Honey Beer Pizza DoughSteven Raichlen
Use this recipe with Squash and Black Bean Pizza with Queso Fresco.
More Recipes from Episode 204: Green Meets Grill
- A New “Egg Salad” with Grilled Vegetables
- Cognac Flambéed Grilled Cheese with Grilled Bread
- Squash and Black Bean Pizza with Queso Fresco
Honey Beer Pizza Dough
- Advance Prep: 10 minutes for the dough, plus 1 to 2 hours for rising
- Yield: Makes dough for two 12-inch pizzas
- Equipment: Food processor
- ½ cup lager or other light-style beer, at room temperature
- 1 ½ tablespoons honey
- 1 ½ packages (1 tablespoon) active dry yeast
- ¼ cup warm water (about 105°F), plus more if needed
- 1 2/3 cups all-purpose or bread flour, plus additional for your work surface
- 3 tablespoons whole wheat flour
- 1 ½ teaspoons salt (sea or kosher)
- 1 ½ tablespoons extra virgin olive oil, plus more for the bowl
1: Combine the beer, honey, yeast, and the 1/2 cup warm water in a small bowl; stir gently to dissolve. Let the mixture stand until foamy, 5 to 10 minutes.
2: Place the flours and salt in a food processor fitted with a dough blade (or metal blade) and pulse to mix. Add the oil and yeast mixture and run the processor until the dough comes away cleanly from the sides of the bowl, 3 to 5 minutes. If the dough is too dry, add water a tablespoon at a time; if too wet, add a little more flour. The dough should be compact, but still a little sticky. You can also mix the dough in a mixer fitted with a dough hook, or by hand.
3: Lightly oil a large bowl and set it aside. Turn the dough out onto a very lightly floured work surface and knead by hand for a minute or two to give it a human touch. Gather it into a ball and place in the prepared bowl; turn it over to coat with the oil. Cover the dough with plastic wrap, then a clean damp kitchen towel, and let it rise in a warm spot until doubled in bulk, 30 to 60 minutes.
4: Punch the dough down. Turn the dough out onto a lightly floured surface and knead gently. Cut in half. Each half should weigh about 8 ounces. Roll each half into a ball under the palm of your hand until the top of the dough is smooth and firm. Cover the dough with plastic wrap and a damp kitchen towel and let rise until doubled in bulk, 20 to 30 minutes. The pizza dough is ready for stretching and grilling. Alternatively, wrap the dough balls in plastic wrap and refrigerate for up to 24 hours or freeze for up to 2 weeks.
5: Let the dough sit at room temperature for 20 minutes before forming the pizza crust. This makes it easier to roll. If it has been frozen, thaw the dough before proceeding with the recipe.
Our thanks to the sponsors of Project Fire Season 2:
Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2019 Barbacoa, Inc. Photos by Chris Bierlein.