30 Minute Thin-Crust Skillet Pizza

There are lots of shortcuts for making pizza dough, but I’m not sure this one counts as a shortcut. It simply uses a time-honored method for a quick bread — using beer instead of yeast — and applies it to pizza dough. We found this at America’s Test Kitchen, who recommended using dark brown ales for the best yeasty flavor. And we happen to have an Ellie’s Brown Ale from Avery Brewing, so let’s get started.

½ cup all-purpose flour
½ cup white whole wheat (such as King Arthur’s White Whole Wheat)
½ tsp baking powder
½ tsp sugar
½ tsp salt
⅓ cup beer
1 Tbs olive oil

Combine all of the dry ingredients in a food processor and pulse until evenly blended. Then, with the food processor running, slowly add the beer and olive oil until the dough starts to pull away from the sides and forms a ball. Using floured hands, form the dough into a tight ball and wrap with plastic wrap. Let the dough rest for about ten minutes.

More on toppings next week …

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3 Responses to 30 Minute Thin-Crust Skillet Pizza

  1. Lea Ann says:

    I’ve given up on making my own pizza crust … so don’t tempt me. 🙂

  2. Robin Sue says:

    Oh this is a must try for those last minute “I want to have pizza tonight” moments.

  3. Clearly I need to start making my own dough, I’m a huge slacker when it comes to that. I’m bookmarking this though and I’m making it my mission to make a DIY pizza crust

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