Beer Pizza Dough
2 1/2 C Flour and another 1/2 C for rolling
1/2 C Corn Meal
1 Tbl Baking Powder
1 Tsp Salt
1/2 Tsp Garlic Salt
12 oz Can of Beer
3 Tbl Olive Oil for pan and dough once on pan
Combine dry ingredients and add can of beer. If too sticky, add more flour. Knead on floured counter before rolling out with floured rolling pin to less than 1/4 inch thick. Put on oiled pizza pan and fold in excess edges. Lightly (stress lightly if delegating this to a child) oil crust and dough before adding toppings.
I have a hard time getting the thickness exactly right but I think I got it this time because the crust was actually crispy on the edges AND underneath like any popular place we order. The secret this time was that it was almost thin enough to break in places which can be repaired by pinching the holes together once the dough is on the pan. Also just folding in the excess rather than rolling it in seemed to leave it a bit crispier around the edges.
Kids actually love to help with this recipe simply because of the messy factor and they are actually great kneaders, just remind them that oiling is not a painting project beforehand, and that they can only use what you've measured out and you will likely have more success than we did the first time.
I'm linking up my sister at Muffin-Top-Less Mom - you really should go see her Sweet Potato NACHOS she has there today. ALL of her Foodie Friday recipes are healthy and most are gluten free and paleo friendly. I can't wait to make these!
Do you have a pizza dough standby recipe?