Big River Pizza crafts fresh pies - KMSP-TV

Big River Pizza crafts fresh pies

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Big River Pizza whips up some gourmet pies on a gorgeous summer day -- complete with local bacon and all the fresh fixings.

Ingredients:

4 cups unbleached wheat flour

1 ¼ cups beer (or water)

1 packet active dry yeast

8 tablespoons olive oil

1 egg

¼ teaspoon salt

Preparation:

Beer makes the dough flakier and lighter, but if you prefer, water can be used in its place. Heat beer to 110 degrees, add yeast and wait 5 minutes to be sure it is activated (foamed). Add olive oil, egg and salt. Mix with a spoon or whisk.

In a kitchen mixer, add liquid ingredients over flour and mix on lowest speed using a dough hook for 6 minutes. Increase speed one notch and mix for another 2 minutes. Place mixed dough on lightly oiled bowl and cover with plastic wrap for 2 hours or until double in size. Remove from bowl, cut into 4 equal pieces, form into balls and place on lightly oiled tray. Cover with plastic wrap and refrigerate until ready to use.

Each dough ball yields a 14 inch pizza.

Dough not used after 2 days can be frozen for up to 3 months.

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