Total Time
40mins
Prep 20 mins
Cook 20 mins

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".

Ingredients Nutrition

Directions

  1. 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.
  2. 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.).
  3. 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.