Rockstarz Pizza Dough

1. 1

   mix WARM beer, yeast and salt, set aside for 5 minutes to allow the yeast to activate.

2. 2

   Whip together 2 cups flour, beer/yeast/salt mixture until smooth, about 30 seconds.

3. 3

   continue whipping, add EVOO until well mixed.

4. 4

   Continue whipping, adding the Parmesan cheese until smooth again, about 30 seconds.

5. 5

   Place in mixer with dough hook (or switch to spoon if mixing by hand), add herbs and 1 cup flour until it reaches a batter like consistency.

6. 6

   Add remaining flour 1/2 cup at a time, until dough ball forms and is slightly sticky but not tacky.

7. 7

   Adjust with more beer 1 tbsp at a time or flour 1 tbsp at a time until desired consistency is reached.

8. 8

   Brush with olive oil (I like to add granulated garlic to this), cover and set aside for 1 hour.

9. 9

   Knead dough ball for a few minutes, but this WILL BE TOUGH so I find that literally pounding it with closed fists works well.

10. 10

    Recover and chill.

11. 11

    Best if left at least 4 hours, kneading 2 more times because this will rise about 4 times higher than just about any other dough that you will make due to the chemical interaction between the beer honey and yeast.

12. 12

    The dough is actually ready to use after only 2 hours, but you get a much better yield if left overnight!

13. 13

    I find that it must be very well covered with plastic wrap to prevent crusting and seepage.

* Per serving · 4 servings · Values may vary.