The best dough for baking rolls, bread, pizza, ...

Yes, a cooking receipt!
Weird way to start a blog, indeed, but after you tried this you know why.

This is the best receipt for dough used for all kinds of stuff. And: its very easy, as you will see!
The secret lies in its ingredient, i.e. beer. Wheat beer to be exactly.
But: step by step!

First take a bowl and add 500 gram (1 lb) wheat flour, doesnt quite matter which kind, however, more than half should be type 550 (normal white type) at least. Add other stuff, like seeds, spices, garlic, oat flakes, etc. if liked. The fantasy (and the taste) is the limit!
Then include yeast, check package for instructions (how much for 500g). Doesnt matter whether dry or "alive" yeast. To round things up, add some little tiny bit of salt and some drops of (olive-) oil!
 Now the king of all beverages, used since centuries - beer! Make sure it is not cold, it should be around room temperature! Add some beer to the bowl and stir, dont worry if it sparkles a bit, repeat until mass is smooth the handle, not too sticky on the hands, not too dry.   The dough must feel right, kitchen people will know what I mean, the others will learn that soon.
For pizza dough might be a little more dry, since you will have to roll it out later and you wouldnt want it to stick on your wood.
Cover the bowl and let rest for 1 or 2 hours. Then process as wished. Since the dough might get more watery during the rest, you might want to add a bit more flour.


This dough is basically good for all kinds of things, whether sweet or sour. It is definitively my favorite, due to its flavor and its "softness" in the sense of light.
Dont worry about the alcohol of the beer in the case of children, during the baking the alcohol will get almost totally lost! Furthermore the yeast-bacterias will reduce it before.
Nevertheless this is nothing for abstinent people.

I got the receipt originally from this German cooking site: Chefkoch.de.
Enjoy!