Beer Infused Pizza Dough (with Homemade Barbecue Sauce recipe)

I have to say I am really proud to post this recipe. Last night I made a completely homemade pizza, down to the dough and sauce. When I plan the next weeks menu, I try to ask my husband what he is craving. This time he showed me a recipe for Beer Infused Pizza Dough; that used one of our favorite beers. Going a little off topic here: Recently, he has been getting me to try more craft beers. Now I am proud to say I am all about the fancy full flavor beers, and not just the big brewery beers (like coors or bud). Every week we try to find a small brewery variety pack. Just to expand our beer repertoire. I'm finding one of my favorites is Sam Adams. I started with their winter variety pack, but now since it's spring I'm going for their spring variety. My husband is proud of me whenever I just try a new beer now without even blinking. :)

Anyways, back to the pizza! Yes, this dough is made with beer, and it was the easiest dough I have ever made. Normally you have to proof the yeast, but not with this recipe. It took less than 15 minutes to mix everything together. You do have to plan for the dough to rise, so save this for a day off or weekend. One thing you want to make sure of is the temperature of the beer. If it is too hot it will kill the yeast; if it's too cold it wont wake up the yeast. I actually bought my thermometer with yeast in mind, because I always killed my yeast. Yes, I'm confessing. :/ After the dough had risen, I decided to save one of the rounds. I'm glad I did because this pizza was so good! The dough has a slightly different flavor. It has a fuller, deeper flavor than regular dough made with water. When you have the dough shaped you can use anything you want for toppings. The day before I had made homemade barbecue sauce, so we decide on BBQ Chicken Pizza. The sauce was so easy to make, and it made a lot so you can save some for later. I made the sauce extra spicy, because we looove spicy! Since the sauce was so easy I decided to include it at the bottom. ***

Seriously, this pizza was so good. It came together in no time, and I was proud that it was completely homemade. Don't be scared of making your own pizza dough. It's one of the easiest things you could do, and it tastes ten times better than any store bought dough!

That's it! So simple right?!

I'm not sure if it's a blessing or a curse, but the water from our faucets can get really really hot; so I didn't have to warm up the water at all. First, I left the bottle on the counter till it got to room temperature. Then I just placed the bottle into a large bowl and filled the bowl from the faucet up to the bottleneck. It didn't take more than 10 minutes for the beer to get to the perfect temperature. 

Take your time as you stretch the dough. Make sure you get out as much air as possible, otherwise you will get bubbles during baking. 

We decided to do a BBQ Chicken pizza since I had just make homemade barbecue sauce the day before. I included the recipe below! :) ***

Beer Infused Pizza Dough
adapted from Men's Journal

Ingredients:
3 1/2 cups all-purpose flour (plus more for dusting) *
1 packet instant, high active yeast
1 tablespoon fine granulated salt
1 tablespoon extra virgin olive oil
1 bottle Sam Adams Boston Lager (warmed to 120-130º) **

*As I was making this I was thinking about trying this out with wheat flour. I haven't tried it yet, but I will be doing it soon, and will update!
**I have researched and found that some beers work, and some don't. Pretty sure it's all about trial and error. One thing I read, is that it really makes a difference if you use "active yeast" beers. There are recipes where that type of beer can substitute for the yeast. Now, I'm not so certain about that. Although I will be trying out different beers in the future.

Directions:

1. Warm the beer in a bowl of very warm, not boiling, water. If you don't have a thermometer, the beet should feel very warm to the touch.
2. Meanwhile, in a large bowl combine flour, yeast, salt, and oil. When blended, create a pile in the center.
3. When beer is warm, pour around flour pile creating a "moat". Stir with a fork until the dough is lumpy, then start kneading with hands. The dough should feel a little sticky, gradually add flour as your knead until it is just slightly tacky. Knead slowly by pressing down, folding it inside-out, and repeating.
4. Split the dough into two equal sized pieces. Form each piece into a ball and place in an airtight container, sprayed lightly with cooking spray. 
5. Place in a warm location (about 70-80 degrees). Should take about 1-2 hours, or until dough as doubled in size. To make sure it is ready press two fingers into dough; if indentations remain dough is ready. 
6. If you plan on using both pieces of dough immediately skip this step. If you plan on saving the second ball of dough continue to read. Take one ball and place on a piece of plastic wrap that has been sprayed lightly with cooking spray. Wrap dough and place in a freezer bag. If you have a food sealer, suck out all of the air. If you don't have a food sealer, squeeze out as much air as possible. Place dough into freezer for up to 3 weeks. When ready to use dough, thaw in fridge for up to 12 hours or overnight. Half hour before use, put out onto counter top and let dough rest and get to room temperature. 
7. When ready to use dough, stretch into size of a greased cookie sheet or a pizza stone. Tips on how to stretch dough: First be patient. I start by pressing down on the dough with my finger tips to take out any air. While doing this I start to shape it into a circle; making a border around the edge. Then I think of being a DJ. Spinning the dough in a circle with one hand as I stretch it equally in a circle with the other hand going the other directions. There are great videos all over the internet with instructions on stretching dough. That's where I learned. :)
8. When in the shape and size you desire, put on all of your favorite toppings. Place pizza into a preheated 500º oven and cook for 10-15 minutes. *If using a pizza stone, place in oven while it is preheating. Be careful when removing stone as it will be very very hot. 

Makes 2 rounds of dough for 12" to 14" pizza.

***

Homemade Barbecue Sauce

adapted from Better Homes and Gardens Slow Cooker Magazine

Ingredients:

2 1/2 cups ketchup

1 cup finely chopped onions (about 3/4 of a large onion)

1/4 cup packed brown sugar

3 tablespoons cider vinegar

3 1/2 tablespoons Worcestershire sauce (I ended up adding more near the end)

3 cloves garlic, minced

1 teaspoon hot sauce, less or more to taste (you could use mexican hot sauce, chipotle sauce; anything you have in your cupboard)

Directions:

1. Combine all ingredients into a medium sized sauce pan. Bring to boiling; reduce heat. Cover and let simmer for 15 minutes, stirring occasionally. Use immediately or let cool and place in an airtight container. Store in refrigerator for up to 3 days. 

Makes 3 1/2 cups.