1 large pizza or 4 individual pizzas
1 tbsp active dry yeast (or 1 small package)
8 ounces beer
14 oz of flour (bread if you have it) – about 2 1/2 cups***
1 tsp salt
1/3 cup olive oil
2 tbsp honey
Stir yeast into the beer to dissolve, let bloom for five minutes. Or don’t, if you’re yeast confident. No matter.
Combine flour and salt.
Stir olive oil, honey, cool water, and yeast mixture together and add to the flour mixture.
Knead with dough hook in stand mixer for 5 minutes or 10-12 minutes by hand.
Place dough in a lightly greased bowl and cover. Allow to rise in a warm, draftless place for 30 minutes.
Take dough out and form gently into a ball.
The dough can be wrapped in plastic wrap and refridgerated for up to 2 days, or frozen for 6 weeks. If freezing, needs to thaw in the fridge before using.
For individual pizzas, cut into four. For medium pizzas, cut into two.
On a lightly floured surface, roll the dough into 1/4 to 1/2 inch thickness.
For individual pizzas, roll 1/4 of the dough further to 1/4 to 1/8″ and place on a sheet pan sprayed with pan spray. For large, roll to 1/4″ and either place in a sprayed sheet pan or on a pizza stone sprinkled with corn meal.
For Deep Dish, oil a cast iron pan or cake pan with olive oil. Lay dough gently into pan.
Push against the sides and trim any more than 1″ overhang. Fold 1″ overhang under and press together, like you were making a pie.
***if you have access to it, semolina makes a great addition. In this case, it would be 2 cups flour and 1/2 cup semolina