So I'm a huge pizza guy...I love the stuff. My Mom actually took a picture of me when I was around 2 eating my first slice of cold pizza that I got out of the fridge myself. The past couple months I have completely fallen in love with wrise microencapsulated leavener because I can now turn out awesome pizza dough in like 30 minutes, rather than hours and hours for proofing. This is a pizza I threw together last night that I cooked on a baking steel using the broiler w/ clams, mozzarella, basil, parmesan, on a whole wheat beer dough. The dough took me 30 minutes to make and the pizza took about 2 1/2 minutes on the baking steel. Here's the dough recipe if you're interested, I adapted it from The Seattle Food Geek.
Whole Wheat Beer Pizza Dough
- 142.5 g Whole Wheat Flour
- 107.5 g All-Purpose Flour
- 155.0 g Beer (In my case Yeungling Lager)
- 10g Honey
- 10g Salt
- 2.5g Vital Wheat Gluten
- 7.5g WRISE Microencapsulated Leavener
Directions
- Combine all ingredients in a stand mixer with the dough hook attachment installed.
- Mix on medium speed for 5 minutes.
- Let the dough rest in the mixer for 10 minutes.
- Mix on medium speed, again, for 5 minutes.
- For easier rolling, allow dough to rest for 15 minutes. Divide dough into two equal parts, and roll out into 12-14” pizza crusts.
- Top to your liking, and bake in the hottest setup you've got until the crust is risen and the cheese is golden brown.
Give it a try and let me know what you think, also share your results! What are your favorite toppings??
