Beer Pizza Dough
- 1/4 cup light beer
- 3/4 cup warm water
- 2 1/4 tsps dry yeast
- 1 Tbsp sugar
- 1 tsp salt
- 1 Tbsp olive oil, plus more to drizzle
- 3 cups flour
Directions:
- In stand mixer, combine beer, water and yeast, stir until dissolved. Add the sugar, salt and olive oil, then mix well to combine.
- Using DOUGH HOOK: Add 1 cup of flour to the bowl of the ingredients and use your mixer on low to slowly incorporate everything. Keep adding flour, 1/2 cup at a time, until the dough is formed. Let the dough hook work the dough for about 6-8 minutes until it's smooth and elastic.
- Place the ball of dough in a clean, lightly-oiled bowl, and drizzle with olive oil. Cover with a damp towel and let rise in a warm spot for 45 minutes.
- To bake: Roll out your dough to 1/4″ thick and place on a pizza stone or a lightly greased round pizza pan.
- Parbake at 425 for 4-5 minutes.
- Cover with desired toppings, then bake 8-12 additional minutes until crust is lightly browned and toppings are melted.
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