Beer-Infused Pizza Dough

Preheat the oven to 475°F (475°F) and place a pizza stone or inverted baking sheet inside to heat.

In a large mixing bowl, combine the lager, bread flour, salt, and instant yeast. Stir until the mixture forms a shaggy dough.

Cover the bowl with a clean kitchen towel and let the dough rest for 5 minutes to hydrate the flour.

Add the olive oil to the rested dough and knead on a lightly floured surface for about 8–10 minutes, until the dough becomes smooth and elastic.

Shape the dough into a ball, place it back in the bowl, cover, and let it rise at room temperature for 30–45 minutes, or until it has roughly doubled in size.

If you have time, gently deflate the dough, divide it into two equal portions, and shape each portion into a tight round ball. Cover and refrigerate overnight, or keep covered at room temperature for an additional 2–3 hours until relaxed.

When ready to bake, transfer one dough ball onto a well‑floured pizza peel, stretch or roll it out to a 12‑inch circle, and add your desired toppings.

Slide the topped pizza onto the preheated stone or baking sheet and bake for 12–15 minutes, until the crust is golden and the cheese (if used) is bubbling.

Remove the pizza from the oven, let it rest for 2 minutes, then slice and serve.

Repeat the baking process with the second dough ball if desired, or store the remaining dough tightly wrapped in the refrigerator for up to 3 days.