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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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The traditional coca (pizza) dough of Mallorca is made with lard and is incredibly rich-delicious but hardly what the doctor ordered. This is a modernized recipe, using olive oil and a touch of beer. Makes enough dough for one 17 x 11-inch pizza. Adapted from the cookbook The New Spanish Table . Ingredients:
1/3 cup lager-style beer |
1/2 cup light olive oil |
1 large egg, beaten |
2 teaspoons coarse salt (kosher or sea) |
2 3/4-3 1/4 cups all-purpose flour |
Directions:
1. Place the beer, olive oil, egg, salt and 2/3 cup water in a large bowl and whisk to mix. Add 2 3/4 cups of the flour, 1/2 cup at a time, mixing well after each addition. Knead the dough briefly in the bowl to incorporate all the stray flour.
2. Turn the dough out onto a floured work surface and knead until smooth and elastic, about 5 minutes, kneading in enough of the remaining 1/2 cup flour for the dough not to stick to your hands. (If the dough sticks after all the remaining flour has been incorporated, oil your hands and continue kneading.).
3. The dough will be pliable and slightly oily. Shape the dough into a ball, place it in a well-oiled bowl, cover it with plastic wrap, and let stand while you prepare the coca filling.
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