Mallorca Coca Dough Food

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MALLORCA COCA DOUGH



Mallorca Coca Dough image

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".

Provided by TxGriffLover

Categories     Spanish

Time 40m

Yield 1 Coca

Number Of Ingredients 5

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

Steps:

  • 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.
  • 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.).
  • 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.

Nutrition Facts : Calories 2313.5, Fat 116.3, SaturatedFat 17, Cholesterol 211.5, Sodium 4733.2, Carbohydrate 265.5, Fiber 9.3, Sugar 1.3, Protein 42.2

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