A Great Pizza Dough Recipe with Beer
This beer dough for pizza may sound a little weird, but it is really quite delicious. The beer adds a yeasty flavor that makes it more interesting than the usual bland pizza dough options. It makes plenty of dough, too. That means you will be able to refrigerate or freeze some for later. Be sure to use a good quality beer, and do not be afraid of warming it. The warmth allows the yeast to grow properly.
Pizza doughs without enough yeast activity do not rise correctly and tend to be thick and doughy. Make sure your rising environment is warm and you treat the dough carefully. This beer pizza dough is great for any occasion. Try it and see what a difference it makes.
Beer Pizza Dough
1 cup warm beer
3 tablespoons extra virgin olive oil
1 tablespoon white sugar
1 ½ tablespoons coarse salt
1 ½ ounces fresh yeast or one package dry yeast
2 ¾ to 3 ¼ cups all purpose flour
Whisk together beer, two tablespoons of oil, yeast, sugar, and salt. Add flour slowly, mixing until dough is relatively stiff. The amount of flour needed will vary according to what type you use and the amount of moisture in the air.
Turn dough out onto a lightly floured surface and knead until it has a smooth, elastic texture – about five minutes. Brush the inside of a large bowl with remaining oil and transfer the dough to the bowl. Turn dough once to oil consistently all over. Cover with a damp towel or plastic wrap and leave in a warm place until doubled in size. This is usually about one and a half hours.
Punch down dough and transfer to a clean surface. Divide into quarter and cover with plastic wrap. Roll out for pizzas right away, or refrigerate or freeze dough for later use. Top as preferred and bake in a 400 degree oven until dough is crisp and cheese has melted.
(Makes 4 twelve inch pizza crusts)