Beer Dough Pizzas Recipe

Name: Beer Dough Pizzas
Prep time: 5 min
Cook time: 1 h 5 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 2 1/2 cups (625 mL) all-purpose flour, divided (approx.); 1 pkt. (8 g) quick rise instant yeast (2 1/4 tsp/11 mL); 1 tsp (5 mL) salt; 1 tsp (5 mL) sugar; 1 cup (250 mL) beer (lager or ale), at room temperature

Ingredients

2 1/2 cups (625 mL) all-purpose flour, divided (approx.)
1 pkt. (8 g) quick rise instant yeast (2 1/4 tsp/11 mL)
1 tsp (5 mL) salt
1 tsp (5 mL) sugar
1 cup (250 mL) beer (lager or ale), at room temperature

PREP TIME 5m	COOK TIME 1h5m	TOTAL TIME 1h10m
YIELD 4 servings

Instructions

In large bowl, stir 1 cup (250 m) flour with yeast, salt and sugar. Pour in beer; mix well. Gradually stir in remaining flour until shaggy dough forms. Transfer to floured work surface and knead 5 min. or until smooth and elastic; add 1 tbsp (15 mL) flour at a time if dough is sticky. Transfer to greased bowl. Cover and let rise in draft-free spot 30 to 60 min., or until doubled in size.
Divide dough into 4 portions. Lightly dust work surface and roll each portion into 7-in. (18-cm) rounds. Transfer to 2 greased baking sheets.
Place dough rounds on grill preheated to medium-high. Cook 2 to 3 min. until bubbles start to form on top and bottom is well-marked. Flip and grill another 2 to 3 min. until bottom is well-marked. Transfer grilled crusts onto baking sheets. Reduce heat to medium-low. Off the grill, top crusts with desired garnishes then set back onto grill until heated through.

Lunch