This is an awesome beer crust, and everybody loves it!
I am going to give you a great recipe for a beer crust and don’t worry, no one will get drunk. What they will get is an awesome crust that is yeasty, bakes up with the perfect amount of chewy sponge and yet has a crispy bottom that will crunch as you run the slicer across it! Your crust should NOT be doughy at all, you will get a great sponge and crisp bottom every time.
Every great pizza starts with the crust its the foundation of “your” pizzeria, every body says they have a great crust but the truth is most are bland at best. I am introducing a thick crust pizza at my restaurants, Fregene’s Pizza and have been reading a lot about different techniques on blending the right flour to get the perfect crust, but when it came right down to it I really wanted to make my own——-so I did, and here it is.
Let me know if you have any questions about the crust, I hope you have fun with this one!
Chef Glenn Cybulski – Fregene’s Pizza
Glenn Cybulski is Executive Chef and Founder of Fregene’s Pizza and member of World Pizza Champions Team
Member recipes are not tested by the Chowhound editorial team .