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Same Day Pizza Dough

500 gms Flour (All trump is best, or Caputo 00 or bread flour)
250 gms beer
100 gms warm water
1 TBS vinegar
2 tsp Kosher Salt
1 TBS olive oil

Slowly add flour to the water with the mixer running. After 3/4 of flour has been added, add the yeast then the rest of the flour. Mix for several minutes. If using a standing mixer, start with the paddle then change to the hook. Mix for several minutes, then let rest for 20 minutes. Add salt and mix for a few more minutes. I'm not sure if this delay in adding the salt does anything, but the theory is that the water is better absorbed and gluten production is promoted in the second mix. Separate the dough into two parts and form them into balls, so that the top surface is stretched over and around the rest of the ball. Generously coat a cereal bowl with olive oil, put a dough ball in it, spread some oil on top of the dough and cover with plastic wrap. Let it rise at room temp. Ready to use in a few hours.

To stretch, there are two key points 1) never touch the outermost 1/2" of the edge of the dough 2) put some flour down before the dough to keep it from sticking

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