Battle Pizza Crust: Beer Crust Part 2

Straight from the freezer–to my piehole!

When I originally made the Beer Crust Pizza, I froze half of the dough since one pizza is really plenty for us.

After a week or so of waiting in there, I pulled it out in the morning and let it thaw in the fridge for dinner that day. It thawed easily and was, as most pizza crusts are after being frozen and thawed, a little wetter/stickier than it was when it was fresh. It was a little more difficult to shape given the stickiness. I ended up stretching it on the sheet pan rather than my usual in the air using my knuckles method.

You’d never know there was any difference in the feel of the dough after it baked up–crispy on the bottom and super flavorful with the beer and Parmesan cheese in the dough. It is the kind of crust that has enough going on that I–a naked crust hater–ate them up!

Next time I make a batch of this, I may try a double batch so I have three portions in the freezer. It seriously is faster than making a frozen pizza and much more delicious!

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