1-3/4 to 2-1/4 cups all purpose flour
1 packet of pizza yeast
1- 1/2 teaspoons sugar
1/3 cup very warm water (120 to 130 degrees F)
1/3 cup Tropic King (or other preferred Funkwerks beer)
3 tablespoons oil
Softened butter (for crust if desired)
Fresh garden tomatoes
fresh banana peppers
Preheat oven to 425°F.
Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water, beer and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough.
We used a quick raising yeast and let it sit about an hour. Let it sit for 24 hours, if possible.
Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If using RapidRise Yeast, let dough rest at this point for 10 minutes.)
Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
Spread with pizza sauce. Top with desired toppings and sprinkle with cheese.
Brush crust with softened butter.
Bake on lowest oven rack for 10 to 12 minutes, until cheese is bubbly and crust is browned.
We created our pizza with pizza sauce, fresh mozzarella, fresh picked garden tomatoes, banana peppers and sliced basil. Then drizzled with homemade basaltic reduction after baking.