Before we continue with my Beer Pizza Dough post, you have to forgive me for the overly moody dough photos. I was trying franticly to get them taken before I lost all of the light (damn daylight saving).
But it could be worse, see:
That pizza dough looks like it should be listening to Radiohead and popping Xanax like Pez.
Anyway, that’s what happens when you try to cram way too much into one day, things tend to get away from you.
Back to the pizza dough.
I’ve been making pizza dough for years, and have yet to publicly put my name on a pizza dough recipe. This one is the best so far. I love crust, it’s the best part. If you make your way to my great little city, the best crusts can be found at Folliero’s, Mozza, Casa Bianca, and Milo & Olive. I have also learned that if you come early in the day, when there is no rush, most pizza places will sell you some of their dough. Which is great to have on hand.
I also learned a few things in my quest to make kick ass pizza at home:
The secrets of freezing pizza dough from The Kitchn
Milk, beer and oil give dough a depth and complexity that water doesn’t touch.
Bread flour is essential to getting a chewy crust.
Use good ingredients, grate your own cheese, add uncooked toppings (prosciutto, arugula, fresh tomatoes, herbs) after the pizza comes out of the oven to create depth and balance.