Normally, I do a cold ferment in the fridge for 48-72 hours. However, sometimes, the family requests pizza same or next day, and I don’t get enough time to develop the necessary flavor. They’re happy, but I’m disappointed because it doesn’t taste as good!

The other day, I saw someone mention substituting beer for water to get a similar flavor, and I knew I had to try it. I can report that it took same day dough to the next level!

Dough prepared at 10am, and pizza served at 6:30pm. Baked on steel in smallish home oven. I put a stone on the top shelf, with steel on the shelf below. Preheated maybe 25-30 minutes. Steel temp with laser thermometer was about 600F at launch. 6 minutes bake time.

• 250g high gluten flour
• 155g Peroni beer
• 1tsp instant yeast
• 6g salt