For my pizza night this week, I decided to try a BEER PIZZA DOUGH for the crust. This very simple recipe combines flour, baking powder, salt and beer. When mixed together, this sticky dough is ready to be rolled out on a baking sheet and baked until crispy!
This pizza crust was very dense and heavy. It was good, but not the best choice for a light cheese pizza. The cookbook recommends using this crust for a caramelized onion pizza, and I think the heaviness of the dough will go well with the intense flavor of the caramelized onions. I look forward to trying that, but I will probably not use this recipe for my usually weekly cheese pizza again.