Reviewed: Jun. 9, 2008

The beer gives a good flavor to the crust, but it is so sticky it is super difficult to work with. I spread it in my pizza pan like icing. It stuck to my hands and got all over everything. Maybe because it was so humid today, but my husband loved it so much, I will make again.

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tatersmom

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Reviewed: Jun. 9, 2008

Followed exact recipe and I have made homemade crusts for years.... I didn't like the final product.

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CORKIDECAT

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

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Reviewed: Jun. 4, 2008

Excellent, easy, but does have a very beery flavor. The dough seemed very sticky when I started shaping the pizza, but got better as it was worked. I didn't have a pizza stone or pan handy, so with a tip from my brother (the expert pizza guy) I preheated a heavy cookie sheet in the oven, and formed the pizza on parchment paper--then just slid the pizza on the parchment onto the hot cookie sheet. Easy! The crust overall was a little thicker than I like, I think next time I may split the dough in half and make two thinner crust pizzas, but that's just personal preference.

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doestreich

Cooking Level: Intermediate

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Reviewed: May 29, 2008

This is very good pizza dough. My daughter who is the crust expert around here gave it 10 stars. I'm not sure I'm that in to it to acurately give it a number, but I thought it was good. I was worried about the "flat beer" because of course I decide to make the dough and who has a cup of flat beer hanging around their house? I poured it in the cup and beat it with a spoon for a while and it was warm beer so I figured I wouldn't drink it warm or flat so maybe it would work! Was it flat? Don't think so, but I went with it and the dough was fine. Made 2 crusts. It cooked on a stone way faster than 24 minutes, in fact, it was done in about 12 so watch the dough. Thanks for sharing kim. I'm sure I'll make this again.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: May 28, 2008

Good recipe! I like to add a teaspoon of italian seasoning to give it some flavour. I love being able to make my own pizza from scratch - so much cheaper. I made it with flat ginger ale instead of beer once - made a great base for a Thai chicken pizza.

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Kate

Cooking Level: Intermediate

Living In: Athens, Ontario, Canada

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Reviewed: May 25, 2008

This is the best pizza dough recipe ever, it worked awesome. The second time I added a little garlic powder and basil to the mix and it made the best pizza dough have ever had.

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NatHunt

Cooking Level: Intermediate

Living In: Regina, Saskatchewan, Canada

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Reviewed: May 21, 2008

I have finally found the pizza crust I have been looking for!!! Thank you!!! I added some seasoning to the dough and cooked it for 10 minutes before topping it. This was so good and my sister was begging for the recipe, always a good sign since she doesn't get too excited about things other than salad. I used miller lite for the beer since we like that one best when I make beer bread.

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sanzoe

Cooking Level: Intermediate

Living In: Minnetonka, Minnesota, USA

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Reviewed: May 10, 2008

I really liked this dough. I made two pretty big pizzas with it. I tried wsf's pizza w/potatoes/pesto/onions; but also added mushrooms and mozzarella balls on half, the other half was vodka sauce/shredded mozz/taco meat. I cooked the dough for about 10 minutes before putting toppings on; and roughly another 9 minutes or so until the cheese was melted. I will use this recipe again.

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njmom

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: Sayreville, New Jersey, USA

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Reviewed: May 9, 2008

Yowza!!!!! This was OUTSTANDING! Made this for a friend and I and used all whole wheat flour and Coors Light beer. Added freshly minced garlic and about 2 T of dried basil to the dough and then cooked it on the grill. Used what was left as some breadsticks that we drizzled with a little butter. Absolutely wonderful. Thanks!

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Chikee

Cooking Level: Intermediate

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Reviewed: May 6, 2008

this was fantastic, I pre-cooked it before adding toppings, very taste base will use this every time

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louise

Cooking Level: Expert

Home Town: Brisbane, Queensland, Australia

Living In: Pukekohe, Auckland, New Zealand

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Reviewed: May 3, 2008

I have tried heaps of different pizza bases and this one wins hands down!!! I didn't change a thing!

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denise

Cooking Level: Intermediate

Living In: Melbourne, Victoria, Australia

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Reviewed: May 3, 2008

This was an easy recipe to make though I found the dough to be too light and airy. I would have preferred the airly without the light. Not quite the texture for me. Not bad for those who don't want a lot of condiments, more dough.

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cabinkat

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Reviewed: Apr. 30, 2008

This is great pizza dough. Better than the old recipe I used to use. I made it exactly as described and it was perfect. Not too wet or sticky. Next time I will add some garlic powder to the crust to add a little more flavor. This made about 1 10-in pizza, 1 12-in pizza, plus some breadsticks that I patted out into an 8x8 baking dish. I rolled the pizzas out very, very thin however. No par-baking required, although you may want to do that if you roll it out thicker (ie, make only one pizza with the whole recipe of dough). Baked at 450 on my pizza stone for about 6-8 minutes (longer for the bigger pizza). I'm already planning on making them again in a few days. Lots of fun for the kids too! It made plenty of pizza for 2 adults and 2 small kids. Would need more dough if you added adults.

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TINASQUIRREL

Cooking Level: Intermediate

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Reviewed: Apr. 8, 2008

I made this exactly as recipe stated and it turned out GREAT. Best homemade crust I've ever tasted and MUCH better than a mix.

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HerbalHeather

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Reviewed: Apr. 6, 2008

This makes such a soft and tender crust. My new go-to pizza crust recipe. I only had non-alcoholic beer on hand to make this but it didn't seem to affect the recipe at all.

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Jen W

Cooking Level: Intermediate

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Reviewed: Apr. 5, 2008

This was probably one of the best pizza crusts I have ever made! I didn't have any beer, so I substituted flat root beer and omitted the sugar. Husband couldn't guess the secret ingredient but loved it too. Thanks!!

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Barbara K

Cooking Level: Intermediate

Home Town: South Bend, Indiana, USA

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Reviewed: Apr. 2, 2008

Very good, will be adding this to the favorites pile. Also, the recipe makes a little too much for my pizza stone, so I broke some off and rolled into bread sticks. Brushed with olive oil with garlic and italian seasons. The breadsticks were great too. I also brushed the pizza crust with the olive oil and seasonings mixture and sprinkled parmesan cheese on the crust. It came out very good.

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