16.  Beer Pizza Crust

Ingredients

%

Full Batch

Half Batch

Test Batch

High-gluten Flour

95

   23 lb   12 oz

   11 lb   14 oz

   15-1/4 oz

Yellow Cornmeal

5

     1 lb     4 oz

              10 oz

       3/4  oz

Water

44

   11 lb          

     5 lb     8 oz

           7 oz

Beer

12

     3 lb

     1 lb     8 oz

           2 oz

Active Dry Yeast

1

                4 oz

                2 oz

        2-1/2 t

Sugar

3

              12 oz

                6 oz

       1/2  oz

Salt

2

                8 oz

                4 oz

        1-5/8 t

Oil

5

     1 lb     4 oz

              10 oz

        3/4 oz

Yield

   41 lb   12 oz

   20 lb   14 oz

          26 oz

lb = pound   oz = ounce   t = teaspoon   T = Tablespoon

NOTES: Three pounds of beer equals four 12-ounce cans; one and a half pounds equals two cans. If you want more beer flavor, substitute a portion of the water for more beer. If you want to avoid alcohol, use non-alcoholic beer (i.e., malt beverage). Check out various brands as it comes in many differing flavor strengths.

For a Sample Production Procedure, go to the “Sample Production Procedure” section of the Pizza Dough-making chapter.


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