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1
mix WARM beer, yeast and salt, set aside for 5 minutes to allow the yeast to activate.
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2
Whip together 2 cups flour, beer/yeast/salt mixture until smooth, about 30 seconds.
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3
continue whipping, add EVOO until well mixed.
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4
Continue whipping, adding the Parmesan cheese until smooth again, about 30 seconds.
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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.
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6
Add remaining flour 1/2 cup at a time, until dough ball forms and is slightly sticky but not tacky.
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7
Adjust with more beer 1 tbsp at a time or flour 1 tbsp at a time until desired consistency is reached.
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8
Brush with olive oil (I like to add granulated garlic to this), cover and set aside for 1 hour.
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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.
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10
Recover and chill.
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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.
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12
The dough is actually ready to use after only 2 hours, but you get a much better yield if left overnight!
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13
I find that it must be very well covered with plastic wrap to prevent crusting and seepage.
