• In a large bowl, whisk together the beer, sourdough starter, and olive oil (if using). Add the bread flour and salt, then mix until a sticky dough forms with no dry flour remaining. Cover and let rest for 20 minutes.
  12 ounce bottle (355 grams) beer, 1 cup (200 grams) active sourdough starter, 1 tablespoon (15 grams) olive oil, 4 ½ cups (540 grams) bread flour, 4 ¼ teaspoons (12 grams) Diamond Crystal Kosher Salt
• Lightly wet your hands. Stretch one side of the dough up and fold it over itself. Rotate the bowl 90° and repeat until all sides have been folded in. Gather the dough into a loose ball and place seam-side down. Cover and rest for 15 minutes. Repeat this stretch-and-fold process 3 more times (4 total rounds), resting 15 minutes between each set.
• Turn the dough out onto a lightly floured surface and divide it into two equal pieces. Working with one piece at a time, gently stretch it into a rectangle. Fold it like a letter by bringing one short end toward the center, then folding the other over top. Repeat with the remaining sides, then flip seam-side down and shape into a tight ball by gently pulling it toward you against the counter to build surface tension. Repeat with the second piece.
• At this point, you can let the dough rest at room temperature for about 1 hour and use it the same day, or cover and refrigerate it for up to 72 hours for a longer, slower ferment that develops deeper flavor and a better texture.
• When ready to use, bring the dough to room temperature if chilled. Stretch it into your pizza base, then top and bake using your preferred method.

Cooking Methods

• Pizza stone: Preheat oven to 500–550°F with stone inside. Bake pizza for 8–10 minutes, or until crust is golden and cheese is bubbly.
• Baking sheet: Bake at 475–500°F for 12–15 minutes, or until crust is browned and toppings are cooked through.
• Pizza oven (Ooni-style): Cook at 700–900°F for 60–90 seconds, rotating as needed for even cooking.