I experiment with pizza dough like some women experiment with nail polish colors.
We have homemade pizza once a week, usually on the weekend. We make our own, not because we don’t have choices, but because we like ours better. After years of experimenting, tonight’s pizza was the all-time, hands down winner. The first bite was so good I went back and took a picture.
We like the yeasty taste of beer dough. We’ve had Canadian pizza (Molson), Boston pizza (Sam Adams), Irish pizza (Guinness), American pizza (Budweiser), Colorado pizza (Blue Moon), and Maine pizza (Shipyard Ale). Tonight’s beer selection was based on price alone?Rolling Rock beer was the least expensive beer in the case. Surprisingly (or not) it was a winner!
Downeast Thunder Farm’s Rockin’ Pizza Dough Recipe
- 1 cup warm Rolling Rock beer – warm it in the microwave for 30 seconds to a minute if you just took it out of the fridge (my can was 16 oz -?that left a nice nip for the cook)
- 1 tablespoon sugar
- 2 teaspoons of sea salt
- 3 tablespoons of extra virgin olive oil
- 3 cups of flour
- 2 ? teaspoons of yeast
Put all the ingredients into your bread machine and mix on the pizza dough setting. Once this dough is complete, I sprinkle flour on the counter and roll out the dough. If the dough is a little wet, I use a little more flour. I’m not good at hand stretching the dough, so I use a silicone rolling pin to do the job.
We make three good size 10-12″ thin crust pizzas with this recipe. We cook the pizza on pizza sheets – the kind that have the holes in them (see pic).
Sauce
- 1 – 6 oz can of tomato sauce
- 1 clove garlic minced
- 1 teaspoon salt
- 2 teaspoons extra virgin olive oil
- 1 tablespoon chopped fresh oregano
Mix and top your crust with the sauce.
Cheese
- 8 ounces mozzarella cheese, grated
- 8 ounces Monterrey jack cheese, grated
Toppings
Hers: artichoke hearts, hamburger (cooked first!) and pepperoni
His: hamburger, onion, green peppers, mushroom, jalapenos, pepperoni, and extra garlic
Yours: whatever you like!
Our pizzas typically bake about 14-16 minutes at 425 degrees.
