Been meaning to try this for a while and finally got around to it. Absolutely amazing crust. By far the best I have ever mate. Really light, really crispy, great flavour. Excellent pizza. Leave your tap alone, you'll be using beer instead of water.
For each pizza:
400g bread flour
Just under half a tea spoon of instant yeast
Half a tea spoon sugar
Half a tea spoon salt
Glug of olive oil
320g of Budweiser
Combine all ingredients into a mixing bowl and combine well with a spoon. Leave for 30 minutes. Well oil your Lloyd pan with olive oil. Add your wet, sticky dough ball to the pan and with oiled hands push to spread evenly in the pan to try and cover the pan the best you can – it will still be springing back and won't go up to all the edges, but do your best. Cover top of pan and leave on kitchen counter overnight (I made these at about 8pm). You will wake up to an amazing rise and the pan will be full.
Put kitchen oven on full, pre heated and then par bake for 15 minutes. Later in the day when you are ready to eat, top your parbaked crust and put back into preheated oven on full for 15 minutes, check and go from there….I needed another 5 minutes from there. Enjoy!
The wet dough smelled very beery. The parbaked dough still had some beer to it. I could not taste or smell beer in the final pizza.
by VB90292