At 10:09 AM 00/04/08 -0500, you wrote:
>Don=20
>Please post your beer bread pizza dough recipe and how you make your =
>pizza

Here goes:

Pizza Dough
1 C     Beer
1 T     Margarine (dairy free)
2 T     Sugar
1 t     Salt
2.5 C   Flour (white)
1 T     Yeast

Yield: 2 12" thin crust or 1 12" thick crust

I divide the dough into 2 parts and do the initial flattening by hand on a
floured surface. Then I use a rolling pin to get it to the thickness I'm
looking for (which nicely covers a 12" pizza baking pan). The dough rises
about 1/2". We don't deliberately let it rise after putting it in the pizza
pan. However, it does rise a bit during the prep time. The total cooking
time is around 25 min at 400F. However that very much depends on the pan's
characteristics (glass vs. metal vs. Teflon). The temp quoted here is for
regular metal. Your oven may also be different from mine. Mine is hotter
than the knob setting so I reduce all temps by 25F as a precaution.

The recipe is scalable. Since beer usually comes in 10 or 12 oz containers,
I just scale up the recipe.

If done by hand, remember that the beer is cold if coming directly from the
fridge and will need to be warmed up. The yeast goes in first if done by
hand, but last in a breadmaker. Everything else goes in the sequence shown.

We use store bought pizza sauce and then just pile on the many toppings we
like. I won't eat what my wife likes and vice versa! I spread olive oil
over mine (brushed lightly) before putting the sauce on. After that it is
what each 'artiste' wants. The beauty of this approach is you can throw
some really unusual stuff on it, if the spirit moves you, i.e., whatever
looks good from fridge leftovers. Mine never, ever gets broccoli though!
George Bush Sr. was right about that!

I am being very specific here because that is how I interpreted the
request. I apologize to veteran cooks if they feel I'm "talking down" to
them...

Don M (who should be on Weight Watchers <g>)