Beer-Based Pizza Dough
Servings: 3 medium pizzas
- 3 ½ cups all-purpose flour
- 2 ½ teaspoons or 10 grams, dried yeast
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
- 1 can light beer at room temperature think lager or pale ale
In a large bowl, mix about ¼ of the can of beer with the yeast and sugar. Whisk until the yeast is dissolved and let it sit a few minutes. Its okay if it doesn’t get foamy. Pour in the rest of the beer, the oil, and stir. Begin adding your flour, one cup at a time, stirring with a wooden spoon. Stop when the dough gets hard to mix with the spoon and is just slightly sticky.
Turn out onto a wood board and knead about 4-5 minutes until smooth. Add more flour if if it sticking. Place in a bowl and cover with plastic wrap. Let it rise 1 ½ hours.
Take the dough from the bowl and place it back on your board. Divide into three equal parts, knead each one a few times, then shape into a ball. Oil a baking sheet, and turn to coat the tops with oil. Cover with plastic wrap and a dish towel and let rise again for 30-45 minutes. At this point you could also refrigerate the dough for up to a day. Bring back to room temperature before shaping the pizzas.
Working with one piece at a time, place the dough on a floured board and using your fingertips, press out into a circle. Pick it up and with your hands made into fists, drape it over them and gently stretch out from the center. Place back on the board and coax it into a circle, stretching it out with your hands from the center to the outsides.
Top as desired and bake. (See my pizza recipes).