/Not a girl

Bring a Voodoo Rango Imperial IPA for me and I’ll heat them up in the toaster oven for you.

If you look at some of the crust you can see that it’s borderline charcoal. I couldn’t risk any more time under the broiler…

Pizza crust.
Servings: two 12 inch pizzas.
1-1/4 cups warm water (110° to 115°).
2 teaspoons sugar, divided.
1 package (1/4 ounce) active dry yeast.
3 to 4 cups all-purpose .
1 teaspoon sea salt.
1 teaspoon each dried basil, oregano and marjoram, optional.
1/3 cup vegetable or olive oil.

• Mix the water and the yeast.
• let set for five minutes.
• add half the sugar and mix.
• In a large bowl mix the flour, salt, remaining sugar and dried herbs.
• Once the yeast is bubbling add it to the flour mix .
• mix until a dough forms.
• dust a workspace with flour and start kneading and add more flour as needed to stop the dough from sticking to the workspace.
• knead for about 8 minutes until smooth and stretchy.
• clean out the flour bowl and put the oil in it.
• put the dough in it and give the dough at turn so it’s coated in oil.
• let rise for 30 minutes and put in the fridge overnight or let it rise for an hour and use right away.
• Bake at 500 for 10 minutes.
• add sauce and toppings.
• Broil on low until the cheese bubbles.

Looks delicious