Beer Pizza Dough

INGREDIENTS

375g + 2 tablespoons allpurpose or bread flour 100g +1½ tablespoons beer (room temperature – remove the beer from the fridge 3-4 hours before using!!) 125g +3/4 tablespoons water (lukewarm) 3 teaspoon active dry yeast or 3/4 teaspoon instant yeast

6 tablespoons olive oil

2¼ teaspoon salt

METHOD

1. In the stand-up mixer add the water and sprinkle the yeast on top, let sit 5-10 minutes then stir to combine.

Add the beer, flour and oil, start to knead then add the salt and continue to knead for 5-7 minutes.

2. Move the dough to a lightly floured flat surface and form into a ball, place in a lightly oiled bowl rolling the dough to lightly cover in oil, cover with plastic wrap or a clean tea towel, let rise in a warm draft free area for at least 2 hours or until doubled in bulk. Resting makes the dough easier to roll or stretch.

3. Place the dough on a lightly floured surface and knead a few times, divide the dough into two parts or leave as one, cover with a tea towel and let rest for 20 minutes.

4. Form the dough on 1-2 pizza rounds or cookie sheets, top with your favourite toppings and bake in a 220C oven for 12-15 minutes.

5. Cut and serve and enjoy!

Drinks