Reviewed: Apr. 5, 2009

This is the perfect recipe if you like thick crust. I baked half the dough and froze the other half. I rolled the dough to about 1/3 inch thickness and it rose very well during baking. Definitely bake 5 minutes before you add the toppings. I added a tablespoon of rosemary (my favorite herb) and used Dos Equis beer although it was undetectable in the final product. This was still a little bland like most crusts tend to be, so I think next time I'll add a garlic oil to the outer edge.

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Betty Crocker

Cooking Level: Intermediate

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Reviewed: Apr. 1, 2009

i added italian seasoning to the dough used chiken cubes marinated in salsa whoa!!!!! it was soooooooooooo delicious i'm making two of them today!

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jaywalker

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Reviewed: Mar. 30, 2009

This is the best pizza dough that I have had in a very long time. I used 2 cups of whole wheat flour to make it a little healthier, and 1/2 cup of white flour. I will be using this recipe for the remainder of my cooking years! :)

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HR

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Reviewed: Mar. 29, 2009

This dough turned out really well. I actually used it for a make your own personalized pizza party. I had to make several batches and they all turned out perfect without fail. I added different spices each time. It included garlic powder, italian seasonings, basil, thyme, etc. I had several compliments.

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rossdee

Cooking Level: Intermediate

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Reviewed: Mar. 26, 2009

My family likes a thin crust I will use only half and freeze the other half

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joho

Cooking Level: Intermediate

Home Town: Melrose, Minnesota, USA

Living In: Blaine, Minnesota, USA

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Reviewed: Mar. 23, 2009

I am just getting around to rating this, I have been using it for months now. We always have beer on tap at our house so thats waht made me try this recipe, although, I prefer it better with milk or water, less of a tangy tast... I followed other reviews and add red pepper and other s pices to give more tast to the dough. I make french bread, pizza, strombolli, this is the BEST recipe if you have a bread maker

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colie

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Reviewed: Mar. 22, 2009

Very good pizza dough that turns out a delicious crust! I did not have time to let the beer become flat before using in the recipe, but I did heat it in the microwave before adding it to my bread machine and this seemed to aid in flattening it. I made 1/2 again as much dough, divided it into 3 equal portions. My son requested a double decker pizza for his birthday and I had never made one before. I flattened and pressed two portions of dough into two 16 inch rounds on sprayed cookie sheets. I then pre-baked these for 10 - 15 minutes. I slid one onto a perforated pizza pan spread pizza sauce, 1/2 the toppings and 1/2 the cheese on it. Slid other crust directly on top and topped it with the remaining sauce, toppings and cheese. I finished baking it for 20 - 30 minutes until the cheese was melted and light brown. The third portion I made into a single thin crust pizza using the same pre-bake, top and finish baking technique. Both turned out fabulous! Even the leftovers were great the next day!

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Judi

Cooking Level: Expert

Home Town: Streamwood, Illinois, USA

Living In: Union, Illinois, USA

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Reviewed: Mar. 17, 2009

good and easy dough really easy to work with and roll out.

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Toneya

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Reviewed: Mar. 16, 2009

Great recipe. The beer probably contributed to the amazing rise of this dough. I used Corona Extra. Nothing beats a fluffy yet crisp crust. 400 degrees & 20 minutes worked for me.

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manofsteel

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Reviewed: Mar. 16, 2009

Made this with the "easy pizza sauce" from this site. It was really delish and easy! The only thing I didn't like was having to be proactive enough to remember to let my beer sit out to get flat. Will make again though!

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Marissa

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Naperville, Illinois, USA

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Reviewed: Mar. 11, 2009

Loved It! Took others advice and added garlic powder and italian seasoning to the ingredients as well. We also did half and half whole wheat and white flour. Would highly recommend and I actually suggested to my husband that we just have crust for dinner instead of pizza--it smelled SO YUMMY! Great recipe!

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MEAKA1

Cooking Level: Beginning

Home Town: Springfield, Arkansas, USA

Living In: Jacksonville, North Carolina, USA

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Reviewed: Mar. 10, 2009

We love this dough! It's become a once-a-week event now to do homemade pizza. I've experimented using varying proportions of whole wheat and white flour, and I can't tell the difference, so I usually use all whole wheat flour now. I double the recipe to make two large pizzas. The doubling is almost more than my bread machine can handle though, and I've found I have to add the ingredients to the bread machine in layers and mix it up just a little before starting the dough cycle. And if it rises for too long, it will push the lid of the bread machine open! We roll the crust thin, and my husband's new trick is to put a layer of honey around the edges and roll the crust up (since the crust hangs off the side of the pizza stone anyway). He says it's dinner and dessert in one!

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BumperJr

Cooking Level: Intermediate

Living In: New Orleans, Louisiana, USA

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Reviewed: Mar. 2, 2009

I have started making this about once a week. It is so much better than the publix bakery dough and even eating out.

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zooie82

Cooking Level: Intermediate

Home Town: Newberry, Florida, USA

Living In: Gainesville, Florida, USA

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Reviewed: Mar. 1, 2009

We don't drink beer, so we don't have any here, so as others have done, I replaced it with just under a cup of water. I added some garlic powder as well. I let the crust rise for a half hour instead of 15 minutes and it was so light and delicious. Definitely will be making this for pizza from now on.

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LINDASBEAR

Cooking Level: Intermediate

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Reviewed: Mar. 1, 2009

Finally I found some use for my bread machine :-)

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Varming

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Reviewed: Feb. 28, 2009

I have tried many different pizza crust recipes over the years and have found my #1 right here. I add 1-2 tsp of italian seasoning and a tsp of garlic powder to the mix. I like to rub the pizza pan with a thin layer of olive oil and then press the dough into shape. Like a few others have said, bake the crust alone for about 5 min in the oven and then take out and put on your toppings and return to the oven for another 15 min. Absolutely perfect!

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Klayski

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Reviewed: Feb. 27, 2009

This was the best pizza dough recipe I've tried yet! I used 1 cup 7-up instead of beer and it was delicious. I also, due to bread machine malfunction, ended up putting everything in my mixer and kneading for 10 minutes. I then stretched it and put it on my greased pizza pan. I turned on my oven to it's lowest setting for a couple of minutes and then placed the dough in and let rise for about 30 minutes. After it had risen I cooked it per others suggestions for 5 minutes before adding toppings. After toppings were added I cooked for about another 18-19 minutes and it was perfect. This recipe made more than enough dough for my 16" pan. My whole family thoroughly enjoyed it!

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Christy R

Cooking Level: Intermediate

Home Town: Petersburg, Kentucky, USA

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Reviewed: Feb. 26, 2009

This was by FAR the best pizza dough that I have ever made. It was crisp on the outside and soft on the inside. DELICIOUS! I added a little sun dried tomato basil seasoning while my breadmaker was mixing and I also used bread flour. Turned out PERFECT. Thank you so much for the recipe.

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SHARPIE29

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Reviewed: Feb. 26, 2009

This will be my go to crust- it was delicious!!! No more take out pizza for us!! Thank you for the recipe!!

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Tracee Workman

Cooking Level: Intermediate

Home Town: Greensburg, Indiana, USA

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Reviewed: Feb. 22, 2009

Very good. I added garlic powder and dried basil, and actually cooked our pizza on the grill. I say it turned out pretty good considering it was my first attempt. If you want to try, make sure the grill is really hot, and the dough is rolled thin. Place the dough on the grill, once it's starting to bubble, flip it. Then very quickly add sauce and toppings. Pizza cook very fast, so be sure toppings are precooked. Delicious!

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