Posted: Sep 14, 2009 12:17 pm
this is the one i use, and it's worked better than anything i've ever used before, and it takes about half the rising time, thanks to the beer...supposedly fashioned after bosco's pizza dough:
Makes 4 10-12" individual pizzas
1 tablespoon active dry yeast
2 teaspoons sugar
1 cup warm water
½ cup light beer
2 teaspoons olive oil
3 cups all-purpose, unbleached flour
½ cup semolina flour (pasta flour)
1 teaspoon salt
*If you don't have pasta flour, you can use bread flour, or all-purpose flour for the entire amount.
In a small bowl, dissolve the yeast and sugar in ½ cup of the warm water. Let it sit until it begins to foam, 3-5 minutes.
Place mixture in a large mixing bowl & add the remaining ingredients, adding the rest of the water as you go to see how much you need (it may take more than the ½ cup). Mix well with wooden spoon.
Once everything is combined, turn dough out on floured surface & knead until it forms a smooth, elastic ball. Do not over-knead.
Transfer to a large bowl that has been coated with a little olive oil. Cover bowl with a damp towel and let rise in a warm, draft-free place (on top of the stove set to "warm" is fine) for 30 minutes. After dough has risen, remove from bowl & cut into 4 equal pieces.
This dough stores well in the freezer or refrigerator. To store it, roll each individual piece in a ball, and place in a Ziploc bag. It will rise again in the fridge, but you can just open the bag, punch it down and re-close. As the dough cools it will stop.