Beer Pizza Dough (The Quick and Dirty Way)

Mix all ingredients together - this is 65% hydration if you're counting, which honestly feels low for pizza but the beer does add some liquid complexity. Knead by hand for 8-10 minutes or machine for 5 until you get a smooth, elastic dough.

Cover and let rise for 30 minutes minimum. Unlike my usual overnight fermentation obsession, this actually works fast - the combo of yeast and baking powder gives it a decent lift even with minimal time.

Preheat your oven to 260°C with a pizza stone on the bottom rack. If you don't have a stone, just use the hottest surface you've got.

Divide dough in half and shape each piece into a 25-30cm round. Don't overthink the shaping - this isn't sourdough, it doesn't need to be perfect.

Place on parchment if using a stone, or directly on a greased baking sheet. The parchment makes transfer much easier - trust me on this.

Transfer to the stone (parchment and all) or place the pans in the oven. Bake for 3-4 minutes just to set the base.

Remove, add your toppings, then bake another 15-20 minutes until the crust is crisp and cheese is properly browned. The bottom should sound hollow when tapped. (Less is more with toppings - overloading will make the center soggy)