Pizza dough with wheat beer

Ingredients for 1 servings:

• 1 bottle of wheat beer
• 1 kg flour (pizza flour Tipo 00)
• a little yeast, fresh, or 2 tsp dry yeast, as desired
• 2 tbsp extra virgin olive oil
• 1 tsp, leveled salt
• Fat, for the tray

Instructions

Working time approx. 20 minutes; Rest time approx. 15 hours; Total time approx. 15 hours 20 minutes

For 5 – 6 pizzas with a diameter of approx. 30 cm

First, pour the wheat beer into a large bowl and add salt, yeast if desired, olive oil, and a handful of flour. Mix everything together to form a homogeneous pre-dough, which is then allowed to rise for a quarter of an hour. Then add the remaining flour and knead into a smooth, supple dough. The dough is then cut into 5-6 pieces and formed into balls, which are placed on a lightly greased baking sheet and covered with plastic wrap. The sheet is then left to stand in a cool place (refrigerator, cellar, etc.) for at least 5 hours, but preferably overnight. The next day, the dough can be used to make pizza, tarte flambée, or similar dishes. Rolling out the dough is easier when it is still cool and the work surface is well dusted with flour. The dough should be baked at the highest possible temperature; 400°C is ideal; in a standard oven, use the maximum temperature. The dough freezes very well, but should not be thawed in the microwave. Pizza flour contains about twice as much gluten (gluten protein) as conventional flours. This makes the dough more elastic, easier to work with, and better retains the CO2, resulting in wonderfully crispy dough with larger bubbles on the edges, as you’d expect from a pizzeria. The best way to replace pizza flour is with a 50:50 mix of soft and strong flour, to which 30 grams of gluten is added (if possible). If that’s not possible, use “regular” type 405 flour. Why do I let the dough rise overnight in the refrigerator? The yeast multiplies more slowly, which gives the dough a very slight acidity, giving it its distinctive flavor and making it more digestible. Furthermore, the dough is easier to work with when cold.