2 Tablespoons Sugar
2 Teaspoons Kosher salt
2 Tablespoons Olive Oil
1 ¼ Cup Beer
2 ½ cups flour + ¼ + ¼
1 package Yeast
cornmeal to dust peel
Pour the sugar, salt, olive oil, beer, 2 1/2 cups of flour, and yeast, into a standing mixer's work bowl. Using the mix attachment, start the mixer on low and mix until the dough just comes together. Add flour to dough if too soupy - 1/4 cup at a time until the dough forms a ball and pulls away from the mixing bowl. Typically a total of 3 cups of flour is used. Attach the dough hook to the mixer and knead for 15 minutes on medium speed. Stretch a thin piece of the dough and hold it up to the light. Look to see if it forms a thin, transparent membrane. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.
Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the a surface until it tightens. Place the ball into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover bowl with a tea towel and let rest for 30 minutes.
Pull out the large ball and cut 4 equal dough balls using a knife or a dough scraper. Roll the pizza dough into itself and form a smooth ball. Place each one seam side down onto a flat cookie sheet, cover with plastic wrap and refrigerate overnight. Remove the cookie sheet from the refrigerator and allow it to reach room temperature so that you can form pizza crusts. Using your hands, form a lip around the edges of the pizza. On a flat surface, push the dough flat and away from center, rotating after each stretch. Toss the dough in the air if you dare. Put cornmeal on the peel and place the dough on the peel. Shush the peel a little to be sure that it will slide before you add ingredients. Any moisture on a metal peel will make the crust stick.
Dress the pizza crust to your liking while it is on the peel, slide into your oven and bake immediately.
For this recipe we recommend a pizza stone. Any version will work. The Big Green Egg® stone is particularly heavy and aligns well with the plate setter below. The pizza needs a heat-soaked surface that will cook the bottom of the crust evenly. Make sure that a heavier stone has had time to reach the desired temperature. By placing the plate setter with legs down, placing the grill on it and then setting the pizza stone on top you accomplish a couple things. This makes space for a big 50o - 700F fire, the metal grill breaks the conduction between the pizza stone and the plate setter, and the pizza stone will be at felt rim height- making it easier to access.
We use a Pizza Porta so that we don’t lose heat each time we check a pizza. This Pizza recipe cooks for approximately 5 minutes at 500-550F. Cooking time will vary at a different temperature (+/-) or if you have a different quantity of ingredients. Check the pizza often.