Soft and flavorful pizza dough prepared with craft beer that replaces some of the liquids, giving it flavor and a more fragrant crust. Suitable for tray-style or round pizza.
In a bowl, dissolve the yeast and sugar in 100 ml of lukewarm beer (or lukewarm water if you prefer). Let it rest for 5-10 minutes until a light foam forms.
Pour the flour into a large bowl or onto a work surface, make a well in the center and add the oil, salt (place the salt at the edges, not in direct contact with the yeast) and the yeast mixture.
Start kneading gradually adding the remaining beer. If the dough is too dry, add a little lukewarm water one tablespoon at a time until you obtain a soft and slightly sticky dough.
Knead vigorously for about 10 minutes until you have a smooth and elastic dough.
Form a ball, lightly oil it, place it in a covered bowl and let it rise in a warm place for 1-2 hours or until doubled in volume.
Punch down the dough and divide it into 2-4 portions depending on the desired size. Roll out the pizzas on oiled trays or on a floured pizza peel for baking in a stone oven.
Top the pizzas as desired with tomato sauce, mozzarella and chosen ingredients.
Bake in a very hot preheated oven (240-260°C) for 10-15 minutes, or until the crust is golden and the mozzarella is melted. If using a wood-fired oven or refractory stone, adjust the cooking times accordingly.
Remove from the oven, add fresh basil and a drizzle of raw oil before serving.
Large bowl
Work surface
Oven
Pizza tray or peel
Plastic wrap or cloth for covering
Store in the refrigerator covered with plastic wrap for up to 2 days or freeze the dough divided into portions.
For a more pronounced flavor, choose a craft beer with malty notes; for a lighter dough, increase the fermentation time in the refrigerator (fermentation of 24-48 hours at 4°C) to develop flavor and structure.
Italy, Toscana
