Pan Pizza Crust

• 180g or 8oz beer, warmed to 90-95°F/32-35°C
• 10g or 3⅓ tsp instant yeast 
• 5g or 1¼ tsp granulated sugar
• 15g or 1¼ Tbsp olive oil 
• 9g or 1½ tsp salt
• 280g or 2¼ cups bread flour

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Combine beer, yeast, sugar, oil, and salt in large bowl, and mix thoroughly. Stir in flour, then knead until combined. Cover and let rise 15 minutes.

Pull and fold dough over about 4–5 times, then form a ball, cover, and let rise another 15 minutes. 

Spray cast iron pan with olive oil, then degas and spread dough into circle. Preheat oven to 550° and let dough rest for 10 minutes.

Spread dough again to full size, and build pizza (sauce, cheese, toppings). Let sit for 15 minutes.  Bake for 16–18 minutes (atop a pizza steel if available), rotating after 8 minutes.

Remove from oven, cut, and serve.