Last Christmas I received Jim Lahey's No-Knead Bread Book from my wonderful little sister and went a little crazy for a while testing out some recipes. My favorites were the classic basic bread, the pizza bianca, the stecca and stirato but the one I had the most use for was the basic pizza, as it was something that didn't require a lengthy rise. So when my sister introduced me to this article I was intrigued with possible other pizza dough options.
According to the article beer is supposed to make the dough a little more supple and I had a little leftover beer from the beer braised spiced pork. After looking at a few different recipes for pizza dough with beer, I decided to go with the one I knew best, and just see what happened. So I took Jim Lahey's pizza recipe and instead of the whole portion of water did half water and half beer.
2/3 c. room temp water (72 degrees)
3. Cook at 500 for approx 20-25 minutes depending on the number of toppings.