Baked in the oven on it's own for 5 min, just like another reviewer suggested....turned out beautifully!

Best pizza crust I have E V E R had.

Sorry, this was just OK. It was easy to make but I would have worked harder for a better crust. Maybe I am too picky as I am from Chicago.

I had never had luck making homemade pizza crust before. It either didn't taste very good or had a weird texture. This was awesome! Chewy with just the right amount of crisp and taste was great! We only had Corona Extra beer and only had time for it sit about a hour. Definitely not flat, but still fabulous results. We made BBQ Chicken Pizza on it.

This was the best pizza dough recipe I have tried so far. I used honey instead of sugar, non-alcoholic beer and added garlic and basil. I topped it with pizza sauce, mozzarella and fresh basil. Yummy! Will definitely make again and again!

oh my this rocked!!!! making it again tonight. Needed to add a touch more flour, but not much. I used non-alcoholic odoul's and the taste as just fantasic!

This was very good ~ made a huge pizza. Baked for 20 min on stone then put directly on rack in oven to make the bottom crispy.

This recipe is fantastic! I tried it on my 4 grown sons and their families and got rave reviews on the crust and toppings too. I added a 3/4 tsp of italian seasoning to the crust and 1/2 tsp of garlic powder before mixing started. I precooked all the meat, (sausage, chicken and bacon), with the exception of the pepperoni of course and added tons of different toppings to the two pizzas I made. I pre-baked the crust 8 minutes, added the toppings and baked another 12 minutes.....UHMMMMM, the best part though was the crust. I will make this again and again, it has become the family favorite!

VERY good pizza dough! I'm amazed at what my bread machine can do... I love the tast too.

Excellent pizza dough recipe! Thanks for sharing it. Will be trying others, but this will definitely be a stardard of comparison. The dough cooked up perfectly. Great taste and texture like that of hand-tossed doughs. Cooked mine on a large pizza stone, bottom rack of the oven for about 18 minutes at the recommended temp. I lightly oiled the stone w/olive oil before spreading the crust; bottom of crust was perfect. Could taste the beer, but it wasn't overwhelming and the kids didn't comment on any "odd" taste at all. Well done.. this is a keeper.

really good pizza dough make it often picture added

I've tried 3 other recipes from this site and found this one to be the best by far. The beer has to be the secret ingrediant. Thanks for the recipe!

This is probably the best bread machine pizza crust I've ever made, and we make a lot of home made pizza! I really love this recipe and will use it as our regular pizza night dough. I don't know what the best part of this dough is, the fact that it is to silky soft but not sticky and really easy to work with, or the perfect flavor and texture after baking! This made one big 16 by 14 cookie sheet sized pizza. After the 25 minutes baking I slid the pizza off the pan and directly onto the oven rack for a minute to crisp up the bottom because I used an insulated baking sheet -- great for cookies because it prevents the bottoms from burning, but not ideal for pizza because you want the bottom crispy. Thank you so much for posting this recipe, and thank you to Chikee for recommending it :)

Followed exact recipe and I have made homemade crusts for years.... I didn't like the final product.

The beer gives a good flavor to the crust, but it is so sticky it is super difficult to work with. I spread it in my pizza pan like icing. It stuck to my hands and got all over everything. Maybe because it was so humid today, but my husband loved it so much, I will make again.

Excellent, easy, but does have a very beery flavor. The dough seemed very sticky when I started shaping the pizza, but got better as it was worked. I didn't have a pizza stone or pan handy, so with a tip from my brother (the expert pizza guy) I preheated a heavy cookie sheet in the oven, and formed the pizza on parchment paper--then just slid the pizza on the parchment onto the hot cookie sheet. Easy! The crust overall was a little thicker than I like, I think next time I may split the dough in half and make two thinner crust pizzas, but that's just personal preference.

Good recipe! I like to add a teaspoon of italian seasoning to give it some flavour. I love being able to make my own pizza from scratch - so much cheaper. I made it with flat ginger ale instead of beer once - made a great base for a Thai chicken pizza.