Beer Dough
2 cup Moosehead Beer Or Guiness Or Your Favourite Beer
1/2 Cup Water
1 Tbsp Salt
1 Tbsp Sugar
16 g Yeast
6 Tsp EVOO
1 Kg AP Flour
1/2 Cup Water
1 Tbsp Salt
1 Tbsp Sugar
16 g Yeast
6 Tsp EVOO
1 Kg AP Flour
- Add yeast to water/beer mixture. Whisk in with sugar. Let bloom 30 minutes to an hour.
- Mix the salt into the flour well. Add the yeast mixture to the flour, knead for 10 minutes, adding oil in the last minute.
- Cover and let proof until dough doubles in size.
- Portion to 10oz balls (or 13oz if you want thicker pizzas, or 7oz for thinner pizzas).
- Roll out in flour and cook how you want.
