Beerless pizza dough
If I had to hazard a guess, the beer was supposed to be for drinking. This makes two large or four medium pizza crusts.
2 c. warm water
2 T. yeast
2 T. sugar
6 c. all-purpose flour (may need a tad bit less or more)
4 T. olive oil
1 t. salt
Cornmeal for dusting
- Combine the water, yeast, and sugar in your mixing bowl. Allow bubbles to form.
- Add olive oil and salt, and begin adding flour. Continue to add flour until the dough is just past being sticky.
- Knead by machine or hand until the dough is soft, smooth, and elastic.
- Place in bowl (I'm a rebel and use the same bowl I mixed in) and cover with a damp towel. Allow to rise 45-60 minutes or until doubled.
- Dust a pizza peel or other smooth, rimless surface with cornmeal. Roll out and/or stretch half or a quarter of the dough until it's the desired thickness. Place on the cornmeal and add toppings. Slide onto a baking stone in a 450 degree oven and cook about 10 minutes, or until golden brown and bubbly.