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Ingredients
- 1/4 cup warm water (100 to 110 degrees)
- 1 teaspoon active dry yeast
- 1 teaspoon white sugar
- 4 cups bread flour
- 2 tablespoons Italian-style seasoning
- 1 teaspoon salt, divided
- 1 1/4 cups flat beer
- 1 tablespoon olive oil
Details
Preparation
Step 1
n a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
In a food processor, combine flour, Italian seasoning and salt. Pulse until mixed. Add yeast mixture, flat beer and oil. Pulse until a ball is formed. Scrape dough out onto a lightly floured surface, and knead for several minutes until dough is smooth and elastic. Allow dough to rest for 2 to 3 minutes. Divide dough in half, and shape into balls. Place dough balls in separate bowls, and cover with plastic wrap. Allow to rise at room temperature for about 1 hour, then store in the refrigerate overnight.
Footnotes
If you have a bread machine, just mix on Dough setting, then remove and let rise after it kneads and rests.
The dough can be frozen in plastic freezer bags in one-crust portions. Important: Thaw in the refrigerator.
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