Pizza Dough
Ingredients
Method
- PIZZA DOUGH:
- 60 ml warm water (100 to 110 degrees)
- 4 g active dry yeast
- 4 g white sugar
- 550 g bread flour
- 9 g Italian-style seasoning
- 6 g salt, divided
- 295 ml flat beer
- 15 ml olive oil
Method
- In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
- In a food processor, combine flour, Italian seasoning and salt. Pulse until mixed. Add yeast mixture, flat beer and oil. Pulse until a ball is formed. Scrape dough out onto a lightly floured surface, and knead for several minutes until dough is smooth and elastic. Allow dough to rest for 2 to 3 minutes. Divide dough in half, and shape into balls. Place dough balls in separate bowls, and cover with plastic wrap. Allow to rise at room temperature for about 1 hour, then store in the refrigerate overnight.