How To Make Pizza Using Beer For The Dough
I’m not much of a cook but I do know that the secret to a good pizza comes from the dough. If you don’t add the proper water, the dough won’t taste right. What if you don’t have the right water to use? What can you use? How about an ice cold beer! Today’s beer break learn how to make pizza using beer!
Sam Adams recently challenged Mark Bello from Pizza a Casa Pizza School in New York City to replace water in his pizza and use a Sam Adams Boston Lager. The Pizza actually came out with a tasty crust, that was slightly malty.
Our friends over at The Post Game have posted the recipe, and we’d like to share that with you. This will makes two rounds of dough for 12″ to 14″ pizzas.
• 3 1/2 cups (20 oz.) unbleached all-purpose flour plus more for dusting
• 1 packet instant, high-active yeast
• 1 tablespoon fine granulation salt
• 1 tablespoon extra virgin olive oil
• 1 bottle of Samuel Adams Boston Lager warmed up to 120-130 degrees
Step 1: Warm the beer in a bowl of very warm, not boiling, water. If you don’t have a thermometer, the beer should end up feeling very warm to the touch.
Step 2: In a large bowl, combine flour, yeast, salt, and oil and then build up a pile in the center.
Step 3: Crack open a cold beer (for you), and use the warmed brew to make a moat around the flour and stir with a fork until the dough is lumpy. Then, go in with your hands. The dough should be a little sticky, so you can gradually add flour as you knead until it is just slightly tacky. Knead slowly by pressing down, folding it inside-out, and repeating.
For the rest of the recipe Click Here.