This recipe for homemade pizza dough comes together quickly but also has a secret ingredient: one-and-a-half cups of your favorite beer.  With our favorite beer, Guinness Stout on hand that’s the route I took, but any beer whether it be dark, light, or amber works just as well.  I used a mixture of whole wheat and unbleached AP flour for the dough, and topped my pizza off with artichoke hearts, cherry tomatoes, watercress, prosciutto and ricotta cheese.  No matter what type of beer or what variety of toppings you settle on, this recipe gives a whole new meaning to a ‘beer and pizza’ night!

(To view this recipe, click on the following link: https://www.kingarthurflour.com/recipes/quick-beer-crust-pizza-recipe )

Tagged: beer, dough, flour, homemade pizza crust, homemade pizza dough, King Arthur flour, pizza, pizza crust, quick beer-crust pizza, Sift, SIFT magazine, yeast