Pizza Dough???

Squeezy,

Fleishman's pizza yeast sounds interesting: No rise time
To make homemade pizza dough, simply add water, salt and flour to Fleischmann’s Pizza Crust Yeast, mix and knead. There is no rise after kneading like other yeasts. You just need to roll or press out the dough to make the pizza crust.
Just relax
Pizza Crust Yeast is specially-formulated with dough relaxers that keep the dough from pulling or snapping back when shaping it. So it’s easy to make your crust the shape and size you like. Individual sized crusts, thick crusts, thin crusts or hand tossed crusts, it’s up to you!

This is what they had to say about about the yeast. No waiting around for a rise and no snapping back sounds very interesting. Just keep trying for the flavor that tickles your taste buds. Butter, olive oil, garlic, basil, oregano, or Parmesan cheese just to name a few. This yeast sounds like the perfect yeast for someone to get their feet wet and the feel for making dough.

Made my first one last night using this stuff ... I thought that it went well ... like you said, easy to shape and no pull back. As a relatively now egger, I foolishly just used the lump leftover from the previous cook ... and got a quick hot 'little' fire going with the egg wide open. Adjusted the vents and low and behold temp wouldn't rise above 380º and even after reopening the vents .... Too late & hungry to add more lump ... :(

Results ... 20 minutes later ... crust nice brown on bottom ... slight brown on top ... toppings done but not brown and I believe, another 5 minutes would have been better.

All in all ... not bad for a first attempt and I do learn from my mistakes ...

:>

Hmmm ... why not, beer is used in fish batter. I wonder if it should be flat or is it OK to use carbonated?

I found the beer dough recipe at King Arthur flour.



Quick Beer-Crust Pizza

Beer adds just a hint of fragrance and flavor to this quick pizza dough.

2 1/2 cups King Arthur Unbleached All-Purpose Flour
1 1/2 cups semolina*
1 tablespoon Pizza Dough Flavor, optional
2 teaspoons instant yeast
1 teaspoon baking powder
1 ½ teaspoons salt
2 tablespoons olive oil
1 ½ cups room-temperature beer
*Substitute unbleached all-purpose flour if you don't have semolina.
Directions
1) Mix and knead together all of the dough ingredients — by hand, mixer or bread machine — until you've made a smooth, soft dough.
2) Cover the dough, and allow it to rise for 30 minutes, or for up to 2 hours.
3) Preheat the oven to 450°F with the pizza stone (if you're using one) on a lower rack.
4) Divide the dough in half. Shape each half into a 10" to 12" round.
5) Place the rounds on parchment paper, if you're going to use a pizza stone. Or place the dough on a lightly greased or parchment-lined baking sheet. For thin to medium crust, bake the pizzas immediately. For thicker crust, let them rise for 30 to 60 minutes.
6) Transfer the pizzas, parchment and all, to the baking stone. Or place the pans in the oven.
7) Bake for 5 minutes. Remove from the oven, top as desired, and bake for an additional 15 minutes, until the bottom crust is crisp and the cheese is bubbly and browned.
8) Remove from the oven, and serve hot.
Yield: 2 pizzas.

I have been working on pizza since I bought my BGE. I was immediately shocked at just how difficult it is to perfect something as simple as a pizza. I have learned a few things and am happy to share.

• You need to know how to use a peel! I do not, so after a few pizza cobblers, I invested in a super-peel. It is the best invention since the wheel, and has saved me many times over. My BGE pizza peel is now in the middle of my lake, and is there to stay. A quick Google or YouTube search will give you an idea of what a super-peel is. (I am not affiliated with anyone selling those)
• I have only made sourdough pizza crusts, and always mix 1.5cups starter with 1.5 cups KAF bread flour (with some EVO and salt). With that mix ratio, i was having a hard time getting my crust to cook properly. I used plate setter feet down, and set stone on the three BGE feet as spacers. I cook at 700F, and still had issues getting it to cook right. I removed the BGE feet, and set stone directly on plate setter, and my crust was much improved. I prefer my pizza to be like the ones from a coal fire pizzaria. This gets me close.

I am still searching for the best crust, and next will try dough that is not sourdough. SO far, the best sauce I found is from FoodWishes on youtube. He has a pizza sauce that is absolutely perfect for BGE pizza and only takes a few minutes to make (at least to my pallet). Just my .02