Cooking process
The dough for pizza on beer I liked, despite the fact that it rises more slowly and less than the usual test versions for dry active yeast.
Beer is recommended to take a light and, especially desirable, live.
Of these ingredients, I got two medium sized pizzas, and the dough was not very thin. Due to the fact that the dough, in my opinion, was not particularly magnificent, there were doubts … But in the oven the dough behaved as it should.
The filling was very ordinary this time: ketchup, onion, smoked sausage and suluguni cheese (frozen). Suluguni I buy a whole head, I immediately rub it all for pizza, and I freeze its remnants in cooking pizza for later.
To make a dough for pizza on beer, prepare all the ingredients on the list.
Mix the flour (2.5 cups) with sugar and salt.
Pour in beer and vegetable oil.
Stir the ingredients together to get them to grip. Orient in the amount of flour, whether you need to add or enough.
Lubricate the hands with vegetable oil, so that they are less sticky, and knead the elastic dough.
Leave the dough to rise in a warm place or just at room temperature, but be sure to cover the bowl with a towel.
While the dough comes, take care of the pizza toppings.
Onion chop, sausage cut into pieces of the desired size, cheese grate.
Roll out a portion of dough into a round billet, grease the surface with ketchup, lay onion and sausage. Cheese advise to add later, i.e. when the sausage gets a little bruised.
Pizza on the beer test was baked at 215 degrees for about 15 minutes.
This is definitely not the last time I used a pizza dough on beer.
Have a nice experiment in the kitchen!
Dough for pizza on beer
A recipe for a pizza dough, which uses light beer instead of yeast.
Ingredients
Beer light – 1 glass
Flour – about 3 glasses
Vegetable oil – 2 tsp.
Sugar – 1 tsp.
Salt – 1 pinch
Cooking process
The dough for pizza on beer I liked, despite the fact that it rises more slowly and less than the usual test versions for dry active yeast.
Beer is recommended to take a light and, especially desirable, live.
Of these ingredients, I got two medium sized pizzas, and the dough was not very thin. Due to the fact that the dough, in my opinion, was not particularly magnificent, there were doubts … But in the oven the dough behaved as it should.
The filling was very ordinary this time: ketchup, onion, smoked sausage and suluguni cheese (frozen). Suluguni I buy a whole head, I immediately rub it all for pizza, and I freeze its remnants in cooking pizza for later.
To make a dough for pizza on beer, prepare all the ingredients on the list.
Mix the flour (2.5 cups) with sugar and salt.
Pour in beer and vegetable oil.
Stir the ingredients together to get them to grip. Orient in the amount of flour, whether you need to add or enough.
Lubricate the hands with vegetable oil, so that they are less sticky, and knead the elastic dough.
Leave the dough to rise in a warm place or just at room temperature, but be sure to cover the bowl with a towel.
While the dough comes, take care of the pizza toppings.
Onion chop, sausage cut into pieces of the desired size, cheese grate.
Roll out a portion of dough into a round billet, grease the surface with ketchup, lay onion and sausage. Cheese advise to add later, i.e. when the sausage gets a little bruised.
Pizza on the beer test was baked at 215 degrees for about 15 minutes.
This is definitely not the last time I used a pizza dough on beer.
Have a nice experiment in the kitchen!