Hey guys, so I recently started managing a kitchen at a local bar/restaurant near me and it has a nice pizza oven and mixer. Since I have a decent background with pizza, I decided to make that the focus. I thought beer dough might be cool to use for specialty pies but I can’t tell if the recipes I’m finding would keep well for a day or 2 or otherwise be viable to make and keep on a regular basis. Any recipes or tips would be really helpful and much appreciated. I usually use about 10-20 lbs of flour every 1-3 days for dough if that helps paint a picture of the type of recipe I’ll need.
bon appetit
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