pie essentials: drunken crust pizza dough

How To Make pie essentials: drunken crust pizza dough

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  1

  PREP/PREPARE
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  What flour is best for a pizza crust? We could have a discussion on that topic that would last all day; however, I wanted to make this crust with something most of have in our cabinets, and that is all-purpose flour. End of story
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  I made the pizzas and Stromboli in a brick oven, but this recipe directions are for using your oven. I you have a pizza stone use it; however, if not, then a baking sheet will do just fine.
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  This recipe will yield a single 10 – 12-inch pizza crust… The toppings are up to you.
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  Gather your ingredients (mise en place).
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  Warm up the beer to about 110f (43c).
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  Add the active yeast and sugar to the warm beer and let stand for about 6 – 8 minutes.
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  Within 6 – 8 minutes the top of the water should begin turning foamy. If this does not occur, then your yeast is dead. Give it a proper burial and get some fresher yeast.
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  Add the flour, plus the salt, to a stand mixer fitted with a dough hook.
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  Set the speed to low, and slowly add the beer/yeast mixture.
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  Blend until the mixture forms a ball, and begins climbing up the hook
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  You may need to add some additional flour. Just use your own judgement. The dough should hold together and be slightly sticky.
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  Dust a clean surface with a bit of flour and knead the dough a few times by hand.
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  Place in a covered bowl and allow to double in size.
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  Depending on the temperature of your kitchen, this process could take from 1 – 2 hours.
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  Punch it down, roll it out, top with your favorite ingredients, and stick into a preheated 425f (220c) oven.
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  Check out that crust.
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  Here is the Stromboli.
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  PLATE/PRESENT
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  Cut up and serve while nice and hot… Maybe with a few tall cold ones. Enjoy.
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  Keep the faith, and keep cooking.
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