Pale Lager Pizza Crust

• 12 cup warm water, 110 f
• 2 12 teaspoons active dry yeast
• 14 cup pale lager beer, not cold but not flat
• 1 teaspoon sugar
• 3 cups flour
• 2 teaspoons salt

1. In a large bowl combine water, yeast, beer and sugar.
2. stir to combine.
3. let stand for about 10 minutes.
4. 2 3/4 cups flour and salt to the yeast mixture and blend.
5. add as much of the remaining 1/4 cup of flour as neccessary to prevent dough from being too sticky.
6. knead the dough for 8-10 minutes.
7. divede dough evenly and form into two balls.
8. dust lightly with flour and proof in the fridge overnight.
9. allow 2 hours for proofing out of the fridge before making your pizzas.
10. Bake at 450 F for 25-30 minutes or until desired browning.

warm water, active dry yeast, lager, sugar, flour, salt

Taken from www.food.com/recipe/pale-lager-pizza-crust-110591 (may not work)