I never make it through Lent without doing one pizza Friday so it seems fitting to finish out this year’s Lenten meal series with a pizza. I originally started this series to get away from just ordering a pizza every Friday – it was a bad habit and something we’d do so often it didn’t feel like anything special. Things have really swung the other way – breaking out this Friday pizza was such a treat.
My go-to pizza recipe is on the plain side. It works perfect on the grill or paired with lots of toppings (which we usually load on) but falls a little short for a plain, oven-baked pie. I ran across this recipe when we still had a bottle of Guinness left from St. Patrick’s Day so it was meant to be. The beer adds just the right amount of flavor to this dough to make it perfect for a more plain pie.
(from Baked By Rachel)
Makes 1 12″ pizza
1/2 cup Guinness
1/2 tsp. active dry yeast
1/4 tsp. granulated sugar
1 1/4 cups flour
3/4 tsp. salt
1 Tbsp. olive oil
In a small saucepan, heat the Guinness to 115F degrees. (I used a candy thermometer to keep track.) Stir in the yeast and sugar until dissolved and let stand for five minutes.
In the bowl of a stand mixer, combine the flour and salt. On low, mix in the Guinness, followed by the olive oil. Add additional olive oil or flour as needed to get a dough ball to form.
Transfer the dough to a greased bowl, cover and let rise until doubled, about an hour.
To bake: spread into a 12″ circle, top as desired and bake for 20-25 minutes in a 425F degree oven.
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