Recipe compliments of Penzeys Spices:
Beer Batter Dough:
Mix the yeast with the water and honey in a small mixing bowl. Mix 4 cups of the flour with the salt in a large bowl. Once the yeast becomes foamy, pour it into the bowl with the flour mixture. Add the olive oil and beer. Stir to combine and then add the remaining flour 1/2 cup at a time, stirring until the dough isn’t sticky. Once you’ve reached 7 cups of flour, turn the dough out of the bowl onto the tabletop and knead for a few minutes until smooth and elastic, sprinkling with flour as needed to keep it from sticking. You may not need the full 8 cups. Once the dough is soft, smooth and elastic, place in a deep, greased bowl and let rise 45-60 minutes, or until double in size. Once risen, you’re ready to make pizzas! This makes 2 large or 4 medium pizzas. Divide the dough into 2 or 4 balls. This is the point where you would freeze any crusts you’d like to save for later—just wrap them well in plastic wrap.
Preheat oven to 425°. Have all the topping ingredients assembled before rolling out the crusts. If you are using a pizza stone make sure it is also heating in the oven. Sprinkle a flat surface with flour and gently roll out the dough and place the prepared crust on a pizza paddle sprinkled with cornmeal or a perforated pizza pan.
Add the toppings to each pizza. Any combination of the above works, or add your own favorites.
Carefully transfer the pizza pan to the hot oven, or shift the pizza off the paddle onto a baking stone in the hot oven and bake for 10-15 minutes, or until the edges have browned.
Prep. time: 90 minutes
Baking time: 10-15 minutes
Serves: 4 per large pizza