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Some days you simply need to sit back with a beer and a slice of pizza. However hey, why not mix each? Enter beer pizza dough.
Utilizing beer in pizza dough isn’t as wild because it sounds. Beer truly performs a purposeful function; beer hydrates the flour as an alternative of water — and it concurrently offers a supply of malt (sugar) to feed the dough’s development. This additional meals helps velocity up the proofing course of and provides a wholesome color to the crust.
You can begin this recipe within the morning and have dough balls able to go for lunch, or begin at lunchtime and be prepared for dinner! No matter your plans, it’s a enjoyable recipe for anybody who enjoys a spot of experimentation within the kitchen!
Ooni Ambassador Nicola Jackson-Jones helped convey this recipe to life, adapting Dan Lepard’s iconic Guardian recipe for the excessive temperatures of wood-fired ovens. She cuts the oil and provides mild beer or lager for a mild malty flavour. It’s right down to you which ones beer you select — however as she places it, “Save your craft IPA to take pleasure in with a fresh-baked slice!”
As for toppings, that’s your alternative. Nic recommends making a easy Margherita pizza, however the dough’s wealthy taste will stand as much as richer elements — like pepperoni, jalapenos and ‘nduja — completely properly.
Nic found her love for pizza with the Ooni 3 pellet oven; the remaining is historical past! After quitting her workplace job, she opened Two Cents Pizza in Lancashire, England. Three years down the road, she’s busy engaged on changing a meals truck, working a pizza college and slinging Detroit slices and Neapolitans for the individuals of Ormskirk!
Notes: This recipe blends sturdy bread flour and plain (all-purpose flour). In the event you can’t supply plain (all-purpose flour), you should utilize 100% sturdy bread flour. Why mix these two flours? As a result of the bread flour offers power, whereas the plain flour reduces the general protein content material, which is useful for the comparatively brief proof time.
Time
4 to five hours whole
Yield
Makes 3 12-inch dough balls
Gear
Ooni pizza oven
stand mixer with dough hook (non-obligatory)
Components
400 grams (14.1 ounces) sturdy bread flour
100 grams (3.5 ounces) plain (all-purpose) flour
330 milliliters (11.6 fluid ounces) beer/ lager (room temperature)
3.5g (⅔ teaspoon) instant-dry yeast (normally bought in 7g packets, so in the event you don’t have micro scales merely half the packet)
15g (1 tablespoon) fantastic sea salt
Methodology
In a big bowl, combine the sturdy bread flour and plain flour collectively, then add the yeast. Pour all of the beer slowly into the dry elements and both combine by hand, or combine on a low setting in your stand mixer with dough attachment. When the dough has simply began to return collectively, add the salt and proceed to knead.
If the dough feels a bit dry, add a small quantity of water (a teaspoon at a time) till the dough feels tender and a little bit sticky. After 10 minutes of kneading, the dough ought to be tender and clean. Raise up the dough and verify for elasticity. If it rips simply, proceed kneading for a couple of minutes to present the gluten extra time to develop.
In the event you’ve been kneading for greater than 20 minutes and the dough nonetheless feels sticky, carry out a sequence of 4 stretch-and-folds. Moist your fingers barely; then, use your thumb, index finger and center finger (right down to the second knuckle) to carry the sting of the dough on the one o’clock place.Then, pull the sting out a bit (stretch) and fold it excessive of the dough, previous the centre and launch. Rotate the bowl a bit lower than 1 / 4 flip and repeat for a complete of 4 folds. Flip the dough over (in order that the seam aspect is down and the sleek aspect is up), return it to the bowl, cowl it and let it relaxation. Repeat this course of each 10-20 minutes till the dough not sticks to your fingers.
When you’re joyful together with your dough, switch it to an oiled bowl and canopy it with a humid tea towel or plastic wrap. Then, let it relaxation for half-hour.
Switch the dough to a piece floor and divide it into three equal parts. Form every portion right into a ball and ensure that the tops of the balls are clean. Yow will discover out how to try this right here. Place the balls right into a container with sufficient room for the dough to double in dimension. Cowl and depart to proof at room temperature for 3 to 4 hours.
Whenever you’re able to cook dinner, hearth up your Ooni pizza oven. Goal for 400-500°C (750-950°F) on the stone baking board inside. Place a dough ball in your evenly floured work floor. Push the air from the centre out to the sting utilizing the pads of your fingers. Stretch the dough out to a 12-inch base. Learn to simply stretch your dough right here.
Add your most popular sauce and toppings, then launch the pizza into the oven. Cook dinner for 60-90 seconds, turning the pizza each 20 seconds or so to make sure an excellent bake. Take away, switch the cooked pizza to a serving board, garnish as you want, minimize into eight slices and serve!
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