Very yummy! I used a 13" by 18" rectangle pan and it was still very thick. I substituted 2 1/2 T. of vital wheat gluten for a an equal amount of the flour. Melted butter and added 1t. of water, 2t. of fresh dried basil, 2t. of fresh dried oregano and 1T. of moist minced garlic out of a jar. I warmed the beer, sugar and salt to 110 degrees, sprinkled the active dry yeast on top and let sit for five minutes. Put flour mixture, then butter mixture, then yeast mixture and selected the dough cycle. Oiled the pan rolled it out carefully with oiled rolling pin, let rise for 15 to 20 minutes on proof setting on my oven. Cooked crust for 10 minutes, added original Ragu for sauce, roasted fresh green chili, microwaved pepperoni on papertowels (to remove some of the grease) cooked topped pizza for about 8 minutes, then added a preshredded mexican cheese mixture and cooked for another 6 minutes. I don't drink and I couldn't taste the beer. Best pizza I have made or eaten!
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Very yummy! I used a 13" by 18" rectangle pan and it was still very thick. I substituted 2...