Chef Rohit

Pizza Dough

Picture
Ingredients
  • 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

  1. In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  1. 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.