Food - Drink
The Boozy Ingredient That Will Change Your Pizza Dough Forever
By AUTUMN SWIERS
A 2015 survey by Cici's Pizza found that 30% of U.S. consumers eat pizza at least once per week. This makes sense when you consider all the quick and easy ways to get your pizza fix, from local pizzerias to frozen pies; however, homemade pizza from scratch is the best, and not as hard to make as you think.
Recipe developer Stephanie Rapone has an easy formula for pizza dough with a surprise ingredient that takes it to the next level. In addition to the standard mix of bread flour, baking powder, salt, and olive oil, Rapone recommends adding 12 ounces of beer to your dough, specifically a light beer such as pilsner.
Yeast is often used in pizza dough, but whether it rises properly or not can be a gamble "if the weather or temperature isn't right," as Rapone explains. She says that beer will "[provide] rise and a bit of that 'yeasty' flavor without yeast," and the extra half-hour rest in her recipe is worth it for the pilsner's delightfully grainy and malty flavor.