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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Reviewed: Aug. 17, 2009

Very good! I don't know if it's my bread machine, but my husband and i always have to add extra flour afterwards. Looking at the reviews, i believe that is true as mostly everyone says the measurements are just right. I like to add 1 to 2 tablespoons of rosemary when adding the dry ingredients. It gives it a subtle wonderful taste. I also took the suggestions of others of putting the pizza in for five minutes, adding the toppings, and then putting it back in the oven. Delicious!

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92704

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Reviewed: Aug. 11, 2009

Quoting my daughter and her friends "Viff if bedda ven papa murvvees!!!" This was said with full mouths, that led to very happy tummies. Easy to 'adult up' with herbs and garlic. I have found after several batches of this that the beer taste can really come thru if you use strong beer. Also, if you use brown sugar, it turns out very sweet tasting.

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gerlfren

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Reviewed: Aug. 10, 2009

This is by far the best pizza dough ever. We like thin crust pizza, so I only used ½ of the dough and froze the rest to use later. Yummy.

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IDJ1973

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Reviewed: Aug. 4, 2009

Very easy and turned out great! This inspired me to use my bread machine more.

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nkochrn

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Reviewed: Jul. 7, 2009

This is a very good basic recipe. Thanks!

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SLB1633

Cooking Level: Expert

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Reviewed: Jun. 29, 2009

So easy and so good! This is going to be our go to crust, it reminds us of our favorite brick oven pizza place, that is alas, in another city. I swaped out one cup of flour for wheat and it was great! One thing, low heat is the way to go since I burned the heck out of the first batch. It takes only two minutes to brown the first side!

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crazycatlady

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Reviewed: Jun. 23, 2009

This recipe has the perfect ratio of liquid:flour:yeast to make a light, smooth (not sticky) dough. I've used beer or water, and white or whole wheat flour. It always turns out great. I stretch the dough fairly thin and make 2 x 12" round pizzas with the amount of dough this recipe makes. I bake on the top rack using one of those pizza pans with holes in the bottom for a crispy crust. The only thing I'd change is I find it only needs about 15 minutes rather than 24 for the crust to be crispy and the cheese to be melted.

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