3/4 cup whole wheat flour .20
1 cup white flour .20
1 packet yeast 40
1/2 cup beer (room temperature - NOT straight from the frig) .30
1/2 cup water
in a medium/large mixing bowl combine flours and yeast. In a one cup measuring cup, measure approximately 1/2 cup beer and 1/2 cup water. You'll be trying to achieve about 110 degrees for this cup of liquid, so use appropriately temperatured tap water to achieve this 110 degrees to activate the yeast. 110 is approximate. It should feel warm to your touch, but not hot. Hot will kill the yeast from the start. Add the water and stir to mix - knead mixture with a spoon in the bowl for about 2 minutes
this is a sticky dough!! Let sit for 5 to 30 minutes.
Then, line pan with cooking spray and if available, corn meal. dump the ball of wet sticky dough into the pan and add a tablespoon or so of flour - work into a crust with your finger tips, adding flour as needed to keep your fingers from sticking (you can put flour in the bowl that you mixed the crust in to put on your fingers - that way you aren't sticking your pizza doughy hands into the big bowl or bag of flour). Once a crust is formed, poke many many many times with a fork to prevent it from developing air bubbles under the crust during the initial bake.
bake WITHOUT TOPPINGS for 6-8 minutes at 400 degrees
spread the following ingredients on the pizza:
1/4 cup barbeque sauce .15
1/2 can crushed and well drained or tidbits of pineapple .40
2 oz sliced/diced ham ,20
6 strips crumbled bacon .60
1/2 cup mozarella cheese
(I also added 1/4 cup feta)
black olives optional
bake an additional 12 minutes or until cheese is melted.
Depending on the size of your pan, your crust will be quite thin, but very tasty.