Serves 1
Directions
- 1Add one can of beer to a large bowl.
- 2Add 455 grams of flour to the beer.
- 3Add 2 grams of instant yeast on top of the flour.
- 4Mix the flour, beer and yeast until a very wet dough forms.
- 5Add 12 grams of sea salt to the dough.
- 6Cover the bowl and let the dough rest for 20 minutes.
- 7Add 2 grams of olive oil to the dough.
- 8Knead the dough by picking it up from the bottom for about 5 to 10 minutes.
- 9Give the dough one final 10-minute rest.
- 10After 1 day of refrigeration, transfer the dough onto a floured surface, gently stretching it into a pizza base.
- 11Add mozzarella cheese, tomato sauce and fontina cheese on top of the pizza base.
- 12Transfer the pizza to the oven using a pizza peel and cook for 5 minutes.
- 13Remove the cooked pizza from the oven.
Ingredients
- 1 can beer
- 455 g flour
- 12 g salt
- 2.3 g instant yeast
- 2.3 g olive oil
- mozzarella cheese
- tomato sauce
- 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.
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