Prep: 30 mins
| Extra time: 2 hours 10 mins, rising
Pour the warm water into a small bowl, and stir in the sugar until dissolved. Sprinkle the yeast over top, and let stand undisturbed for 5 to 10 minutes to soften. If the yeast doesn't turn into a soft foam floating on top of the water, you have bad yeast there, dude. Time to run to the store...
Whisk the flour, salt and Parmesan cheese together in a mixing bowl; set aside.
Once your yeast has softened and become foamy, stir it together with the beer and oil in a mixing bowl, or the bowl of a stand mixer. (If your yeast didn't foam up, stop right here! I'm telling you, dude, don't even bother wasting your time with bad yeast!) Anyway, once you've stirred the yeast, beer, and oil together, stir in the flour mixture a little at a time until a sticky dough forms.
If you're doing this by hand, put the dough onto a floured counter, and knead until nice and elastic, about 10 minutes. If you're doing this in a stand mixer, turn it on a bit faster than the lowest speed, and stand there for 10 minutes (ever wonder why it's called a 'stand' mixer?).
Once the dough has been kneaded, oil a mixing bowl and roll the dough into a nice, smooth ball. Press into the mixing bowl, then turn over, so the top side has been oiled. Cover with a towel or plastic wrap to keep the dough from drying out, and set in a warm place to rise until doubled in bulk, about an hour.
Make a fist with your strongest hand, and punch down the dough until it's back to its original size. Really, show the dough who's boss. Form into a ball, cover, and let it raise again. This beating followed by another rest makes the dough much more flavorful--no pain, no gain.
Once the dough has doubled in bulk a second time, hit it again! Give it a shorter rest this time, about 10 minutes, then cut it into the sizes you need for your pizza. Roll it out and bake according to your recipe!