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1. Combine all the dry ingredients in the bowl of your mixer. Using the paddle attachment, mix on low until everything is incorporated. Add the oil and mix until combined. Add most of the beer and let the mixer work the dough. Be patient and wait for the mixer to incorporate the liquid as fully as possible. Add the remaining beer a little at a time until you have a rough dough with no remaining dry bits in the bowl. The dough should be starting to clean the sides of the bowl.
2. Turn the mixer off and switch to the dough hook attachment. Knead the dough on speed two. Do not try working the dough on any higher speed than this as you will risk burning out the motor. Five minutes of kneading should be sufficient. The dough will be tight and smooth to the touch
3. Put the dough in a bowl and cover it with plastic. Let it rise on the counter for several hours. For ideal development, put the dough into the fridge. Let it rest there until the next day. Just make sure you pull the dough out several hours in advance so it can come back down to room temperature.
4. Pre-heat the oven to 500 degrees. If you are using a hearth stone, make sure it is preheating inside the oven
5. Roll the pizza out and dress it with sauce, cheese and whatever toppings you choose. The pizza should bake for 10 to 15 minutes. The cheeses should be bubbling towards the center and the crust should be browning nicely. Let the pizza cool for several minutes before cutting and serving.
