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A Beer Pizza Dough Recipe with Ballast Point

ballast point pizza dough

I was introduced to Ballast Point earlier this year.  It's literally the most popular beer we serve in our pizza classes.  It's a pretty amazing tasting beer.  So today we decided to dump a bottle into our pizza dough.  It's literally a 1 for 1 substitution for water.  Instead of a cup and a half of water, substitute with your favorite beer.  It's not going to suck, I promise...

Tune in on Friday, we'll show you how we are going to use it....

Andris

Beer Pizza Dough Recipe

Ingredients

500 grams (3 3/4 cups) bread flour

16 grams (2 teaspoons) sea salt

1 gram (1/4 tsp) active dry yeast

350 grams (1 1/2 cups) ballast point Sculpin

beer pizza dough

Procedure

1. Take a medium bowl and combine all your dry ingredients.. Flour, salt and yeast and whisk a good amount, or thoroughly..Next add the beer, just pour it in and mix inside the bowl.

2. Remove from bowl and knead for 2 -3 minutes.  Turn this dough into one solid ball. 

3. Place back in bowl and cover with plastic wrap or a damp towel. Let this mixture rest for 24 hours, otherwise called a bulk ferment.

4. After 24 hours, remove from bowl and divide into equal portions. This means 3-4 portions, depending on your dough ball size.  Next, we're going to make dough balls.

5. Generously flour your work surface.  Next grab your dough and fold it in half, then lightly press fingers into center and fold.  Turn 90 degrees in your hand and repeat. Continue this process 12 times. We are massaging the dough, not tearing it apart, so use soft hands...Next we're going to close the seam on the dough, pinch aggressively.  The dough should somewhat resemble a ball. 

6. Place dough balls into a lightly oiled container, plastic bag etc.  We are going to let it rest in the fridge overnight. Ideally for 24 -48 hours.  

7. Prior to using dough, remove from fridge and let rest for 1-2 hours until it comes to room temperature.  

Enjoy,

 

 

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