Aug 09 2014 - Aug 09 2014

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. Add yeast to water/beer mixture. Whisk in with sugar. Let bloom 30 minutes to an hour.
  2. Mix the salt into the flour well. Add the yeast mixture to the flour, knead for 10 minutes, adding oil in the last minute.
  3. Cover and let proof until dough doubles in size.
  4. Portion to 10oz balls (or 13oz if you want thicker pizzas, or 7oz for thinner pizzas).
  5. Roll out in flour and cook how you want.

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