Beer dough pizza

Beer adds deliciousness to the dough.

Beer dough base

3 cups	High grade flour (Main)
¼ tsp	Salt
2 tsp	Sugar
1 cup	Ale
2 ¼ tsp	All-purpose yeast (Main)
3 Tbsp	Milk
1 Tbsp	Olive oil

Prawn pizza topping

4 Tbsp	Tomato paste, or onion marmalade
1 cup	Green capsicum, diced or thawed peas
2 cups	Tasty cheese, shredded
8 small	Tomatoes, sliced
24	Cooked prawns, shelled (Main)
½ cup	Parmesan cheese, finely grated
1 drizzle	Olive oil

Directions

1. Place the flour, salt and sugar in an electric food mixer. Stir until well combined.
2. Warm the beer slightly then stir in the yeast. Stand in a warm place for 5 minutes.
3. Pour into the flour mixture and mix using a dough hook until it forms a dough ball.
4. Tip onto a lightly floured bench. Knead until smooth and not sticky. Place in an oiled bowl. Cover with film. Refrigerate for 8 hours or overnight to rise.
5. Punch the dough down and allow to rise until doubled in size. Divide the dough in half. (One half can be returned to the fridge overnight, if required.)
6. Pat or roll into two 30cm rounds and place in two lightly oiled pizza pans.
7. Preheat the oven to 220°C. (The dough will rise a little while preparing the topping.)
8. Spread the bases with the tomato paste or onion marmalade then top with remaining ingredients in the order listed.
9. Bake for 12-15 minutes or until the dough is golden and the base is cooked.

See more of Jan's beer essentials

• Beerymisu
• One-pot venison hot pot