Saturday, February 18, 2012

Beer rosemary pizza dough

This recipe was inspired by our trip to the New Belgium Brewery in Fort Collins last weekend. Try this with different kinds of good, interestingly flavored beers. I used some Fat Tire and then enjoyed the rest while I was cooking:) I also used some fresh rosemary that was left over from our rosemary focaccia with roasted garlic and cracked black pepper from a few weeks ago.


3 cups flour (I used 2 cups white, 1 cup whole wheat)
1 tsp sugar
1 tsp salt
3 Tbs olive oil
2 Tbs chopped, fresh rosemary
3/4 cup warm water
1.5 Tbs active dry yeast
1/4 cup beer

1. Sprinkle the yeast into the warm water and set aside to let it react and get frothy.

2. In a large bowl, mix together the dry ingredients and rosemary and drizzle in the olive oil.

3. Add the beer to the water/yeast mixture and add to the flour mixture. Stir with a wooden spoon and then your hand and knead a few times in the bowl. Let sit for about 15 minutes to rest.

4. Stretch out to desired pizza dough shape and top as you'd like and then bake at about 425ºF for 15 minutes.

Before toppings.
I drizzled some olive oil, then put on a few cloves of minced garlic,  emergency tomato sauce, steamed spinach, mushrooms, olives, red peppers and topped it with caramelized onions.
The end result! Delicious.

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