Here's a recipe for a beer dough pizza.
[FONT=Arial,Helvetica,Geneva,Sans-serif,sans-serif]Ingredients:
4 cups unbleached wheat flour
1 ¼ cups beer (or water)
1 packet active dry yeast
8 tablespoons olive oil
1 egg
¼ teaspoon salt[/FONT]
[FONT=Arial,Helvetica,Geneva,Sans-serif,sans-serif]Preparation:
Beer makes the dough flakier and lighter, but if you prefer, water can be used in its place. Heat beer to 110 degrees, add yeast and wait 5 minutes to be sure it is activated (foamed). Add olive oil, egg and salt. Mix with a spoon or whisk.[/FONT]
[FONT=Arial,Helvetica,Geneva,Sans-serif,sans-serif]In a kitchen mixer, add liquid ingredients over flour and mix on lowest speed using a dough hook for 6 minutes. Increase speed one notch and mix for another 2 minutes. Place mixed dough on lightly oiled bowl and cover with plastic wrap for 2 hours or until double in size. Remove from bowl, cut into 4 equal pieces, form into balls and place on lightly oiled tray. Cover with plastic wrap and refrigerate until ready to use.[/FONT]
[FONT=Arial,Helvetica,Geneva,Sans-serif,sans-serif]Each dough ball yields a 14 inch pizza.[/FONT]
[FONT=Arial,Helvetica,Geneva,Sans-serif,sans-serif]Fogazzo Beer Batter Oven Pizza Dough Recipe[/FONT]
[FONT=Arial,Helvetica,Geneva,Sans-serif,sans-serif]This is a tried and true, wood fired oven pizza dough recipe for all occasions. It is easy to make, has a short proof time (4 hours) lasts for several days and freezes well.[/FONT][FONT=Arial,Helvetica,Geneva,Sans-serif,sans-serif]Ingredients:
4 cups unbleached wheat flour
1 ¼ cups beer (or water)
1 packet active dry yeast
8 tablespoons olive oil
1 egg
¼ teaspoon salt[/FONT]
[FONT=Arial,Helvetica,Geneva,Sans-serif,sans-serif]Preparation:
Beer makes the dough flakier and lighter, but if you prefer, water can be used in its place. Heat beer to 110 degrees, add yeast and wait 5 minutes to be sure it is activated (foamed). Add olive oil, egg and salt. Mix with a spoon or whisk.[/FONT]
[FONT=Arial,Helvetica,Geneva,Sans-serif,sans-serif]In a kitchen mixer, add liquid ingredients over flour and mix on lowest speed using a dough hook for 6 minutes. Increase speed one notch and mix for another 2 minutes. Place mixed dough on lightly oiled bowl and cover with plastic wrap for 2 hours or until double in size. Remove from bowl, cut into 4 equal pieces, form into balls and place on lightly oiled tray. Cover with plastic wrap and refrigerate until ready to use.[/FONT]
[FONT=Arial,Helvetica,Geneva,Sans-serif,sans-serif]Each dough ball yields a 14 inch pizza.[/FONT]