Another beer pizza, one that also has honey it. I’ve only recently started putting sugar 0r in this case, honey, in my pizza doughs. Not enough to alter the flavor so much, but to encourage better browning, which also makes it a little crisper.
Beer Pizza Dough with Honey
1 (¼-oz.) package active dry yeast
¾ cup warm beer with 1/4 cup water (the liquid should equal a cup – depending on your beer it could be 1/2 and 1/2 or even all beer)
1 tsp. honey
2 tbsp. extra-virgin olive oil plus more for the bowl
1 tsp. salt
3 cups bread flour, plus more as needed
12 minutes at 500
- Mix the yeast with the beer in a small bowl. Let get all good and frothy – 5-15 minutes.
- Add the honey, the olive oil and the salt.
- Put the flour in a large bowl. Add the liquid mixture. Mix it all together until it’s dough.
- Turn onto a floured surface and knead until it’s tight and as as smooth as a baby’s bottom.
- Wash out and oil the bowl, put the dough back in and turn so all sides are slick and less likely to get crusty (crusty – good in pizza, bad in dough).
- Let rise 1-2 hours OR
- Put in the fridge overnight and up to 2 days. Bring to room temp (1 -2 hours depending on your room) before continuing. Whatever works for your schedule.
- Preheat the oven to 500° F.
- Divide the dough into 4 parts for 4 12″ pizzas ( or more or fewer, depending on your final product. I’ve been making fewer, smaller pizzas and keeping the ‘leftover’ dough in the freezer for the next pizza meal.)
- Roll the dough or stretch or pat it – you should be developing a technique all your own by now….
- Top and bake Here’s the link to the Six Onion Pizza from Saveur that the dough came from.