Pizza Dough with Light Beer
Light beer helps create a fluffy crust and a mild, bread-like aroma. This dough works well for both cheese and meat toppings.
- Time
- 1 h 15 min
- Serving
- 601 kcal
- Ingredients
- ≈ $0.36
- Protein
- 16 g
Ingredients
- 1 Wheat flour 145 g
- 2 Lager beerpack 500 ml ≈ $2.00 90 ml
- 3 Dry yeast 2 g
- 4 Salt 2 g
- 5 Olive oil 8 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix the light beer (at room temperature) with the yeast and let sit for 5 minutes.
Add the flour, salt, and oil, then knead the dough for 7 minutes until smooth.
Cover and let rise for 45 minutes in a warm spot until puffy.
Preheat the oven to 240 °C (465 °F) along with a baking sheet.
Stretch the dough by hand, add toppings, and bake for 8–11 minutes until the crust is golden and puffed.
Tips
- Why it works
- Room-temperature beer activates the yeast faster than cold beer. If it's ice cold, the dough won't rise in 45 minutes.
- Substitutions
- Replace the beer with 90 ml of kefir or soured milk. The dough will be less fluffy, but not dry. You can skip the olive oil if you don't have it.
- Common mistakes
- If the dough doesn't rise or stays flat, the yeast is expired or the flour is old. To check, drop a piece of dough into water: if it sinks, the yeast is dead.
- Storing and reheating
- Keep in the fridge for 2 days, wrapped in cling film. Thaw at room temperature for 30 minutes, then stretch. Don't freeze.
- Serve with
- Serve with a light cucumber and vinegar salad or as a side to mushroom stew.
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