Easy Beer Pizza Dough
Beer infused pizza dough ready on the same day for those adhoc pizza nights.
Ingredients
- 830 g 00 Flour
- 330 ml Beer (IPA works well)
- 250 ml Cold water
- 4 g Active Dry Yeast
- 25 g Salt
- 1 tbsp Olive oil
Instructions
- Pour all of the water in to a large bowl, followed by the beer. Add in all of the salt and give it a quick stir. It will fizz and foam slightly.
- Add around ⅓ of the 00 flour. This creates a barrier to prevent the salt and yeast coming in to direct contact. Add the yeast to the bowl.
- Gradually add in the rest of the 00 flour, either mixing by hand or with a mixer on a low / medium speed setting. Cover for 15 minutes.
- Take the dough out of the bowl and place on to a lightly oiled work surface. You can use flour instead of oil if you wish but I find that oil prevents the dough from drying out during the proofing stage.Knead the dough for a few minutes, you don't want to overwork it.
- Return the dough to a clean bowl, cover, and place in a warm area for 3 to 4 hours until the dough has approximately doubled in size.
- Take the dough out of the bowl and place on to a lightly flour surface before splitting in to 6 equal sized pieces. You can do this by eye but its best to measure the total mass of the dough and divide by 6 to ensure they are actually all the same size or you may notice differences later on during stretching.
- Ball up the 6 pieces of dough. You can do this by pulling up a quarter of the dough and pushing it into the centre. Repeat this 4 tips and finish of with a little twist and pinch underneath.Cover the dough balls for around 1 ½ hours.
- One at a time, take a dough ball out of the box or wherever you're storing them.Roughly scatter some cornmeal / semolina on the work surface and press you fingers down across the dough, stretching out towards the crust. Don't use a rolling pin to stretch or you'll lose all of the air in the dough that you've worked hard to create.Using your fingers on one hand, and the side of your palm on the other, rotate the dough on the work surface to stretch out. You should get a pizza base around 12 inches if weighed correctly.
- Top, bake and enjoy!If you're using a woodfired oven or portable pizza oven (Ooni, Roccboxx etc), it should take just 1 ½ minutes or so to cook fully.If you're using a conventional oven, preheat it on the highest setting. Put a steel pizza tray in the oven whilst preheating. After the oven is preheated, take the pizza tray out of the oven and place on a heatproof surface or cooling rack. Transfer your stretched dough to the tray, top and return to the oven. It will take around 8 - 10 minutes to cook fully. Keep a close eye on it during the cooking process and turn every 2 minutes or so.