Beer Pizza Dough Recipe

Directions

1. In a large bowl, whisk together the bread flour and yeast.  Next add the salt and whisk thoroughly..
2. Slowly pour the beer into the flour mixture.  Grab a wooden spoon or spatula and mix pretty thoroughly. Get that flour and beer incorporated before we dump it onto the counter...

3. Dump the mixture onto the counter and using the palm of your hand  rigorously knead the dough. I used a timer and do this for about 3 minutes. The idea is to press out those dry clumps of flour. 3 minutes is adequate.  You will notice the dough begins to stick. That must mean the flour is now hydrated. You're done.  

4. Place dough back into the bowl and cover with plastic wrap. Before you ask, you don't need to oil the bowl.  Just be sure to cover it and also make sure the bowl has space for the dough to double in size.

5. Leave the bulk of the dough on the counter for 12-24 hours. Next you will place dough into fridge. For anywhere from 1-3 or even 4 days

6. Remember, 1 day of fermentation is good, 2 days is even better and by day 3 the dough is LEGENDARY...Days 4, 5 and 6 are ok but the dough begins to lose some vibrancy. Let's just stick to days 1 through 3 for now.

7. When you remove the dough from the fridge, you need to make dough balls.  See Video at 3:20 for details on how to ball your dough. 

8. After you make your balls, let the dough rest for 4 or 5 hours at room temperature.