- 1/2 cup warm water (110 F)
- 1 teaspoon sugar
- 2 1/2 teaspoons active dry yeast
- 2 3/4 to 3 cups flour (high protein)
- 1/4 cup pale lager beer (not chilled, but not flat)
- 2 teaspoons salt
Instructions In a large bowl, combine the water, yeast, beer and sugar. Stir to combine. Let stand for 10 minutes.
Add 2 3/4 cups of flour and salt to the yeast mixture and blend, incorporating as much of the remaining 1/4 cup of flour as necessary to prevent the dough from sticking. Knead the dough for 8 to 10 minutes.
Divide the dough evenly and form into two balls. Dust lightly with flour. Cover and proof overnight. Allow 2 hours for proofing out of the cooler before making pizzas.
Note: In large batch situations, using, say, 20 pounds of flour, you would replace 3 cups of water with beer.