Home Alone (Beer Pizza Crust)

Fact: Odd shaped pizza tastes better.

Contrary to what you see on this website my everyday diet is mostly chicken, vegetables and the occasional tuna steak or turkey burger.  I'm doomed to this healthy diet not because I like it or that I think it's somehow counteracting the beer I drink (that is a good excuse, though) but because it's what the boyfriend likes to eat and I'm usually too tired lazy to make two meals.  

Once a week I'm given a small reprise from being healthy when the boyfriend goes out for boys' night.  Sometimes I make wonderful complex meals other times I sit on the couch eating saltines and Cracker Barrel cheddar while watching reality show after reality show (don't judge, you do it too).  This week I decided to use my boyfriend-free time to get over my fear of yeast and make a beery pizza.

Obligatory oven pizza shot.

Beer Pizza Crust
Yield: 2 crusts

Ingredients:

• 3 1/2 cups all-purpose flour
• 2 teaspoons instant yeast (or use traditional yeast, follow directions & proof before heading to step 2)
• 1 teapoon baking powder
• 1 1/2 teaspoons salt
• 2 tablespoons olive oil
• 1 1/2 cups room-temerature beer (very important, it can't be cold)

Instructions:

1. Preheat the oven to 450°F.  If using a pizza stone, spread a handful of cornmeal on the top before placing it on the lower rack.
2. Combine and knead all of the ingredients (your preference, mixer or by hand) until the dough is combined and smooth.  Add additional flour if needed.
3. Cover the dough and let rise for 30 minutes to 2 hours.
4. Divide the dough in half and do your best to create a pizza shape (or your best interpretation of a pizza shape).
5. If you're a pizza pro and using a paddle to transfer your pizza to and from the oven (a good investment, $5 at a restaurant supply store) spread another handful of corn meal on the top of the paddle and place the pizza on top.  If you're not using a pizza stone or paddle, place the dough on a lightly greased or parchment-lined baking sheet.
6. Bake pizzas for 5 minutes, remove from the oven and add toppings.  If you're a pizza pro you'll try to match the toppings to the beer used in the dough - IPA for a meaty tomato sauce combination, brown ale with a margherita and a pumpkin with a sweet caramel onion and bacon combination.  
7. Bake for another 15 minutes - until the bottom is crisp and the cheese is bubbly.
8. Remove from the oven, slice and serve with a beer.
9. Hide leftovers from significant other.