Kings’s Gold Lager Crust Pizza

Kings’s Gold Lager Crust Pizza

Yields1 Serving

 4 cups Bread Flour or All-Purpose Flour
 345 g King’s Gold Lager, room temperature
 2 tsp Yeast
 12 g Salt

1

In a large bowl, combine flour, yeast, salt.

2

Add King’s Gold Lager; stir with a fork to combine. Dough will be lumpy. Mix, then knead* dough—by hand or with a stand mixer and dough hook- until you have a soft, smooth dough.

3

If the dough is too sticky, gradually add a very small amount of flour until the dough is just slightly tacky and elastic. To tell when the dough is done, poke it; when dough gently springs back, it’s done.

4

Place dough in an airtight container lightly greased with olive oil. Make sure there is enough room for the dough to double in size.
Set dough aside to rise in a warm location, about 70ºF-80F is good. After dough has doubled in size (about 1-2 hours), gently remove from container and stretch to fit on a lightly greased 12” or 14” cookie sheet or pizza pan. Dough can also be placed in the refrigerator to rise overnight (this is a cold fermentation which will allow more flavors to develop). Let dough come to room temperature before using.

5

Spread dough with your choice of toppings. Bake in an oven preheated to 450, on the lowest oven rack for 7-10 minutes or until cheese is bubbling and crust is lightly browned.

* Kneading means to press, stretch & fold the dough to develop the gluten in the flour. This is what gives breads their structure and texture. If the dough is not kneaded enough, the bread will be flat and dense

Ingredients

 4 cups Bread Flour or All-Purpose Flour
 345 g King’s Gold Lager, room temperature
 2 tsp Yeast
 12 g Salt

Directions

1

In a large bowl, combine flour, yeast, salt.

2

Add King’s Gold Lager; stir with a fork to combine. Dough will be lumpy. Mix, then knead* dough—by hand or with a stand mixer and dough hook- until you have a soft, smooth dough.

3

If the dough is too sticky, gradually add a very small amount of flour until the dough is just slightly tacky and elastic. To tell when the dough is done, poke it; when dough gently springs back, it’s done.

4

Place dough in an airtight container lightly greased with olive oil. Make sure there is enough room for the dough to double in size.
Set dough aside to rise in a warm location, about 70ºF-80F is good. After dough has doubled in size (about 1-2 hours), gently remove from container and stretch to fit on a lightly greased 12” or 14” cookie sheet or pizza pan. Dough can also be placed in the refrigerator to rise overnight (this is a cold fermentation which will allow more flavors to develop). Let dough come to room temperature before using.

5

Spread dough with your choice of toppings. Bake in an oven preheated to 450, on the lowest oven rack for 7-10 minutes or until cheese is bubbling and crust is lightly browned.

* Kneading means to press, stretch & fold the dough to develop the gluten in the flour. This is what gives breads their structure and texture. If the dough is not kneaded enough, the bread will be flat and dense

Kings’s Gold Lager Crust Pizza