Top notch homemade pizza
To prepare the dough, 500 grams of wheat or durum wheat flour, 5 dl of cold beer, a pinch (about 2 grams) of fresh yeast. For the finished dough we need pre-made dough, 500 grams of durum wheat flour or durum wheat flour, 250 grams of whole wheat flour (can be replaced with the same amount of sharp flour or hard flour), 2.5 deciliters of cold water or beer, ½ cup. 1 tablespoon of flower honey, 0.5 dl of olive oil, 20 g of sea salt.
To prepare the dough, pour the beer into a larger bowl. Dissolve yeast in it and add flour. Mix well using a food processor to combine the ingredients into a thin, homogeneous, lump-free dough. Close the container tightly with a lid or plastic wrap. Let it rest at room temperature for at least five hours, preferably overnight (it can simmer in the refrigerator for a day or two). Bubbles will form on the surface of the dough, which means the dough is fermenting. When the pre-made paste is cooked, pour the beer or cold water into another larger bowl to prepare the final paste and dissolve the salt and honey in it. Add all the remaining flour and mix everything well. Add the mature dough and add the olive oil. Mix all ingredients well and knead by hand for 10 minutes to get a smooth dough without lumps. Cover and leave at room temperature for 20 minutes. Then knead it again for 5 minutes and let it rest again for 20 minutes. Then the procedure is repeated again. Knead the dough well in a bowl with at least twice the volume of dough, and transfer it to the refrigerator, where it should ripen overnight, preferably a day or two, up to three. When you take the dough out of the refrigerator, leave it at room temperature for 1 hour to warm up a little, then divide it into 4 approximately equal parts (for large pizzas, about 300 grams of dough is quite suitable) and gently knead a loaf of each part. Dip and leave covered for at least 20 minutes so that it rises well, then gently tighten it in the air so that it does not come apart (thickness 2-3 mm, diameter 30 cm). Put the dough on a piece of baking paper, cover with sauce and fill with the desired ingredients. Along with the paper, drag the pizza onto a baking tray or designated dish as hot as possible and push it into a very preheated oven (at least 250°C, or as much as the oven can handle, unventilated) to the lowest level. Bake for 10 minutes (if the temperature is too high, especially on a clay or stone dish, even lower) or until the edges of the dough begin to turn brown and the filling begins to bubble slightly.
To make pizza that looks special with black dough like charcoal, add 1 tablespoon of activated charcoal to the flour. The taste remains unchanged. If you want a darker pizza (this is sometimes useful for contrasting the color with the filling), add dune ink to the tomato sauce.