Ingredients:
- 6 1/2 cups flour
- 1 1/2 tbsp yeast
- 1 1/2 tbsp sea salt
- 1 Konig's Pilsner
- Bake @ 450 degrees F for 25 minutes (45 minutes for the pullman loaf pan)
What do you get when an overactive beer yeast dough overflows its proverbial banks? Well, you get an extra bit of dough that makes a perfect meal in itself. For me, I just threw the dough in a mini spring form pan and loaded the top with Supremo quesadilla cheese because that is what I had. The beer in the dough gives this dough extra flavor and adds a bit of rise so when this little cheese pizza hit the oven, the rise is quite marvelous. If you ever wanted a bagel without all the lye, malt bath jazz, this might just be it. Instead of the malt being in the bath, it is in the dough itself. Great flavor, tender chewy texture that I really enjoyed. My hubby just said, "Money. Wify, this is money." The money must be in the imported beer I kidnapped for the bread... A wonderful Austrian Pilsner that rivals my favorite Czech beer. It was well worth the risk of misadventure and will likely become a staple if I can spare a beer every now and then. The cheese on top melts so nicely and creates a cheese crust that just gives the right amount of cheese flavor. Use what you have. An aged cheddar would be excellent. We split this little experiment and few crumbs survived to tell the tale.
This recipe fills a Pullman loaf pan which is what I started with to begin with. Actually, I make the dough so that Hubby can make bread if he runs out mid week. He started the rise, left it a bit too long and the excess oozed out and that is how this chizza was born, y'all.
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