Steps to Make Why Use Beer In Pizza Dough

Perfect Parmesan Pizza Dough

Whether baked or grilled, there's just something about the allure of making a fresh pie.

Recipe Summary Perfect Parmesan Pizza Dough

This recipe makes enough dough for 4 (12-inch) pizza crusts. Use to make as many pizzas as desired, then refrigerate any remaining dough up to 2 days or freeze up to 3 months.

Ingredients | Why Use Beer In Pizza Dough

5 cups flour, divided

1 cup KRAFT 100% Parmesan Grated Cheese

1 teaspoon quick-rise instant yeast

½ teaspoon salt

2 cups cold water

¼ cup olive oil

Directions

Mix 4 cups flour, Parmesan, yeast and salt in large bowl. Add water and oil; stir until mixture forms soft dough. Knead on lightly floured surface 5 min. or until smooth and elastic, gradually adding remaining flour.

Cut dough into 4 pieces. (Each piece is enough for a 12-inch pizza.) Spray each piece with cooking spray. If using immediately, cover desired number of dough pieces loosely with plastic wrap; let stand 15 min.

Place each remaining dough piece in separate resealable freezer-weight plastic bag that has been sprayed with cooking spray. Seal bags; refrigerate up to 2 days or freeze up to 3 months.

Caramelized Onion and Arugula Pizza

Not sure what to put on your crust? Have some fun by creating your own combination of pizza toppings by mixing and matching toppings as desired.

Since this recipe makes enough dough for 4 crusts, you can always have some dough on hand in your fridge or freezer for a quick pizza. Or, you can use all four right away for a huge pizza party!

Thaw dough in refrigerator overnight before using as directed.

Info | Why Use Beer In Pizza Dough

prep: 15 mins additional: 15 mins total: 30 mins Servings: 24 Yield: 4 (12-inch) crusts

TAG : Perfect Parmesan Pizza Dough

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