Mix the beer and the yeast and 1 cup of the flour.
Let stand for 2 to 4 hours.
Add the rest of the flour and the salt and knead until very elastic.
Allow to rise for about an hour.
Punch down and form into two rounds. Let rest for about 10 minutes.
Roll out the thickness you want and fit into pizza pans sprinkled with cornmeal.
Allow to rise for 10 minutes for thicker crust, not at all for thin crust
Rub with olive oil and bake in a 500F oven for 5 minutes.
Add sauce and cheese and preferred toppings.
Return to oven and bake until done; about five more minutes.
Nutrition information is based on one slice of crust with no toppings.Storage:This pizza dough can be stored in the fridge for up to three days, be sure to cover it tightly with plastic wrap.You can also store the dough in the freezer for up to three months. Just be sure to store in a freezer bag to protect from freezer burn. Thaw frozen dough in the fridge overnight.Tips:Expert Tip: Let dough rise in a warm spot. If it's too cold it will take forever. You can also make it the night before and let rise overnight in the fridge.
If you don't have yeast on hand, you can add one teaspoon of baking powder and still have a delicious pizza crust.
You can leave the first mixture out for longer if you need to. The flavor will intensify the longer it is out - within reason.
If you don't have a pizza pan or pizza stone, you can use a baking sheet.
The key to a good pizza dough is to let it rise in a warm place.
You can use any type of beer that you like for this recipe. Just keep in mind that the beer will add flavor to the dough.
Make sure you use room temperature beer for best results.
You can use any flour mixture that you want. White flour, whole wheat, or a mixture of several flours, it's up to you. I do suggest that you add about 1 tablespoon gluten for each cup of flour if you use whole wheat flour. It gives it a chewier texture.
I like using a dark lager in the dough... I think it gives it a better flavor. Use what you have, though.