1 cups Semolina flour (Substitute with all purpose flour, if you don't have semolina flour)
1 tbsp Pizza dough flavor (optional)
2 tsp instant yeast
1 tsp baking powder
1 tsp salt
2 tbsp olive oil ((divided))
1 cups beer (at room temperature)
Combine all the ingredients in a large mixing bowl or the bowl of a stand mixer. Mix and knead until a smooth, soft dough forms.
Cover and set aside to rise for 30 minutes or for up to 2 hours.
Preheat the oven to 450°F with a baking stone (if you have one) on a lower rack.
Divide the dough in half and shape each half into a 10" or 12" round.
Place the dough on a parchment paper (if using the baking stone) or on a lightly greased baking sheet. Bake the pizzas right away for thin crust pizza, but for thicker crust, allow the crust to rise for 30~60 minutes.
Transfer the pizzas along with the parchment paper to the baking stone. Or place the baking sheet in the oven.
Bake for 5 minutes. Remove from the oven and top as desired, and baked for an additional 8~12 minutes, or until the bottom crust is crisp and the cheese is melted and bubbling.
Remove from the oven and serve hot.
View the recipe instructions at Cook's Hideout
Ready to get your FREE recipes & meal plans?
Build your unique taste profile to instantly receive recipes matched to your tastes.