Good to know
To activate the yeast, the temperature of the beer, or any liquid, is important. It should between 41 and 46 °C, which means it is necessary to heat the beer a little. If it is too hot, you risk killing the yeast, if it is too cold, the dough won’t rise well.
"All Dressed" Ideas
To garnish this pizza, here are our suggestions. Olive oil with garlic, artichoke hearts, feta cheese, hazelnut oil, spinach, mushrooms, bacon, Emmental cheese, asparagus, goat cheese, tomato sauce or tomato paste in a tube, confit garlic, mozzarella cheese, fresh basil oil olive, chorizo, figs and arugula.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.
Specify email address and password linked to your ricardocuisine.com account
Not a member yet ?
Signup today, it's free !Connect using your Facebook profile.
Information will not be posted to Facebook without your permission.
Comments
Christine C.
This was amazing. We used Tricerahops beer and kept the dough in the fridge overnight. Then, we cooked it in our bbq pizza oven insert. Better or at least as good as any pizza I've ever had. The crust was perfection!
Bernadette P.
I've been making homemade pizza for 30 years, using the standard pizza dough recipe. I was intrigued by the beer in this one. I was not impressed with the result. The dough was too sweet. I suspect that since beer itself contains sugar, adding a tablespoon of additional sweetener made it almost unpalatable.
Rate this recipe
Login to rate this recipe and write a review.
LoginNot a member yet? Sign up today, it's free!