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Diana Cline's Moosehead Pizza Dough

Diana Cline's Moosehead Pizza Dough
Ingredients

3 cups unbleached flour
¾ cup Moosehead Premium Lager
½ cup water
1 tsp sea salt
1 tsp sugar
1 packet dry pizza yeast (8 grams)
1 tbsp olive oil
Directions
1
Sift flour into mixing bowl and set aside.

In a separate container, mix beer, water, sugar and salt. Once salt is completely dissolved, mix in yeast and let sit for two minutes. Pour liquid into flour and mix with a fork until ready to begin mixing with your hands. Once flour is begins to form into a ball, add olive oil and continue to need till oil is integrated into the mixture. Transfer the dough to a countertop or cutting board and continue to kneed until dough is smooth. The dough should be a bit sticky.
2
Cut the dough into three equal-sized smaller dough balls. Make sure to crimp the bottom of the dough ball. Set the dough balls on flat surface and cover with a slightly damp tea towel. Let the dough proof for at least 3 hours before forming into pizza crusts.
3
It is even better to let the dough balls proof for 30 hours before using. To do this, use a Tupperware container or place the dough balls in a plate and cover with plastic wrap and then place in the fridge. Remove from the fridge 45 minutes before cooking.


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