Matt's Pizza Dough

Combine flour, sugar, and salt in a large mixing bowl.

Pour beer into a saucepan and heat to ~100°F. Add the active dry yeast to the warm beer, mix, and let sit for a few minutes to wake up.

Combine the flours, sugar, and salt and mix together. Add the beer/yeast mixture and mix thoroughly until fully combined, and a shaggy dough forms.

Put onto a lightly floured work surface, and knead for ~2 minutes to remove any clumps.

Coat the inside of a large bowl with the olive oil, and add the dough and cover with plastic wrap. Let proof for a day, until it doubles in size.

Remove dough from bowl onto a lightly floured surface, and stretch and fold in on itself until it forms a ball. Divide into 4 equal portions.

Cover the individual dough rounds and refrigerate for 3-7 days to cold ferment. The longer it is in the fridge, the more the flavor will develop.

Make pizza!