jela10
Well-Known Member
I got a new Zojiruchi bread machine (awesome) and there was a recipe in the manual for pizza dough.....it's become a regular thing Friday nights to have homemade pizza and it is so easy make. The beer replaces water in this recipe and the brewers yeast works well with the bakers yeast for that added yeasty flavor. Also, this recipe drives 4 thin crust pizza's...you can cut the dough into thirds instead for thicker crusts on a 12" pizza pan.
Ingredients:
1-1/3 cups Flat beer (I've done it with straight warm beer from the bottle)
3-3/4 cups All-purpose flour
3 TBSP Sugar
1-1/2 tsp Salt
1-1/2 TBSP Butter, 2TBSP Olive Oil
1-1/2 Active Dry yeast
Add to machine in order above and run the dough cycle.
When complete , place on floured surface and shape into a thick disk.
Divide the disk into quarters.
Take each quarter and shape into a ball.
Lightly knead each ball into a UFO flying saucer shape for placement into baggies for some time in the fridge. Just stretch the top surface outward with thumbs while tucking dough up underneath with other fingers.
Insert in baggies and let rest 20 minutes…place in fridge for at least a couple of hours as this helps you to roll a 10” thin crust. If not cold you will get a thicker crust that shrinks back to a smaller diameter before you get it in the oven. We go about 7 days in fridge for extra flavor.
To roll just place the UFO on a floured surface and press with fingers tips until you get the initial round shape, then use a rolling pin to do the rest.
Place rolled crust on pizza pan that has been sprinkled with corn meal.
Brush with olive oil and top lightly with your favorite cheeses, sauce or vegies. (too many ingredients makes a soggy center)
Place in very bottom of 450° oven for 5 minutes then place on top rack for another 5 minutes.
Remove and let cool for 5 minutes before slicing.
My tips:
Use bread flour
Use Hefeweisen beer, there's usually some yeast in the bottom of the bottle, swirl the last 1/4 of the beer before poring to get all the yeast into the dough.
Use agave nectar in place of sugar.
No need to switch racks in oven, you can stay in the center for 10-12min's
Use oil instead of butter….butter browns and burns quicker at high temps making the crust a little crispy…we use a neutral flavored oil instead like grape seed so the beer yeast flavor isn’t masked.
I soak grated garlic into my olive oil the morning before. Brushing this on the dough first eliminates the need for chopping garlic and the garlic flavor is evenly distributed. You will know why when the first smells rise from the oven….em em good.
Stay cool!
Ingredients:
1-1/3 cups Flat beer (I've done it with straight warm beer from the bottle)
3-3/4 cups All-purpose flour
3 TBSP Sugar
1-1/2 tsp Salt
1-1/2 TBSP Butter, 2TBSP Olive Oil
1-1/2 Active Dry yeast
Add to machine in order above and run the dough cycle.
When complete , place on floured surface and shape into a thick disk.
Divide the disk into quarters.
Take each quarter and shape into a ball.
Lightly knead each ball into a UFO flying saucer shape for placement into baggies for some time in the fridge. Just stretch the top surface outward with thumbs while tucking dough up underneath with other fingers.
Insert in baggies and let rest 20 minutes…place in fridge for at least a couple of hours as this helps you to roll a 10” thin crust. If not cold you will get a thicker crust that shrinks back to a smaller diameter before you get it in the oven. We go about 7 days in fridge for extra flavor.
To roll just place the UFO on a floured surface and press with fingers tips until you get the initial round shape, then use a rolling pin to do the rest.
Place rolled crust on pizza pan that has been sprinkled with corn meal.
Brush with olive oil and top lightly with your favorite cheeses, sauce or vegies. (too many ingredients makes a soggy center)
Place in very bottom of 450° oven for 5 minutes then place on top rack for another 5 minutes.
Remove and let cool for 5 minutes before slicing.
My tips:
Use bread flour
Use Hefeweisen beer, there's usually some yeast in the bottom of the bottle, swirl the last 1/4 of the beer before poring to get all the yeast into the dough.
Use agave nectar in place of sugar.
No need to switch racks in oven, you can stay in the center for 10-12min's
Use oil instead of butter….butter browns and burns quicker at high temps making the crust a little crispy…we use a neutral flavored oil instead like grape seed so the beer yeast flavor isn’t masked.
I soak grated garlic into my olive oil the morning before. Brushing this on the dough first eliminates the need for chopping garlic and the garlic flavor is evenly distributed. You will know why when the first smells rise from the oven….em em good.
Stay cool!
