Wayne Boatwright wrote:

> On Sun 13 Nov 2005 06:29:22a, Thus Spake Zarathustra, or was it ~patches~?
>
>
>>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.
>>
>
>
> Thank you. I'm going to try this the next time I make pizza. Your crust
> looks delicious! FWIW, this is my ingredient list:
>
> 2-1/4 to 2-1/2 cups flour (I use half bread flour and half AP)
> 1 cup water
> 1 envelope of granulated dry yeast
> 1 teaspoon salt
> 1 teaspoon sugar
> 2 tablespoons oil
>
> I imagine I could omit the sugar when using the beer.
>
No, my recipe includes sugar. A light beer works fine providing a very
subtle taste difference barely there but gives nicer rising properties.
A stronger beer can be used but will give a deeper beer flavour to the
dough which may not be desirable.