You knew it was only a matter of time before I posted a pizza dough recipe, right? Today, I’m sharing a delicious, homemade pizza dough with beer that my in-laws bake in their outdoor brick oven. Don’t worry, a regular oven works too. (It has to, because that’s all I have.)
When we visit my in-laws in Connecticut, we really enjoy making pizza together. It’s a family affair, with my mother-in-law and sister-in-law making the dough, all the kids and I joining in to shape the pizzas and add toppings, and my husband, brothers-in-law and father-in-law working the brick oven. (It’s a guy thing, like grilling.) The pictures I’m sharing are from November, when we visited for Thanksgiving. We basically had a feast every day.
This dough requires kneading, which takes five minutes in my stand mixer, but probably a few minutes longer by hand. Then the dough needs to rise, covered, until it doubles, which takes an hour. I’ve made it with all white flour and with a combination of white and whole wheat. The all-white version is easier to work with, but I love the taste of the wheat crust, which seems to have a more pronounced beer flavor. They’re both excellent, though, and you can make your pizza as thick or thin as you wish. (I’ve included some weight measurements in the recipe as a guide.)
Pizza from scratch is so much better (and cheaper!) than anything I can order for delivery. (Don’t even get me started on how every local restaurant and all the chains put oregano, and probably sugar, in their sauce.) Here’s the homemade marinara sauce I make and try to keep on hand in the freezer. Speaking of that, if you double the dough recipe, you can bake what you need and wrap up the rest in 10-14 ounce portions to freeze and thaw as you need them. And yes, I do have enough dough for five large pizzas sitting in my freezer right now. It’s the Italian thing to do.
(Recipe Source: Inspired by a recipe from King Arthur Flour)