- 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
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 http://crazybone.tk