Beer pizza with Garlic Butter Cheese Stuffed crust
For the video walkthrough, visit my YouTube channel:
Makes 2 bigass pizzas
Or… 1 big ass pizza and 1 big ass “S” (aka pizza bread)
Sweet Garlic Beer Dough:
5 cups flour
12 oz BEER (warm)
2 tbsp yeast (optional)
1/2 cup sugar
1 tbsp garlic
[pinch salt] (optional)
1 stick butter for glazing – cut in ½ (I always use salted and skip adding salt)
Preheat the oven to 425F
1. Let’s get the yeast started.
To wake up the yeast, DO NOT use beer. Use warm water- not hot, you don’t want to kill it. Warm is like… pee? That’s about right. 98.6 is perfect. Toss I little bit of sugar in it- give it something to eat.
2. Use a BIG ass bowl for the flour
Dump in your sugar, garlic, and salt (if you’re using it). I use homemade dehydrated garlic, and that s*** is POTENT, so if you’re trying to kill off a virus, this is the way to go.
Then empty the warm beer into it (not your face). Do as I say, not as I do. I’m a bad influence.
(OPTIONAL)½ stick of your butter needs to become liquid (like- make it warm somehow)- throw that in your bowl and start mixing it in.
3. Mix and mash
Anyways, mix all that up. It’s gonna get difficult, but life isn’t easy, so, deal with it.
*If it’s sticky, it’s too wet-add more flour (a LITTLE bit at a time).
**there’s a ton of powder left, you need more liquid. But if you follow the recipe you should be fine
Mash that… stuff?... into a hard ball. It should have gone from clumpy to kneady (lol). Don’t knead it to much or it becomes IMPOSSIBLE to work with.
4a. Roll it out
This is simple. Beat it down and roll it out thin. Then transfer to a pan. Make sure there’s flour on your rolling surface, and add more as needed. We do a cheese-stuffer crust, so you’re gonna need an extra 2 inches larger than your pan.
* Flip the… patty?... over every few rolls SO IT DOESN’T STICK.
5. Make the garlic butter glaze
This is easy AF. Butter=microwave. But if you wear a tinfoil hate like I sometimes do, you can warm it on the pan on low. DON’T BURN THAT S***. Add as much garlic as you want, maybe a teaspoon, maybe a tablespoon. And in the video I made, I also added Italian seasoning (I think?).
6a. Add the cheese stuffed crust
Too much is always just right. Once you’ve pressed your dough down into the pan, shove a FAT layer of cheese around the edge (make sure your extra 2” s hanging over the rim). It should be about the size of a thick sausage, like a kielbasa, or a roll of quarters, whichever.
Once you have your ring of constipation, we’re gonna tuck it in like your muffin top on a first date after having 3 kids. Just lift, tuck, roll. Same thing.
If you bounced back all perfect after having kids, see the video for reference.
Smother the garlic butter mixture over the stuffed crust. Messy is besty. I’m a neanderthal, so I use my hand instead of a civilized city dweller, who probably would use something like a basting brush…
OPTIONAL STEP:
I like to bake the first 5 minutes without any toppings, and the remainder (10 minutes) after the toppings are on. I dunno if this does anything special, but my rational is that the dough can rise a little before you put all that soggy stuff on top of it.
7. Add toppings
Whatever that is, start with your sauce (tomato, alfredo, barbeque, whatever your flavor), then add layers of cheese and meat/veggies.
8. Bake
425*F for like 15 minutes ( 10, if you already baked it or 5 minutes without the toppings). Check it, if the cheese is not melting, it needs more time. It also needs to look like its changing color. If it’s brown or black, you’re officially burning your pizza- get it out NOW.
You shouldn’t need to cook any longer than 18 minutes, tops.
If you’re making the Pizza Bread, switch out steps 4a and 6a. Everything else stays the same (you can omit the sauce from step 7, if you like).:
4b. Roll out your dough
Grab the other half of your dough from the batch and start rolling out a snake. Remember play dough? – like that. Make a snake. You may have to stretch it a bit as well. Get it at least as long as the large pan you’ll be cooking it on. Then using a roller (or a stick, depending on how uncivilized you are), roll out the dough fat-ways, so it is about 8 inches wide. Doesn’t have to be perfect- dough stretches, and this is a 5-star restaurant. Go back to step 5, then come back here for step 6b.:
6b. Roll your Pizza Bread into a meat noodle
Once you have stuffed this glorious stromboli-resembling… thing… you’re gonna tuck and roll, just like we did for the stuffed crust. Pull one side over the middle all the way over the stuffing. Then, pull the other side over across that piece the same way. You can also tuck the ends in like a burrito if you want. Once it’s all tucked in, flip it upside down- also just like a burrito. (well.. I lay my burritos flap side down when I make burritos, so I assume everyone else does, too)
Cover your meat noodle with the garlic butter sauce. With a basting brush or your fingers. TBH I like licking my fingers while cooking, so… If that grosses you out don’t eat at my house, but it’s your loss. JK I wash my hands a lot.
Move on to that original step 7.
Thanks for attending class.
