No Fail Pizza Crust Recipe

How to make it

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• Heat beer in a pot, adding the honey and stirring to dissolve
• When it is very warm but not hot you have 2 choices - pour it into a large warmed bowl or put it in your bread maker (I use a bread machine set to 2 lb, medium loaf setting)
• Add the oil, 3 cups of the flour, the salt and the yeast. If using a machine turn it on and leave the lid open while you watch it do it's thing. If using a bowl, use the same steps and start kneadin"
• Use more flour as needed, adding it to the bread machine or bowl until dough looks right.
• It should all be uniform, and feel soft and firm and give some when you press on it.
• Let dough sit in bowl till well raised, which will not take long. In my bread machine the kneading takes 5 minutes and then I turn the machine off and let the dough sit for about 10 or 15 minutes.
• This makes one large 16" thick pizza crust. Let it raise longer and it will be 2 thin crusts!
• To form the pizza - roll into one or two balls and flatten. On a floured surface turn the dough and press - stretching it slowly without tearing.
• To make pizza - use a pizza stone OR oil a pizza pan, put the dough into it and prick all over with a fork
• Bake in preheated oven at 350 to 375 degrees for about 5 minutes - this will prevent a soggy crust when you put the pizza sauce on it. I usually sprinkle the top with pizza seasoning and drizzle with some olive oil and sprinkle with salt
• This dough can also be used to make calzones or panzerotti - simply roll and press out into a circle, fill, moisten edge and seal by pressing - then bake or deep fry till golden brown.