Beer Batter Pizza Dough

By Texaschef11

Ingredients

• 2 * 2 cups warm water
• 2 * 2 tablespoons honey
• 2 * 2 tablespoons active dry yeast
• 7-8 * 7-8 cups flour
• 2 * 2 teaspoons salt
• 4 * 4 tablespoons olive oil
• 12 * 12 oz can/bottle of beer – room temperature is best

Preparation

Step 1

Mix the yeast, water and honey in a small bowl. Let rest until it becomes foamy.

In a large bowl, combine 4 cups of flour and the salt. Add the yeast mixture, stir to combine. Slowly add the beer and olive oil. Add 1/2 cup of flour at a time, stirring until the dough isn’t sticky (an additional 3 cups).

Turn the dough out onto a floured tabletop and knead for a few minutes until smooth and elastic. Add flour as needed to keep it from sticking – you may not need the entire 8 cups. Once the dough is soft, smooth and elastic, place it in a greed bowl and let rise for 45-60 minutes, or until doubled in size.

Divide the dough in half (this is a LOT of dough). Put half in a freezer bag, and freeze for a different week. The remaining dough can be divided into 2 large pizzas or 3 medium pizzas.

Preheat the oven to 425º. If using a pizza stone, heat it while the oven is heating up. Roll dough out to desired size. Bake on pizza stone for 5-7 minutes. Take out, add desired toppings, then back for an additional 10 minutes. Or until the cheese is melted and bubbly.