| Ingredients: 1 3/10 Cup(s) bread flour 1/2 Cup(s) semolina flour 2 Teaspoon(s) instant yeast 2 Teaspoon(s) sugar 5 Ounce(s) warm water 1/4 Cup(s) beer 2 Teaspoon(s) vinegar, white 1 1/2 Teaspoon(s) oil, olive 1 Teaspoon(s) salt |
Directions:
Pizza dough should rest in the fridge for one to three days to develop flavor and be most pliable. This recipe tries to get the same effect in one hour. Pre-heat oven to 500 degrees with pizza stone on top rack. Put dry ingredients in food processor with a dough blade 1.3 cup bread flour .5 cup semolina flour 2 teaspoons rapid rise yeast 2 teaspoons of sugar Process for about 2-3 seconds to mix Add wet ingredients to food processor 5 ounces of warm water (115 degrees) .25 cup lager 2 teaspoons white vinegar 1.5 teaspoons olive oil Process for 10 seconds Let set in the processor for 10 minutes Add teaspoon of salt Process for 30-60 seconds to mix Divide into two balls and roll out to desired thickness on waxed paper. Let rise for 30 minutes. Lightly flour one side. Transfer to a pizza peel with floured side down and dress with sauce and cheese. Transfer to stone and turn once during baking for about 10 minutes. |