Beer Batter Pizza Dough

Pizza and beer, what a combination. Now you can have your beer in your pizza dough. This recipe makes enough dough for 2 large or 4 medium pizzas.

2 C. warm water
2 tbsp. honey
2 tbsp. active dry yeast
7-8 C. all purpose flour
2 tsp. salt
4 tbsp. olive oil
1 12oz. can of beer.

Mix the yeast with the water and honey in a small mixing bowl. Mix 4 cups of the flour with the salt in a large bowl. Once the yeast becomes foamy, pour it into the bowl with the flour mixture. Stir to combine and then add the remaining flour, 1/2 C. at a time stirring until the dough isn't sticky. Once you've reached 7 cups of flour, turn the dough out of the bowl onto the tabletop and knead for a few minutes until smooth and elastic, sprinkling with flour as needed, to keep it from sticking. You may not need the full 8 cups of flour. Once the dough is soft, smooth and elastic, place in a deep, greased bowl and let rise 45-60 minutes, or until double in size. Once risen, you're ready to make pizzas. Divide the dough into 2 or 4 bowls. Freeze what you're not going to use right away.