Pizza is the great equalizer when one’s considering what to feed a mixed group of vegetarians and non-vegetarians. It’s rare that anyone is ever disappointed in a pizza no matter what’s on top, so serving it to a crowd is usually a no-brainer. Use this recipe to make our BBQ Tofu Pizza or our Peach and Tarragon Pesto Pizza.
Sometimes we like to par-cook my homemade pizza crust. It allows for less time in the kitchen when friends and family are over, and it ensures a good product. All you do is throw the dough, slide it onto the stone, and cook it for just a few minutes. When it’s time to eat, top your par-cooked crusts with sauce and cheese, and slide ’em into the oven to crisp up.
9 to 12 ounces beer
1 ½ cups bread flour
1 ½ cups all-purpose flour
½ teaspoon iodized sea salt
1 teaspoon honey
1 teaspoon Rapid-Rise yeast
Pour the beer into a microwave-safe glass and heat for 1 minute. Place the bread flour and all-purpose flour, salt, and honey into a stand mixer, turn it on low, and add the yeast. Slowly add the beer until all the dry flour has been incorporated. You will need between 8 and 10 ounces of beer—there will be beer left over. Mix for 5 minutes until the dough looks smooth.
Divide the dough in half. Roll each piece into a ball; place each in its own airtight container with plenty of space for the dough to rise. Set the containers out on the countertop. Leave the dough alone for 1 hour. In the meantime place a pizza stone in the oven and preheat to 500 degrees F.
Turn the dough ball out onto a lightly floured pizza peel. Begin to dimple the dough using three fingers. The middle of the dough should look like the surface of a golf ball. Leave ½ inch on the outside undisturbed—this will become the crust. Turn the dough over and repeat the process. Pick up the dough, and let it stretch over your fists until it is about 12 inches in diameter, or toss it in the air like a pro—your call. Make sure you have enough flour on the peel so that the pizza can slide around and into the oven. You may use a piece of parchment paper instead of flour, which is easier for a beginner. Place the raw crust on a sheet of parchment paper. Add any topping that you like at this point. Using the pizza peel, slide the raw pizza onto the hot stone, and let it cook for 7 minutes. Remove the pizza once the top starts bubbling and it begins to brown around the edges. Cut and serve.
Makes two 12-inch pizzas crusts.