I would like to preface with an apology for the strange name of this post but I promise, I have a point.
So we had a big weekend. A few of us threw a little bash for my big brother and his fiancé on Saturday and I must say, it was a success. We had a great crowd and the happy couple left with some great loot!
Here are a few pictures of Chris and Jessica from the party.
makes enough dough for 2 medium pizzas or 4 calzones
½ cup warm water
2 ¼ tsp. instant yeast
4 cups (22 oz.) bread flour, plus more for dusting
1½ tsp. salt
1¼ cup water, at room temperature
2 tbsp. extra-virgin olive oil
Measure the warm water into a 2-cup liquid measuring cup. Sprinkle the yeast over the top. In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour and salt, mixing briefly to blend. Measure the room temperature water into the measuring cup with the yeast-water mixture. With the mixer on low speed, pour in the yeast-water mixture as well as the olive oil. Mix until a cohesive dough is formed. Switch to the dough hook. Knead on low speed until smooth and elastic, about 5 minutes (If you dont have a stand mixer you can use a hand mixer or even just a good ole spoon, be sure to kneed on a floured surface until smooth and elastic). Transfer to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise until doubled in size, 1½-2 hours.
Press down the dough to deflate it. Transfer the dough to a lightly floured work surface. Divide the dough into two equal pieces. Form each piece of dough into a smooth, round ball. (If freezing the dough, wrap in plastic wrap and freeze at this point.) Cover with a damp cloth. Let the dough relax for at least 10 minutes but no longer than 30 minutes.
To bake, preheat the oven and pizza stone to 500˚ F for at least 30 minutes. Transfer the dough to your shaping surface, lightly sprinkled with cornmeal. Shape the dough with lightly floured hands (I prefer a floured rolling pin). Brush the outer edge lightly with olive oil. Top as desired. Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes.
My friend Lindsay from A Pinch of Yum also has a post on pizza dough using beer so check it out!