Big River Pizza whips up some gourmet pies on a gorgeous summer day -- complete with local bacon and all the fresh fixings.
4 cups unbleached wheat flour
1 ¼ cups beer (or water)
1 packet active dry yeast
8 tablespoons olive oil
¼ teaspoon salt
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.