Feed Starter

1. Option 1: Feed sourdough starter with equal parts flour and water the evening BEFORE you want to make the pizza. Make dough with active starter in early AM.
2. Option 2: Feed sourdough starter with equal parts flour and water early morning the day you want pizza. Wait 4-6 hours for starter to be bubbly before making dough.

Make Dough

1. Combine active sourdough starter, flour, and salt in the bowl of your stand mixer.
2. Add beer and olive oil. At low to medium speed, knead the dough with the dough hook attachment for about 5-10 minutes. You want the dough to form a ball and be stretchy and not sticky. The dough should look tight and shiny.

Proof

1. Place dough in an oiled bowl and cover with plastic wrap. Leave bowl on a warm counter top for about 6-8 hours. Alternativley, let the dough proof in a proofer set to 80 degrees farheit for 5-6 hours.
2. I like to let this dough proof until it has a 75% increase in size rather than sticking strictly to a "6-8 hour" amount of time. I gauge this by letting my dough rise in a glass measuring bowl. This way I can see exactly how much the dough has increased in size.

Assemble

1. Preheat your oven to 475 degrees Fahrenheit. Grease two 13 1/2" stainless steel pizza pans with olive oil. You can also use a preheated pizza stone or a well-seasoned cast iron skillet.
2. This makes a fairly thin crust which I prefer. For a slightly thicker crust, use two 10" pizza pans.
3. When dough is done proofing, slip it into 2 sections.
4. Using your hands, gently stretch the dough into a circle, forming a ridge at the edge of the circle. Try to preserve as many of the air bubbles as possible to create an airy, bubbly crust.
5. Place the crusts on prepared pizza pans.
6. Before adding sauce or toppings, give the entire crust a good sprinkle of salt and pepper.
7. Place toppings of choice on your crust.

Bake

1. Bake the pizzas in an oven preheated to 475 degrees Fahrenheit for 15 minutes. The crust should look golden brown and all the toppings should be crispy and melted.
2. Turn the broiler on for about 3-5 minutes at the end of your bake to crisp to the crust even more.
3. Top with fresh parmesan and red pepper flakes if you wish. Enjoy!!

Turn the broiler on HI. Heat a well seasoned cast iron skillet over medium heat.

1. Carefully place the pizza crust into the skillet. Place toppings on the crust. Cook the crust on stove top for about 6 minutes.
2. The crust should get puffy and bubbly. Using a spatula, gently lift the crust to make sure the bottom is browned with a slight char.
3. Next, place the skillet under the broiler for 2-4 minutes to melt the toppings. Be sure to not leave it under too long or it may burn.