-y softness of perfectly proofed dough in my hands.

Kneading dough can be a fantastically cathartic experience. Making this pizza crust brought back all those friend-filled after-school-job days, the days when I first realized I simply loved making food for people.

The addition of beer in pizza crust is both inspired and insane. Insanity in that James and I could NOT stop eating it.

You can use any pizza toppings you’d like, but I highly recommend our choices: marinara sauce, leftover grilled curry chicken, diced small (we used a pre-marinated package from Trader Joe’s), mushrooms, fresh basil, and lots of cheese.

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Paula - bell'alimento August 1, 2011 at 5:38 PM

Nom!

Amber August 2, 2011 at 11:03 AM

Nom is right! Especially with curry chicken.

Casey@Good. Food. Stories. August 1, 2011 at 5:40 PM

I am SO into that Pizza Dough Flavor. In our house, it’s no longer optional!

Amber August 2, 2011 at 11:04 AM

Seriously. SO good! When I opened it, I said to James, “OMG. It smells like Papa John’s circa 1998!” (when I worked there).

Lisa~~ August 1, 2011 at 7:44 PM

Sounds like it has great flavor and it’s one delicious looking pizza.

Lisa~~
Cook Lisa Cook

Amber August 2, 2011 at 11:53 AM

Thanks, Lisa. The beer really gives that crust an excellent tang. And I love how it develops so quickly. Usually you need to let dough develop overnight to get that much flavor.

Blog is the New Black August 1, 2011 at 7:50 PM

This looks exceptional!

Amber August 2, 2011 at 12:01 PM

Thank you! It was pretty darn spectacular, but I can only thank King Arthur Flour for sparking the beautiful pizza.

Cookbook Queen August 1, 2011 at 11:39 PM

OMG this looks FABULOUS!! Yum.

Amber August 2, 2011 at 12:08 PM

Kristan, your boys would LOVE it.

Katrina August 2, 2011 at 4:08 AM

I am in love with this idea! The crust sounds so good!!

Amber August 2, 2011 at 12:09 PM

Katrina, so are we! We’re thinking this is going to become a weekly tradition.. or maybe bi-weekly. Whatever my thighs can handle!

Sylvie @ Gourmande in the Kitchen August 2, 2011 at 8:52 AM

Beer in pizza dough? Now I have to know what this tastes like!

Amber August 2, 2011 at 12:10 PM

It tastes like pure deliciousness.

Erin August 2, 2011 at 11:32 AM

Yum!! I also didn’t know they had their own blog ::subscribe::

Amber August 2, 2011 at 12:22 PM

Erin, I felt so silly going to their Blog & Bake weekend not knowing that. Now I check it every single day!

Andrea @ From the Bookshelf August 2, 2011 at 1:40 PM

Beer – crust – pizza – three lovely words! This looks wonderful!

Amber August 2, 2011 at 1:55 PM

I totally agree! That’s what drew me in on the KAF post too :)

Tracy August 2, 2011 at 2:00 PM

This sounds absolutely fantastic. I think it’d be wonderful on the grill with some fresh mozzarella and basil…mmmm.

Amber August 2, 2011 at 2:04 PM

Oooh. I like how you think.

Barbara | Creative Culinary August 2, 2011 at 4:16 PM

Well, I love beer bread and I love pizza, so think this is a must try. Funny thing..I don’t like beer but I love the flavor of it in a baked product. I’m not a red sauce girl but can even now imagine this with artichoke hearts, garlic and basil. Now I’m hungry.

Amber August 3, 2011 at 6:21 PM

Barb, I’m exactly the same way. I love a good ice cold hard cider, but beer? No thanks. Unless it’s in food. Then I’m all over it.

Miss August 2, 2011 at 8:11 PM

I have been a fan of KAF for a long time but I just recently was able to buy their flour and you are right it’s the best! I will be trying this crust ASAP!

Amber August 3, 2011 at 6:22 PM

Miss, if you have trouble finding it again, remember that you can order it online. It really is worth the shipping. I had a 25 lb bag shipped to me at one point, and I was shocked that it only cost about $14 to ship, including all the other stuff I bought. Or catch ‘em when they’re offering free shipping. The white whole wheat is awesome.

Miss August 3, 2011 at 9:52 PM

I was just saying I wish I could get it in 25 lb sacks like I do at Sams Club! I’m heading to their site now to check it out. Thanks.

Melissa @ Baking For The Boys August 2, 2011 at 8:24 PM

I had bought the ingredients to this over a week ago. Followed your FB recommendation for it and found it on KA site. Can’t wait to try it! Hubs ate pizza for lunch when I had planned on making it for dinner. Grrrrrr!

Amber August 3, 2011 at 6:22 PM

Oh those husbands, they do inconvenient thins sometimes! I think I probably would have made it anyway. :P Let me know how you love it!

CK August 3, 2011 at 10:21 AM

Do you recommend any specific beer (brand or type) to use?

Amber August 3, 2011 at 6:24 PM

CK, I used Smuttynose IPA, but KAF used Pabst. I honestly don’t think it matters, other than to just know that whatever you use will have pronounced flavor in the dough. For example, when I’ve made beer bread in the past, I once used Blue Moon, which is very citrus-y and also has banana-like notes. When my bread came out, I got the distinct impression of bananas, which was NOT what I wanted with my chili! Usually the manufacturer will tell you if there are strong notes in a beer – so just pay attention to those when you choose.

stephchows August 3, 2011 at 3:54 PM

plugged this into evernote and am ready to tackle it once I get home! YUM!!

Amber August 3, 2011 at 6:25 PM

So good! Let me know what you think. And what’s EverNote?

Heidi August 8, 2011 at 1:51 PM

Tried it and loved it! however I notice on the king Arthur site they add semolina flour but you did not include in your recipe above. did you do this on purpose as the crust seemed great without the addtl semolna flour?

Amber August 8, 2011 at 2:07 PM

Heidi, I didn’t have semolina on hand, so I didn’t use it. In the notes on the KAF recipe, it says to use all AP if you don’t have semolina on hand. Most home cooks won’t, so I didn’t bother including it when I reposted the recipe with my adaptations. I think it’s perfect without it.

Jen @ My Kitchen Addiction August 15, 2011 at 9:42 PM

Yum! This looks absolutely incredible… Definitely going to be giving this one a try!

KAF Bakers August 17, 2011 at 10:48 AM

Hi Amber,
Thanks for your kind words. We may have given you the inspiration, but the hard work and great pizza were all you!

Hope you try my favorite combo; caramelized onion, roasted asparagus, sausage and ricotta. OH my!

Happy baking ~ MaryJane @ KAF

Jessicas Dinner Party January 7, 2013 at 8:09 PM

Yum! I’ve actually been thinking about making pizza at home these past couple of days. This dough sounds like a must-try!

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