Sit the beer in a bowl full of hot tap water 5-10 minutes to warm.
In the bowl of a stand mixer fitted with the dough hook, add the beer and yeast. Proof 2 minutes (5 minutes if using active dry yeast).
Add the honey and olive oil. With the mixer running on "stir", add the flour and salt. Knead the dough 10 minutes.
Cover the bowl with a double layer damp paper towels and put in a warm place for the dough to rise until doubled, 1-½ to 2 hours.
Turn the dough out on a floured surface and divide into 2 portions. Knead each 10 times to get it good and elastic.
Put the pizza stone in the oven, and heat oven to 450°F. Heat another 15 minutes to ensure the pizza stone is fully heated. While the oven is heating, the dough will rise a bit more.
Using a rolling pin, roll out one piece of dough into a 12- to 14-inch round. Move dough to the pizza stone and add toppings.
Reduce oven temperature to 425°F and bake for 10-12 minutes until crust is cooked through. Yields dough for 2 pizzas.
See the body of the blog post for details and tips not in the recipe card.
Calories: 251kcal (13%)
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Keyword best pizza dough recipe, homemade pizza dough, sam adams beer
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