The $10k Pizza Dough

Serves 1
instagram.com

Directions

  1. 1Add one can of beer to a large bowl.
  2. 2Add one can of beer to a large bowl.
  3. 3Add one can of beer to a large bowl.
  4. 4Add 455 grams of flour to the beer.
  5. 5Add 455 grams of flour to the beer.
  6. 6Add 455 grams of flour to the beer.
  7. 7Add 2 grams of instant yeast on top of the flour.
  8. 8Add 2 grams of instant yeast on top of the flour.
  9. 9Add 2 grams of instant yeast on top of the flour.
  10. 10Mix the flour, beer and yeast until a very wet dough forms.
  11. 11Mix the flour, beer and yeast until a very wet dough forms.
  12. 12Mix the flour, beer and yeast until a very wet dough forms.
  13. 13Add 12 grams of sea salt to the dough.
  14. 14Add 12 grams of sea salt to the dough.
  15. 15Add 12 grams of sea salt to the dough.
  16. 16Cover the bowl and let the dough rest for 20 minutes.
  17. 17Cover the bowl and let the dough rest for 20 minutes.
  18. 18Cover the bowl and let the dough rest for 20 minutes.
  19. 19Add 2 grams of olive oil to the dough.
  20. 20Add 2 grams of olive oil to the dough.
  21. 21Add 2 grams of olive oil to the dough.
  22. 22Knead the dough by picking it up from the bottom for about 5 to 10 minutes.
  23. 23Knead the dough by picking it up from the bottom for about 5 to 10 minutes.
  24. 24Knead the dough by picking it up from the bottom for about 5 to 10 minutes.
  25. 25Give the dough one final 10-minute rest.
  26. 26Give the dough one final 10-minute rest.
  27. 27Give the dough one final 10-minute rest.
  28. 28After 1 day of refrigeration, transfer the dough onto a floured surface, gently stretching it into a pizza base.
  29. 29After 1 day of refrigeration, transfer the dough onto a floured surface, gently stretching it into a pizza base.
  30. 30After 1 day of refrigeration, transfer the dough onto a floured surface, gently stretching it into a pizza base.
  31. 31Add mozzarella cheese, tomato sauce and fontina cheese on top of the pizza base.
  32. 32Add mozzarella cheese, tomato sauce and fontina cheese on top of the pizza base.
  33. 33Add mozzarella cheese, tomato sauce and fontina cheese on top of the pizza base.
  34. 34Transfer the pizza to the oven using a pizza peel and cook for 5 minutes.
  35. 35Transfer the pizza to the oven using a pizza peel and cook for 5 minutes.
  36. 36Transfer the pizza to the oven using a pizza peel and cook for 5 minutes.
  37. 37Remove the cooked pizza from the oven.
  38. 38Remove the cooked pizza from the oven.
  39. 39Remove the cooked pizza from the oven.

Ingredients

  • 1 can beer
  • 1 can beer
  • 1 can beer
  • 455 g flour
  • 455 g flour
  • 455 g flour
  • 12 g salt
  • 12 g salt
  • 12 g salt
  • 2.3 g instant yeast
  • 2.3 g instant yeast
  • 2.3 g instant yeast
  • 2.3 g olive oil
  • 2.3 g olive oil
  • 2.3 g olive oil
  • mozzarella cheese
  • mozzarella cheese
  • mozzarella cheese
  • tomato sauce
  • tomato sauce
  • tomato sauce
  • fontina cheese
  • fontina cheese
  • fontina cheese

Equipment

bowlpizza peelpizza cuttercheese grater

Tips

  • This method gives you the rich, malty flavor of a long fermentation without the long wait.
  • You can also let the dough rest at room temperature for a few hours if you want to use it sooner.
  • No you cannot get drunk from the pizza.