Here's Beer Pizza Dough!

Place your bottle of beer in a jug of hot tap water for a few minutes; you want to get the beer to a warm temperature to activate the yeast, about 110 degrees F.

Pour the warm beer into the bowl of a stand mixer, and sprinkle with the yeast. Let stand a few minutes for the yeast to soften.

Pour the olive oil into the yeast mixture, then add the flour, salt and pepper. Mix using the dough hook attachment on the lowest speed until the ingredients have combined and there are no dry spots of flour left. Increase speed to medium, and mix until the dough is springy and elastic, about 7 to 10 minutes. If you do not have a kitchen mixer you can do everything in a food processor or in a bowl by hand, the traditional way.

Once done, turn the dough out onto a floured work surface, and form into a ball. Place into an oiled bowl, and turn over to oil both sides of the dough. Cover with a clean cloth, and let rise in a warm place until doubled in bulk, about 1 hour.

Once the dough has doubled in size, punch it down, and turn it out onto your floured work surface. Divide into 3 or 4 pieces and roll out into balls. Set aside to rest for 10 minutes.

Preheat oven to it's maximum temperature, at least 500 degrees F. Keep it on the Bake setting, do not turn it to Broil.

Roll each dough ball into a pizza base and place onto lightly oiled pizza pans. Add what ever toppings you like. Just remember-no more than 3 or 4 maximum!

Bake in the blisteringly hot oven until crisp and golden. It should take around 10 to 12 minutes. Drizzle with olive oil, season with salt and pepper and serve immediately.