Reviewed: Nov. 7, 2009

This is an excellent pizza dough. Works wonderfully in the bread machine. I doubled the recipe and it worked perfectly. If you are worried about tasting the beer, worry no longer. We could not taste it at all. I used this as a pizza dough, for sticky buns, and for Salsa Biscuit Chicken, and it worked perfectly for all three recipes. Bf was thrilled the sticky buns were so soft, so I guess I'm going to end up making rolls out of this dough. The pizza was great with a perfect crust. I actually baked it partially then added my toppings, as the recipe I used (Chicken Salsa Pizza) called for a prebaked crust. Worked just great, and I'll definitely use this crust again. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Oct. 30, 2009

Easy and delicious!

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LAB71

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Reviewed: Oct. 29, 2009

This was an incredible recipe! I added some chopped fresh basil and 2 cloves fresh chopped garlic to the bread machine. (I threw it in with the beer, butter, and sugar!!! I also put cornmeal on my baking sheet after oiling the pan to preven the dough from sticking. I also followed another review and baked my dough for 5 min before adding the toppings. Delicious-my crust was just right, better than any restaurant pizza!! Thanks!!

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jewels

Cooking Level: Intermediate

Living In: Fruitvale, British Columbia, Canada

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Reviewed: Oct. 27, 2009

This truly is amazing crust its not chewy at all just oh so good you cant beat it. It will be my pizza dough for now on. Very very tasty. Thanks so much for the recipe Kim my family and friends love it when I make pizza and your pizza dough recipe is one of the main reasons why.

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susiehomemaker

Living In: Spokane, Washington, USA

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Reviewed: Oct. 26, 2009

this is an amazing crust..and the amount of crust goes a very long way...no need for frozen pizzas with a dough this easy and tasty!

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luv2cuk

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Reviewed: Oct. 25, 2009

This is a fabulous pizza crust recipe- I did add over a cup of flour. DH loved it- told me it was the best homemade pizza he ever had. I did prebake 5 minutes before topping. I would divide it next time or make it into a sheet pizza. A Keeper!!

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Kabinfever

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Reviewed: Oct. 6, 2009

This was ok...sticky to work with, and definitely bake the crust for about 5 minutes before adding toppings.

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Candy

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Reviewed: Oct. 2, 2009

So Easy & The kids had a blast making their own mini pizzas ( I divided the dough into three portions) I also used Milk because I wasn't sure the kids would enjoy the beer flavor. My husband loved it as well but requested the beer flavoring for his, as he thought it was a little to sweet. Overall, Easy & Quick. Great.

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KBHANSON21

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Oct. 1, 2009

I LOVE the flavor of this pizza crust! Rich and yeasty and beer-y, YUM!! My tips for making it a little crisper: Brush the entire crust with a little olive oil before you add your toppings, then pre-bake for 5-6 minutes. Remove from oven, top as desired, and bake again until melty and yummy. If you're like me and LOVE a ton of fresh veggies on your pizza, try this to reduce the water that cooks out of them and makes your crust soggy: Put mushrooms, peppers, onions, whatever you're using in a bowl and zap them for no more than a couple of minutes in the microwave, then let them rest, covered, for a bit. They'll partially cook and you'll be amazed at the amount of liquid you can drain off BEFORE you add them to your yummy pizza crust! Enjoy!

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idlechatter1234

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Reviewed: Sep. 29, 2009

This was the first pizza dough I have ever made in the bread maker. I followed the ingredients but did change how I made this a little. I did find the dough to be very sticky and quite difficult to handle. I kneaded it with some extra flour and then left it wrapped in a warm place to rise for about 15 minutes. I then rolled out the dough and lined the pizza pan. Did not use the olive oil, but cooked the dough in the oven for 5 minutes before adding the topping. My family loved this pizza and I will certainly be using the recipe again. Thank you for sharing!!!

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apple.strudel

Cooking Level: Intermediate

Home Town: Bakewell, Derbyshire, England, U.K.

Living In: Naperville, Illinois, USA

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Reviewed: Sep. 29, 2009

Great recipe. Easy to roll out and tastes great.

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luckymom

Cooking Level: Intermediate

Living In: Kennebunk, Maine, USA

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Reviewed: Sep. 26, 2009

I made this pizza, just as the recipe instructed and it came out wonderful. The dough is light and airy. All around very delicious!!! I’m excited to try this with different types of beer. I poured the beer into a measuring cup, let it sit while I gathered the other ingredients, and put it into the bread machine. It was not flat. The dough still came out great.

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CLR

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Reviewed: Sep. 25, 2009

I enjoyed the crust but agree there is not nearly enough flour. I probably added another cup. I also precooked the dough for 5 minutes before adding toppings

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johnflod

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

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Reviewed: Sep. 21, 2009

this was so easy! the dough was really easy to handle and baked up really well. I used olive oil instead of butter and I think next time I'll add some flavourings to mix things up. This is a great and easy recipe as is!

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MIKALA79

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Reviewed: Sep. 14, 2009

We now use this pizza crust every time we make pizza. The only change is that I use oil and not butter. I've made pizza using a pizza stone and a pizza pan with little holes, pizza turns out perfect every time.

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Jen

Cooking Level: Intermediate

Home Town: Chippewa Falls, Wisconsin, USA

Living In: Auburn, California, USA

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Reviewed: Sep. 11, 2009

This is a really good pizza dough recipe. We made both a large pizza and a small pizza and used our cast iron, rather than a pizza pan. It came out great, and I would recommend it to everyone. We also put some garlic season (after putting the oil on the dough) on the crust edges for an extra bit of flavor. Would recommend this to anyone as it's easy and tasty.

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Jen

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Reviewed: Sep. 11, 2009

I guess it's not fair for me to mark this down at all since I suspect I might not like herbs in my pizza crust. The consistency was good, however, and the pie did come out looking nice.

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biggirl

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Reviewed: Aug. 26, 2009

I liked this recipe because I thought it had a good texture. it was very much like the pizza we get from our local restaurants. When I took it out of the bread machine it was sticky, but when I coated it with a liberal amount of flour before rolling it out it was fine. next time I will roll it out thinner and add less toppings so the inside cooks more evenly with the crust, but thats my bad not the recipes. thanks.

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becky

Home Town: Sweet Home, Oregon, USA

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Reviewed: Aug. 25, 2009

Awesome dough! We wowed everyone at my son's birthday party. I added some garlic powder, basil, parsley and oregeno

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emily

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Reviewed: Aug. 22, 2009

Kids Loved it!

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Terri

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Bread Machine Pizza Dough

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