My current Recipe measurements:
(Mix in a bowl)
4 cups Pendleton Power Flour
1 teaspoon salt
1 Tablespoon of Extra Virgin Olive oil (or a quick pour)
(Mix in a glass)
1 & 1/2 teaspoon Quick Rise Yeast
1/2 teaspoon of sugar
5 ounces warm water
(in a separate glass)
9 ounces of beer (beer of your choice, but do not use Stout Beers) (in My opinion)
Mix all ingredients and knead for 10 mins. I usually add the yeast mixture first and mix it in then the beer. (add more beer if your dough is too dry during the kneading process)
Coat the finished dough ball with Extra virgin olive oil and place in zip lock freezer bag. (One Gallon Size bag) You can make 3 smaller dough balls and bag them, but I usually do not have the fridge space to do this.
Place the plastic zip lock freezer bag in the Fridge for 24 hours.
Recipe makes enough for three 14" pizzas (Obviously, divide the large dough ball into three smaller dough balls after it rises for 24 hours )
Let the cold dough warm up a little bit. However, cooler dough makes the press out easier. Then, I press the dough out by hand and cook them on a 14" pizza screen at 425 degrees for 15 minutes
(oven is a standard home oven with a heating element and be sure to preheat your oven)
I use Pendleton Power flour and recently I have been using a dough hook on my Kitchen Aid mixer. I still knead the dough into a ball and then transfer it to the mixer. As you make dough, you get to know the process better and better. You will be able to tell in the kneading process if you should have more or less hydration percentage (beer or water). If too sticky, add a little more flour. if too dry add a little more beer. It can change depending on the area of the country you live in, Sea Level, etc... Try to get good on your measurements but Don't get so upset about it as you learn the process. Remember, this is for home and you do not have a line of customers waiting either. Again, as you make dough more often, you get used to what needs to be done. Most of all and most importantly, HAVE FUN DOING IT.