Fregene's Pizza - Beer Pizza Crust Recipe Recipe Glenn Cybulski

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   ["Place the flour in the mixer and turn it on, add the yeast to the hot water and mix well, at the same time pour the olive oil and water/yeast mixture into the mixer a slow pour is best when that is done begin to pour the beer into the mixer at an even slow pace, the mix will be quite set but let the mixer do its work and mix for 10 minutes.", "When your mixing is done then ""ball "" your dough into the regular size you normally use this batch makes 10 27oz dough balls that is my large size.", "I let my dough proof at room temp about 68degrees and it is ready to bake in two hours, and will last 24 hrs with refrigeration.", "More importantly IT UP, use your imagination and make your pizza crust zing with a little Cajun seasoning, or a touch of red peppers it is a great way to run a special and your customers will appreciate a new addition to the menu and it is easy to do.", "Now most of you use a deck oven, but let me tell you I use Impingers and at 550 degrees this pizza cooks perfectly in about 5 minutes, so make a note of that and adjust your ovens or cook times accordingly."]

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