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Moosehead Lager Pizza Dough

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Diana Coutu turned to the bottle while whipping up a pizza recipe for Canadian Pizza Magazine’s “Chef of the Year” competition in 2004. Today, Coutu’s Moosehead Lager dough is a staple for her award-winning pizzas, which she whips up at Diana’s Gourmet Pizzeria in Winnipeg, Manitoba. Use the dough in your own pizza creations, or try Coutu’s Ultimate Pepperoni pie.

Makes: 2 pizzas

  • 3 cups unbleached all-purpose white flour
  • 3⁄4 cup lukewarm water
  • 1⁄3 cup Moosehead Lager
  • 3 teaspoons extra virgin olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon sugar
  • 8 grams Fleischmann’s active dry yeast


• Combine water and beer. Using a whisk,dissolve sugar and salt in the mixture. 

• Add yeast and whisk until dissolved. 

• Add flour and mix on low speed for 3 minutes.

• Add oil and mix on low speed for another 3 minutes, then on high speed for 2 minutes.

• Separate dough into two 13-ounce patties (for 12-inch pizzas). Roll dough into balls, being careful not to overwork the dough. Cover and refrigerate overnight for proofing.


TRY IT WITH: Ultimate Pepperoni Pizza


Choose a Standard American Lager for this recipe

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