The secrets to the perfect beer-crust pizza with Castle Lager!
The key is to use good ingredients – milk, beer and oil give the dough the right depth (water has nothing on us)! ?
2 ½ Cups Unbleached All-Purpose Flour
1 ½ Cups Semolina Flour
2 Tsp Instant Yeast
1 Tsp Baking Powder
1 ½ Tsp Salt
2 Tbsp Olive Oil
1 ½ Cups Room-Temperature Castle Lager
Step by Step:
By mixer, hand or bread machine – mix and knead together all of the ingredients.
Cover and allow time to rise (30 Minutes-2 Hours)
Preheat oven to 450 F (you don’t need a pizza stone, however, we love ours from NerdChef)
Divide dough in half – each round should be shaped 10″-12″ inches.
Place rounds on parchment paper that is lightly oiled or onto your pizza stone. For a thin crust, bake immediately. For a medium-thick crust, allow the dough to rise for 30-60 minutes before baking.
Bake for 5 minutes and remove from oven. Place toppings as wished and place back in the oven for an additional 15 minutes or until browned.
Serve hot and share your creations with us!