WEEK 17: Pizza Dough (I)

This is a “good-enough” pizza dough. Perfect for beginners. You can make it, top it and bake it in the time it takes to get one delivered. I substitute beer for water, because of the short rise time. This gives it that yeasty flavor which would otherwise naturally develop during a longer rise time.

Friday Night Pizza

2-1/4 tspyeast7g
1 tspsugar4g
2-1/2 cupsbread flour360g
1-1/4 tspsalt7g
2 Tablespoonsolive oil
1 cupwarm(ish) beer like a pilsner
  1. Preheat oven to 450 degrees, if you’re going to make your pizza right away..
  2. Mix flour, yeast, sugar and salt in the bowl of a stand mixer, and whisk to combine.
  3. Place bowl in stand mixer, and begin mixing with the dough hook.
  4. Add beer, then oil
  5. Knead at medium speed (#4) so dough comes together, occaisionally scrapping the sides so everything stays combined.
  6. Once it forms a ball, and all bits of flour have been combined, knead on #2 for 7 minutes. You want the dough to show you it can stretch without breaking, and start to look smooth. It’ll still be a little sticky, but that’s okay
  7. Turn dough out onto a very lightly floured surface. GIve it a few hand kneads, then shape into a round. With just that slight dusting of flour, it’ll no longer be so sticky.
  8. Place in a lightly oiled bowl, turn around to coat with oil, then cover and let rest/rise at least 15 minutes. (The longer it rests, the better it tastes — if you can wait longer, an hour is ideal.)
  9. Once it’s risen, turn out and flatten to a wide disc. Let rest.
  10. Lift up, and place on your fist so that you can pull down the sides all around.
  11. Place in the pan/sheet, and push out to about 12 inches. If it keeps shrinking back, let it rest a little then try again.
  12. Top, and bake on lowest rack about 15 to 20 minutes,.

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