The night before, combine 1 cup of bread flour, ¼ cup water and a tiny pinch of yeast in a small bowl. Mix until well combined; cover bowl tightly with plastic wrap.

The next afternoon (~3 hours before you want to eat), combine remaining 3½ cups of bread flour with the salt, yeast, beer and water in a mixer with the dough hook attached. Mix on low-medium speed for approximately 3-4 minutes. As ingredients begin to come together, add the dough mixture from the previous night.

On medium speed, add olive oil and continue mixing dough for another 3-4 minutes. (Note: If dough does not seem to incorporate olive oil, you can add 1-2 tablespoons additional flour directly to the mixing bowl.)

Cover bowl tightly with plastic wrap and let rest in warm (85°F) place for 75-90 minutes.

Sprinkle countertop with flour and transfer dough onto counter. Fold dough several times and then return it to the bowl. Cover and let rest in warm place for another 75-90 minutes.

Preheat oven to 460°F. (If you have a pizza stone, place it in the oven before preheating.)

Remove dough and lightly fold on countertop again. Let dough rest (lightly covered) for about 10-15 minutes.

Shape dough into a circle approximately 12-13” in diameter. Top with favorite ingredients. (We also mix some herbs with olive oil and then brush this on the crust before baking.)

Transfer pizza directly onto pizza stone and bake for 12-14 minutes. (Note: The hotter the pizza stone, the better the pizza crust will taste. I place my stone directly on the lowest rack of my oven while it is preheating.)