Beer Dough Pizza

2 cups flour, plus extra for rolling
¼ cup olive oil
1 tablespoon sugar
2 teaspoons salt
1 cup light beer

1 small can tomato sauce
1 tablespoon olive oil
1 teaspoon fresh basil
1 clove garlic, minced
Pinch of salt

Any favorite toppings which may include mozzarella cheese, onions, pepperoni, black olives, and roasted red peppers




Combine flour, salt, sugar, oil, and beer. Mix together and form a ball. Do not overwork the dough. When ingredients are fully incorporated, wrap in plastic and place in the refrigerator for 1-2 hours, or overnight. When ready to assemble the pizzas, place all of the toppings (as suggested in the ingredient section above or as you prefer) in separate containers. Preheat oven to 500oF. Place empty baking sheet in the oven. To assemble the pizza, cut the dough into 6-8 separated pieces. Dust flour on a large wooden chopping board or a large flat smooth surface. Dust the rolling pin with flour. Gently roll out the dough to desired shape and thickness. Assemble the pizza, making sure not to add too many toppings, making it difficult to transfer to the pizza pan. When pizza is made, use hot pads to remove the heated sheet pan from the oven. Drizzle olive oil to the pan. Carefully transfer the pizza from the counter to the pan. Use hot pads to return the sheet pan with the pizza to the oven. Cook for 10-15 minutes or until the edges are golden brown and the ingredients are fully cooked. Carefully remove the pizza, cut and serve.