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Sufferfest Recipes: Repeat Kolsch Pizza Dough

Eat your beer! Resident chef Kelly Newlon shows us how our beer can nourish us in more ways than one.

Sufferfest Recipes: Repeat Kolsch Pizza Dough

We’re all about versatility at Sufferfest. And the only food we like more than tacos is pizza. This pizza dough recipe is a switch hitter for sure! Use this dough as pizza dough or breadsticks, dinner rolls, focaccia or even a killer sandwich bread. The addition of Sufferfest REPEAT Kolsch not only adds bee pollen, but provides a chewy crust with an unexpected summery flavor.

This recipe is a shout out to Mark “The Maestro” Mastrofrancesco, our Director of Distributor Sales and Development

Repeat Pizza Dough

Ingredients

6 cups Gluten Free flour OR Bread Flour

1 Tablespoons kosher salt

1/2 cup olive oil

2 cups Sufferfest REPEAT Kolsh (room temperature)

1/2 cup water (110 degrees *this is to bloom the yeast)

1 1/2 tablespoons active dry yeast

1 tablespoons granulated sugar


Instructions

Place salt (in bottom of bowl) flour and olive oil in large mixing bowl and set aside.

In smaller bowl, add the sugar, yeast and 110 degree water. Mix immediately and thoroughly with fork. Let set aside for 2 minutes. The mixture should start to get foamy. Make sure your water is not too hot or there is a risk of killing the yeast.

While the yeast is blooming, add the 2 cups of Sufferfest REPEAT Kolsch to the large bowl with the flour.

Once the beer has been added to the flour, it is time to add the yeast/water/sugar mix. Pour this mixture directly on top and be sure to scrape all of the yeast out.

Mix the dough until thoroughly combined. Remove from large bowl and continue kneading the dough on a LIGHTLY floured surface. Do not add too much flour to the table. The dough is meant to be sticky at this point. Adding too much flour will change the dough to a tough overworked and dry dough.

The dough should be kneaded on the table for just five to ten minutes. Overworking will make the dough tough and rubbery.

Once done kneading, add back to the large bowl. Cover tightly with plastic wrap and let rise until doubled in size. This should take 30 minutes to an hour depending on the air temp.

Once dough is doubled in size, the dough is ready to be used for pizza, calzones, rolls, breadsticks, etc.

Voila! If you try out this recipe, tag us (@sufferfestbeer) so we can see your beer-tiful creation! #willsweatforbeer #willbakewithbeer

Kelly Newlon is an athlete, chef, dog mom, and Sufferfest's Colorado Community Manager. She feeds athletes through her business RAD Boulder.

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