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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine sugar with yeast and warm water, allow to sit until frothy, about 5-7 minutes. | 2. Combine dry ingredients. | 3. Mix in the oil, beer, and yeast mixture. | 4. Knead the dough well, adding flour as needed until the dough is no longer sticky but is still soft and pliable. | 5. Allow the dough to rise in a warm place. I usually stick it into a slightly warmed oven (no more than 100°F) covered with a clean tea towel. Allow to rise for whatever amount of time you have, I usually let it rise just as long as it takes me to cut toppings and grate cheese for the pizza. | 6. Role the dough for your pizza pans, your dough should be about 1/2cm (1/4") thick. Allow to rise on the pans for about 10-20 minutes before topping your pizzas. | 7. Bake in a hot oven (375°-400°F) for about 10 minutes or until the cheese in golden brown and the underneath of the crust is golden brown. | 8. Slice and enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beer	1 1/2	1/2		-	-	-	-
water	3/4	cup		0.0	0.0	0.0	0.0
oil	1/4	cup		448.95	0.0	0.1435	50.9835
wheat flour	3	cups		1224.0	259.092	47.556000000000004	9.0
white flour	2 1/2	cups		1445.7	316.5135	23.5025	5.609
yeast	2	tablespoons		66.6	7.3512	8.5968	0.324
salt	1	tablespoon		-	-	-	-
sugar	1	tablespoon		55.062	13.7724	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.