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Combine the 1/4 cup water, sugar and yeast in a small bowl.
Let sit until foamy for about 4 to 5 minutes.
In the bowl of an electric mixer fitted with a dough hook, add the olive oil, salt and 2 cups of the flour.
Turn the mixer on low and begin combining the ingredients.
Add the yeast mixture.
Slowly add in the warm beer.
Gradually add more flour; a 1/2 cup at a time. You may not need to use all 4 cups of flour.
When the dough starts to come together and pull away from the sides of the bowl, set a timer for 5 minutes and allow the machine to knead the dough for you.
Check the dough while the machine is kneading. If it starts to stick to the sides of the bowl, you can add more flour, about 1 tablespoon at a time.
After the 5 minutes of kneading in the machine, turn the dough out onto a lightly floured surface and fold it over itself a few times.
Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot ; about one hour.
Once the dough has doubled in size, punch it down and turn it out onto a floured surface.
Divide the dough into two equal parts.
Roll out one pizza dough into a large 12 inch circle.
Gently place the dough on top of a preheated pizza stone.
Quickly prepare the pizza with your favorite sauce and toppings.
Brush the pizza crust with extra olive oil if desired. It's not necessary, but we like to do this extra step.
Place the pizza stone into a preheated 435 degree oven for about 15 minutes or until the crust is brown and the cheese is bubbly.