Beer-Based Pizza Dough

A quick and easy way to get loads of flavor with minimal effort is using a can of light beer. It will bump up the yeasty flavor of your pizza dough, without having to do an overnight rise. Opt for a simple lager, with a non-distinct flavor, and make sure to let it warm to room temperature before starting the recipe. A cold beer is nice on a hot day, but to help the yeast grow and multiply, it’ll need to be warm.

Beer-Based Pizza Dough

Prep Time 2 hours 30 minutes
A quick and easy way to get loads of flavor with minimal effort is using a can of light beer. It will bump up the yeasty flavor of your pizza dough, without having to do an overnight rise. Opt for a simple lager, with a non-distinct flavor, and make sure to let it warm to room temperature before starting the recipe. A cold beer is nice on a hot day, but to help the yeast grow and multiply, it'll need to be warm.
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Servings 3 medium pizzas

Ingredients
 

  • 3 ½ cups (420 grams) all-purpose flour
  • 2 ½ teaspoons (10 grams) active dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 2 tablespoons extra virgin olive oil
  • 12 ounces light beer at room temperature

Instructions
 

  • 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 the dough 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.
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