cup light beer*
cup warm water
package yeast (2¼ teaspoons)
tablespoon white sugar
tablespoon olive oil, plus more to drizzle
cups bread flour or all-purpose flour
Combine beer, water and yeast in a large bowl and stir until dissolved. Add the sugar, salt and olive oil, then mix well to combine. If you’re using a dough hook on a mixer, add the rest of the ingredients and use your mixer on low to slowly incorporate everything. Let the dough hook work the dough for about 6-8 minutes until it’s smooth and elastic. If you’re mixing by hand, Add 1 cup of the flour and mix with a wooden spoon until it becomes a loose batter. Add 2 more cups of the flour and stir for 2 to 3 minutes, incorporating as much flour as you can with the wooden spoon. Finish mixing in the flour with your hands, then turn the dough out onto a floured surface. Knead for 6 to 8 minutes, until dough is smooth and firm. Place the ball of dough in a clean, lightly-oiled bowl, and drizzle with olive oil. Cover with a damp towel and let rise in a warm spot for 45 minutes. This makes a 16-inch round pizza crust. It can also be split into 2 smaller pizzas or 6-8 individual pizzas. To bake: roll out your dough to 1/4″ thick and place on a lightly greased pan. Parbake at 425 for 4-5 minutes. Cover with desired toppings, then bake 8-12 additional minutes until crust is lightly browned and toppings are melted.