Getting that beer flavor in pizza dough Breadit

Hi all -

Question from a newbie. I've been working on pizza dough and I'm trying to get that beer flavor to develop in my dough. I've even done a 3 day cold rise and haven't been successful. Switched from IDY to ADY and still nothing. What am I doing wrong?

I use AP flour, mix and then short knead. Should I be leaving the dough on the counter for longer before it goes to the refrigerator? Do I need to use more yeast (so far I've been hovering around 1/4 tsp)? My dough is rising fine, but it's just not developing that deeper flavor I love.

Submitted June 01, 2016 at 12:46PM by knorben http://ift.tt/1PiyV85 Breadit