Ingredients
12 cup flat beer
12 cup water, at room temp
2 tablespoons olive oil
2 tablespoons sugar
1 teaspoon garlic salt
1 12 cups bread flour
1 cup all-purpose flour
2 14 teaspoons yeast
12 tablespoon garlic powder
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Artisan bread baking with natural fermentation
Premium bread machine — dual kneading blades, rectangular loaf
Cordierite pizza stone — absorbs moisture for crispy crust
Wooden pizza peel — flour-coated launch into oven or pizza stone
Graduated rising bucket — track dough fermentation by volume
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Artisan bread baking with natural fermentation
Premium bread machine — dual kneading blades, rectangular loaf
Cordierite pizza stone — absorbs moisture for crispy crust
Wooden pizza peel — flour-coated launch into oven or pizza stone
Graduated rising bucket — track dough fermentation by volume
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Add all in the order recommended by your bread machine manufacturer. Select Dough settings and press start. Put a bit of olive oil on pizza pan, and wipe it around with your hands. Put dough in pan and press out with your greased hands. Cover and let rest for 15 minutes. Preheat oven to 400 degrees. Spread sauce and toppings on top of dough. Bake for 10 minutes. Remove pizza from pan and put it directly on the rack. Bake for 10 minutes more or until crust is lightly crispy and brown on the outside.