Wayne Boatwright wrote:

> On Sat 12 Nov 2005 09:01:24p, Thus Spake Zarathustra, or was it ~patches~?
>
>
>>Dinner was homemade pizza. The crust is made with beer instead of water
>>for a high rising crust. The sauce was homecanned earlier this year.
>>Toppings include fresh mushrooms, pepparoni, ham, onions, green peppers,
>>olives, and motzarella cheese. This pizza fed 5 of us with a bit left
>>over. Toppings were distributed as to who wanted what on their piece.
>>Here's the pic.
>>http://tinypic.com/fmo2g5.jpg
>
>
> Looks delish! Also looks a lot like mine, but I never take pics. I never
> thought of using beer for the liquid. Is that a total replacement for the
> water in an ordinary yeast dough? I should give that a try.
>
The recipe is for making the dough in a breadmachine. It calls for only
beer as the liquid. I don't see why you couldn't replace the liquid
with beer in your recipe. I use a light beer with no preservatives most
times. The type of beer will affect the taste of the dough.