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Beer Pizza Dough

Servings 1 lbs dough

Ingredients
  

  • 3 cups bread flour
  • 1/4 teaspoon salt
  • 2 teaspoons sugar
  • 1 cup wheat beer
  • 1 packet 2 1/4 teaspoons dry active yeast
  • 3 tablespoon whole milk
  • 1 tablespoon olive oil plus additional for bowl

Instructions
 

  • In the bowl of a stand mixer fitted with a dough hook, add the bread flour, salt and sugar, stir until well combined. In a microwave safe bowl, add the beer. Heat until 110 degrees. Add the yeast and wait 5 minutes or until the yeast foams.
  • Add the beer to the flour and stir until incorporated. Add the milk and 1 tablespoon oil, stir with the dough hook until it forms a sticky ball.
  • On a lightly floured surface, knead until smooth and no longer sticky.
  • Coat a large bowl with oil. Add the dough, cover and refrigerate for 12 hours or until doubles in size.
  • Punch down the dough and reform into a tight ball. Cover and refrigerate for another 8 to 12 hours and up to 3 days.
  • To bake, place a pizza stone in the oven and preheat to 425 for at least a half an hour prior to baking pizza.
  • Roll out the pizza dough to about the size of your pizza stone. Sprinkle a pizza peel with corn meal. Transfer the dough to the pizza peel. Top with your desired toppings, lots of them.
  • Open the oven and carefully transfer the pizza to the pizza stone. Bake for 8-12 minutes or until golden brown.