Moosehead Lager Pizza Dough

Chef’s Note

“Diana Coutu turned to the bottle while whipping up a pizza recipe for Canadian Pizza Magazine’s “Chef of the Year” competition in 2004. Today, Coutu’s Moosehead Lager dough is a staple for her award-winning pizzas, which she whips up at Diana’s Gourmet Pizzeria in Winnipeg, Manitoba.”




2 Pizzas




  • 3 cupsunbleached all-purpose flour
  • 34 cup lukewarm water
  • 13 cup moosehead lager beer
  • 3 teaspoonsextra virgin olive oil
  • 1 teaspoonsea salt
  • 1 teaspoonsugar
  • 8 gactive dry yeast (2.57 teaspoons)
  • Directions

  • Combine water and beer. Using a whisk,dissolve sugar and salt in the mixture.
  • Add yeast and whisk until dissolved.
  • Add flour and mix on low speed for 3 minutes.
  • Add oil and mix on low speed for another 3 minutes, then on high speed for 2 minutes.
  • Separate dough into two 13-ounce rounds (for 12-inch pizzas). Roll dough into balls, being careful not to overwork the dough. Cover and refrigerate overnight for proofing.  (Overnight proofing is mandatory.).
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