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Combine beer, water and yeast in a large mixing bowl and stir until dissolved. Add the sugar, salt and olive oil, then mix well to combine.
IF YOU'RE USING A STAND MIXER WITH DOUGH HOOK: Add 1 cup of flour to the bowl of the ingredients and use your mixer on low to slowly incorporate everything. Keep adding flour, 1/2 cup at a time, until the dough is formed. Let the dough hook work the dough for about 6-8 minutes until it's smooth and elastic. Continue to step #4.
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.
To bake: Roll out your dough to 1/4″ thick and place on a pizza stone or a lightly greased round pizza 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.