Have you made pizza dough at home and come up with something more like Silly-Putty? When you roll it out, it snaps back into a tight little annoying ball? I have a dough recipe for you that rolls out like butter – so smooth I thought I must have be doing it wrong the first time I made it. It is adapted from Chef Emeril Lagasse’s pizza dough recipe.
Part of the trouble of pizza at home is getting your temperature right and proofing the dough properly. If done improperly you end up with elastic. The other is having pizza when you want it. Many recipes call for an overnight rest of the dough. This dough avoids some of those issues by only proofing for a few hours on the counter top. I would call this a quick dough.
1 cup beer (a strong Lager like Stella Artois is nice)
2 tbs sugar
1/4 cup lard
2 tbs salt
3-4 cups flour
- Fit your mixer with the dough hook attachment.
- Warm the beer to 110-120 degrees. NOT HOTTER. If you don’t have a thermometer, this is about the same as the hottest water in your tap or just a little bit more than uncomfortable to touch.
- Measure out 1/4 cup lard into your mixing bowl. Add sugar, yeast packet and warmed beer.
- Set a timer for 10 minutes and let the mixture sit without stirring.
- Stir salt into 3 cups flour.
- After 10 minutes add 1 cup flour/salt to the beer mixture and begin mixing. Slowly add flour about 1/4 cup at a time until all 3 cups are incorporated. The dough will begin to form. When it has formed a ball and begins to crawl up the hook let it knead one more minute. Turn mixer off and remove the hook. Cover the dough in the bowl with a tea towel or loosely with cling wrap. If in the mixing process the dough still seems a little wet – add flour 1-2 tablespoons at a time. I have found that 3 cups is perfect though.
- Rest the dough for 2 hours or until it has doubled in size. If it doesn’t double, that’s okay – go by the two hour rule.
- Divide the dough into two equal balls.
- Flour your rolling surface generously and begin to work the dough. Flatten with your hands then roll out with a pin as thin as you like. This recipe makes two 18 inch thin pizzas.
- Place the dough on your pizza pan and let it rest another 10 minutes before topping. This is a good time to preheat the oven.
- Preheat to 475 degrees and lower the oven rack to the lowest position nearly touching the bottom of the oven.
- Top pizza with sauce, cheese and your favorite topping. Bake for 10-13 minutes checking after 10 minutes for desired doneness.
One of my favorite pizzas is; BBQ sauce, colby jack and mozzerella cheese shreds, chicken breast chunks, bacon crumbles and sliced green onion.
For your viewing parties you may divide the dough into 4 smaller balls and make personal pizzas, allowing your guests to top them. Set out red sauce, white sauce, barbecue sauce – pizza cheese, mexican blend cheese or even gourmet cheeses. The sky is the limit with these!