Note: This recipe is doubled and will make 3 (three) large 13 inch by 18 inch pizzas or 4 medium sized pizzas. If using this recipe to make dough balls to surround a baked dip, cut the recipe in half

Ingredients

• ½ cup warm water (105 to 115 degrees Fahrenheit)

• 2 teaspoons sugar

• 4 ½ teaspoons active dry instant yeast

• 2 tablespoons olive oil

• 6 to 8 cups flour

• 1 teaspoons salt

• 2 ½ cups room-temperature light-colored beer

Steps

1. Combine the 4 ½ teaspoons of yeast, 2 teaspoons of sugar, and ½ cup of water to stand mixer bowl

   1. If using standard yeast, allow to sit and proof for 4 to 5 minutes

2. Measure the beer into a measuring cup, allowing the foam to settle to make sure you have the full amount

3. Add in 2 tablespoons of olive oil, 1 teaspoons of salt, and 2 cups of flour to the mixer and begin to mix using the dough hook attachment for the mixer

4. Then add in 2 more cups of flour and mix again

5. Gradually pour in the pre-measured 2 ½ cups of beer to the running mixer

6. Continue adding in 2 more cups of flour, a half cup at a time, mixing well after each addition

   1. You may not need to use all 8 cups of flour

7. When the dough starts to come together and pull away from the sides of the bowl, allow the mixer to knead for 5 minutes

8. Thoroughly grease a large bowl with some cooking spray

9. Transfer the dough to the greased bowl

10. Cover the bowl with plastic wrap or a damp towel

11. Allow to rise for 1 hour in a warm place until doubled in size

12. Punch the dough down and break into smaller pieces (3 pieces for larger pizzas and 4 pieces for medium sized pizzas)

13. Dough can be rolled out and made into pizza or dough balls immediately or you can make ahead and keep in the fridge. Just be sure to take the dough out to room temperature before using

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