Serves 4 people:
- 500 grams flour
- 250 ml cold water
- 50 ml beer
- 20 ml oil
- 15 grams yeast (25 grams in winter)
- In a large mixing bowl, stir together the flour and salt. Stir in the dried yeast (or crumble in the fresh yeast, whichever you are using). Make a well in the centre of the flour mixture. Pour most of the water into the well along with the olive oil and bring the dough together with your hands or a wooden spoon. As the flour is incorporated the dough will start to take shape. Add the remaining water if the dough feels tight or hard.
- Turn the dough out onto a clean surface and knead for 10 minutes or until the dough is smooth and elastic.
- Knead the cut piece back into the dough and shape the dough into an even ball. Place in an boiled bowl, cover with a damp tea towel and allow to prove in a warm place for about 1-1½ hours, or until it has doubled in size (the temperature of your kitchen can affect the timing of this).
- When the dough has risen, take it out of the bowl and knock the air out. Divide the dough into two equal portions, and shape each
portion into a ball. Cover the dough with a damp cloth and allow to prove again for about 15 minutes.
- Place a pizza stone or an upturned baking tray into the oven and preheat to its highest setting.
- Dust the work surface liberally with semolina. Roll out one piece of the dough to form a circle that will fit on your pizza stone or baking tray.
- Transfer the pizza base onto a plastic chopping board (or another upturned baking tray) dusted with semolina. The tray will be used to slide the pizza base directly onto the pizza stone.
- Cover the surface with half of the tomato sauce and toppings of your choice.
- When ready to bake, slide the pizza directly onto the pizza stone and cook for 8-10 minutes, or until the base is golden-brown and the toppings are bubbling. Repeat with the remaining dough, tomato sauce and toppings.