Moosehead Lager Pizza Dough (Beer Dough - Crust)

Submitted by gailanng

"Diana Coutu turned to the bottle while whipping up a pizza recipe for Canadian Pizza Magazine’s “Chef of the Year” competition in 2004. Today, Coutu’s Moosehead Lager dough is a staple for her award-winning pizzas, which she whips up at Diana’s Gourmet Pizzeria in Winnipeg, Manitoba.  NOTE:  I recommend pre-baking the readied dough for 10 minutes then adding the sauce, cheese and toppings then proceed as usual."

 

• Ready In: 12hrs
• Ingredients: 7
• Yields: 2 Pizzas

ingredients

• 3 cups unbleached all-purpose flour
• 3⁄4 cup lukewarm water
• 1⁄3 cup moosehead lager beer
• 3 teaspoons extra virgin olive oil
• 1 1⁄2 teaspoons sea salt
• 1 teaspoon sugar
• 8 g active dry yeast (2.57 teaspoons)

directions

1. Combine water and beer. Using a whisk,dissolve sugar and salt in the mixture.
2. Add yeast and whisk until dissolved.
3. Add flour and mix on low speed for 3 minutes.
4. Add oil and mix on low speed for another 3 minutes, then on high speed for 2 minutes.
5. Separate dough into two 13-ounce rounds (for 12-inch pizzas). Roll dough into balls, being careful not to overwork the dough. Cover and refrigerate overnight for proofing.  (Overnight proofing is mandatory.).