Pizza Dough with Beer
Honest Cooking · honestcooking.com · 2018 · Original
Style not identified
DietVegan. 9 ingredients checked.
Against 5,130 pizza recipes
41% hydration: drier than 99% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% of recipes that state an oven.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.
Flour
679g
Liquid, as water
276g
Hydration
40.7%
Salt
1.3%
Yeast
0.88%
Oil
4.0%
Sauce
n/a
Cheese
n/a
Dough weight
721g
Process
Bake temp
450°F / 232°C
Bake time
8 to 12 min
Oven
home standard
Surface
stone
Bulk
0.03333333333333333h
Ingredients (6)
- flourall purpose flour1 1/2 cup · 300g
- flourwhole wheat flour1 cup · 128g
- flourSemolina flour Substitute with all purpose flour1 1/2 cup · 251g
- yeastInstant Yeast2 tsp · 6g
- saltsalt1 1/2 tsp · 9g
- oilolive oil2 tbsp · 27.2g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesePizza dough flavor1 tbsp · 12.5g
- over cheesebaking powder1 tsp · 4.2g
- over cheeseBeer1 1/2 cup · 300g
Keep exploring
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Do something with it
- Scale this doughStart from 41% hydration and 1.3% salt, then set your own flour weight and ball count.
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