2 packages active dry yeast (.5 ounce total)
2.25 teaspoons light brown sugar
1 cup of your favorite beer warmed to 110 degrees
1 cup of warm water (110 degrees)
5 cups high gluten or bread flour (all purpose works in a pinch)
¼ cup olive oil
2 teaspoons kosher salt
2 tablespoons olive oil (to coat dough and optional)
In your mixer bowl mix together the warm beer and water as well as the yeast and sugar. Stir until dissolved. Allow to sit for up to 10 minutes, or until the mixture is foamy on top (that’s the yeast waking up!).
Add the flour, salt, and .25 cup olive oil to the mixing bowl. Attach the dough hook. Beat until the dough starts to climb up the hook attachment and it comes away from the bowl freely.
Turn the dough out onto floured work surface. Form into an evenly thick log. Cut down the middle to form 2 equal sized pieces. Roll each piece into a ball with your hands.
You can either let the dough rest, covered on the counter for 6 or 7 minutes, then roll out to use for a thick crust pizza, or you can allow the dough to rise and follow the rest of the recipe for a fluffier textured dough that will roll out easier…
Pour 1 tablespoon each into 2 bowls about twice the size of the rolled out dough balls. Put the dough balls in the bowls and roll around until coated. Cover each bowl with plastic wrap and place in a warm (NOT HOT) place to allow dough to rise. After about 20 minutes the dough should be about double the size of the original dough ball. Turn out onto floured work surface and roll with floured rolling pin.