Rosemary Thincrust Pizza Dough

A flavorful variation to the Homemade Pizza Dough recipe:

1 cup beer                                                          $0.30 (we used PBR)

1 package yeast                                                $0.33

1 sprig fresh rosemary                                  $Free-ish, from your herb garden

1/4 cup + 2 tablespoons EVOO                 $0.35

2 cups all-purpose flour                               $0.60                                                              

                      Total Cost for Pizza Dough = $1.58

Heat the beer on the stovetop – just enough to get it as warm as hot tap water. While that’s on the stove, you can pick a spring of fresh rosemary and get the leaves off. Coarsely chop the rosemary leaves and place them to the side.

Combine the yeast and hot beer in a large bowl, and stir together until the yeast is disolved and all is liquid. Let this sit for 5 – 10 minutes and it will start to bubble.

Add the oil and flour and stir together until a dough forms. Add 1 or more tablespoons of flour as needed for consistency. Once the dough is sticking together and has a nice consistency, take it out of the bowl and knead on a floured work surface for about 5 minutes..or as long as you can stand it. Here, you can knead in the rosemary to the dough.

Coat your pizza pan in extra virgin olive oil (about 2 tablespoons) and pat and spread crust over entire pan. Let the dough rise on the pan for about 30 minutes if you want thicker crust. 

Usually this dough, covered with lots of toppings, needs to bake at 400 degrees for about 20 minutes.