This is adapted from a recipe in Saveur Magazine, Nov 08. This is best made the day before and proofed in the refrigerator. It will also work to make at 3:00 for later that night!
1 package active dry yeast (2-1/4 tsp bulk)
1 tsp honey
1/4 c warm water
Mix these 3 ingredients together and let sit until foamy.
3 c bread flour
3/4 c warm beer (I prefer a dark beer for added flavor)
1 tbsp olive oil
1 tsp kosher salt
Place flour in the bowl of a heavy stand mixer. Create a well in the flour and add beer, yeast mixture, olive oil and salt. Start mixer on low to blend, then knead for 10 to 12 minutes on a low setting with the dough hook. Allow to rise for 1-1/2 to 2 hours or refrigerate in a large zipper bag (divide into 2 pieces and put each in a bag - it will continue to rise in the refrigerator). Allow at least 1 hour to come to room temperature and have a final warm rise.
This will make 2 large pizzas or 4 smaller pizzas. When making pizzas, this dough should be rolled out very thin and baked on a pizza stone. Alternatively, I prebake the crust by itself on a Caphalon pizza pan for about 8 minutes, then remove from the pan to my peel. I add toppings and then slide onto the oven rack directly (or grill) to finish baking and crisp up the crust.
