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02/02/08 |
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Yeast-less Pizza Dough Yields 3 12-inch pie shells 2 c. IPA or Belgian-style beer 1/2 t. salt 1 1/2 T. sugar 4 c. AP flour 1 T. olive oil Combine all ingredients in a plastic or glass bowl. Mix and knead until the dough is smooth, which should take about ten minutes at least. Super bonus props to all who do this by hand, by the way. Brush with olive oil and allow to "rise" in the bowl in a warm area (like an oven set on "warm" for instance) for two hours. Cut into three portions, shape into balls and allow to rise in a warm area (like behind your refrigerator) for an additional three to four hours. Dust with flour and roll out to thin-crust specifications. Top with various sauces and items. Enjoy your (delicious) pizza while you forget that you spent the past six+ hours kneading and proofing dough.
Note from GG: All right, I admit that this recipe is flawed in two areas. One, this particular dough takes FOR-EV-ER to "rise," and I put that in quotes because the rise is negligible at best. Two, there's technically yeast in the dough, since it's coming from the beer. And that's a nice segue. See, bread needs yeast to rise. And beer needs yeast to ferment the grain into alcohol. A neat combination, no? Great, except that most beers are pasteurized, which means most (if not all) of the yeast is killed during pasteurization. If you can find a nice IPA or a trippel (or any honest-to-gosh Belgian beer), you'll get a few active yeasts in the brew, and while those little guys can't produce a proper rise, they'll give you enough oomph for a nice thin-crust pizza. For the actual performance of this recipe, I used Bridgeport IPA and, uh, a stout of some sort (I'll get back to you). We did our three pies thusly: a thai pizza with peanut sauce, red pepper, spinach and parmesan; a chicken pizza with roma tomatoes and smoked provolone and an alfredo pizza with chicken and button mushrooms. All three were delicious.
This site was last updated 12/19/06 |
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