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The traditional coca (pizza) dough of Mallorca is made with lard and is incredibly rich-delicious but hardly what the doctor ordered. This is a modernized recipe, using olive oil and a touch of beer. Makes enough dough for one 17 x 11-inch pizza. Adapted from the cookbook "The New Spanish Table".
- Place the beer, olive oil, egg, salt and 2/3 cup water in a large bowl and whisk to mix. Add 2 3/4 cups of the flour, 1/2 cup at a time, mixing well after each addition. Knead the dough briefly in the bowl to incorporate all the stray flour.
- Turn the dough out onto a floured work surface and knead until smooth and elastic, about 5 minutes, kneading in enough of the remaining 1/2 cup flour for the dough not to stick to your hands. (If the dough sticks after all the remaining flour has been incorporated, oil your hands and continue kneading.).
- The dough will be pliable and slightly oily. Shape the dough into a ball, place it in a well-oiled bowl, cover it with plastic wrap, and let stand while you prepare the coca filling.