Homemade pizza is sublime. Whether baked or grilled, there’s just something about the allure of making a fresh pie. This dough “hacks” the 2 day cold rise sourdough pizza recipes using our good friend beer and a little science too. Let’s bake.
In your stand mixer or large bowl, combine water, sugar, yeast, and one cup of flour. Gently combine and let stand for 3 minutes.
Following the rest period, pour in beer and begin to mix (use the hook attachment on your stand mixer) on low. Gently pour in flour, salt, and oil. Let mix for 5 minutes on medium low speed (scraping the bowl as needed to keep the dough in the bowl).
Once mixed, form into ball and cover with a clean towel to rise for 2 hours, punching down the dough every hour.
Once risen, form dough onto your favorite pizza pan. Top and bake at 450 deg for 12-15 minutes (depending on final shape and quantity of cheese and toppings).
*Why beer? Three reasons. First, beer reinforces those yeasty flavors we love in homemade bread. Second, the carbonation will help lighten the dough (allowing the yeast to really proof). Third, the beer is slightly acidic, which will give that slightly tangy flavor we love.