SLOW POKE PIZZA DOUGH

image MAKES 1 POUND

PIZZA DOUGH IS ONE OF THOSE things that’s not at all difficult to make at home and actually tastes infinitely better than store-bought. Personally, I like my pizza dough to have some character, so I use a real yeast starter, but most people don’t keep their own starter at home, so I’ve improvised here—essentially creating a poor man’s sourdough and allowing you to capture that same depth of flavor with a can of beer! And really, an inexpensive lager, such as PBR or Rainier (a Seattle favorite), is the very best. Once you make this dough once, chances are it’ll be in heavy rotation: it’s superversatile and great for pizza, flatbreads, breadsticks, or calzones. Do know that it requires time to rest in the fridge before baking, so plan accordingly.

3½ cups all-purpose flour, plus more for sprinkling

¼ ounce active dry yeast

1 teaspoon sugar

½ cup water warm (about 80°F)

1 cup cheap lager beer, such as Rainier or PBR

1 teaspoon sea salt

¼ cup olive oil, plus more for brushing bowl

EQUIPMENT

Stand mixer with a dough hook

1. In a stand mixer fitted with a dough hook, combine ¼ cup of the flour, yeast, sugar, and warm water. Whisk well and sprinkle a small amount of flour on top. Let sit for about 15 minutes.

2. After 15 minutes, you should see the flour start to “crack” on the top (if you don’t, just wait a little longer).

3. Add the remaining ingredients, and set the mixer on low speed for 10 to 15 minutes. The dough should come together to form a ball and come away from the sides of the bowl.

4. Transfer the dough to a clean mixing bowl with high sides, brushed with a small amount of oil. Cover and chill the bowl in the fridge for at least 8 hours, but no more than 20 hours. At this point, the dough should have doubled in size. If it has not, place your dough in a room-temperature spot and allow it to finish rising. Using your hands, punch down the dough and form it into a ball. Before using, allow the dough to come up to just below room temperature.

5. The dough should be used within 2 days and can be kept wrapped in the fridge.