Friday, January 19, 2007

Beer Drinker's Pizza Dough

Makes enough dough for four 12-inch pizzas.
  • 1 cup warm beer (110° to 120°, I microwaved my beer for one minute)
  • 3 tablespoons olive oil
  • 1 tablespoon sugar
  • 1 1/2 tablespoons coarse salt
  • 1 1/2 ounces fresh yeast (I used one package of dry yeast)
  • 2 3/4 to 3 1/4 cups all-purpose flour, plus more for dusting
In the bowl of an electric mixer, whisk to combine beer, 2 tablespoons
olive oil, sugar, salt, and yeast. Fit bowl on electric mixer fitted with a
dough hook, mix until incorporated, 1 to 2 minutes. Slowly add flour, and
mix until dough is fairly stiff, about 10 minutes.

On a lightly floured work surface, knead dough until smooth and elastic,
about 5 minutes. Brush the inside of a large bowl with remaining tablespoon
olive oil; transfer dough to bowl, turning once to grease top. Cover bowl
with plastic wrap, and leave in a warm place until dough has doubled in
size, about 1 1/2 hours.

Punch down dough, and transfer to a clean surface. Using a bench scraper
or sharp knife, divide dough into quarters; keep covered with plastic wrap.

Thanks to

No comments: