Easy Beer Crust Pizza (no hand kneading or rolling out)

Dough that has risen for 8 hours in glass bowl

Dough on Parchment Paper as toppings are added

For one 12 to 14 inch pizza:

2 cups Bob's Red Mill or King Arthur unbleached all-purpose flour
1 teaspoon salt
3/4 teaspoon active dry yeast
6 oz. pilsner or lager beer
several tablespoons water
2 tablespoons olive oil
large glass bowl
sturdy spoon for stirring and kneading dough
plastic wrap
parchment paper
pizza stone
large spatula
large cutting board
pizza peel is also helpful

pizza sauce and toppings of your choice

Stir together flour, salt, and yeast in large glass bowl.  Add beer and stir to blend this very dry mixture.  Add water a tablespoon or so at a time and incorporating into the dough to form a slightly sticky but firm dough.  (note: your dough will be much moister after the rising process so be careful not to add too much water).  Work the dough with the spoon for several minutes so you stretch the flour gluten.  Then use the spoon to create a ball of the dough.  Top dough with 1 1/2 tablespoons olive oil and use your hands to roll the dough around in the bowl and coat outside of dough with the olive oil. (your bowl will have a little dough sticking to the bottom and sides).  Place a  short sheet of plastic wrap on top of the dough to prevent the dough from drying out during the rising process.  Next, cover the bowl itself with another sheet of plastic wrap and then cover bowl with a towel so dough is in the dark.  Allow dough to rise and rest undisturbed for at least 8 hours.

When you are ready to make the pizza, prepare a large sheet of parchment paper by drawing a 12 to 14 inch circle on it with a pencil then flip the paper over . . . .you will be able to still see the circle to help guide you into making a round pizza but the pencil mark won't be on what you eat.  Put the parchment paper on the pizza peel if you are using a pizza peel (if you don't have a peel then put the parchment paper on the large cutting board).  Preheat your pizza stone on lowest oven rack (the closer to the bottom of the oven, the more your crust will crisp).

When the oven reaches 500 degrees, you are ready to work with your crust.  Uncover the bowl and pour the other 1/2 tablespoon of olive oil around the edge of your dough where you can gently dip your fingers in the oil as you gently gather the dough and move it to the center of your parchment paper circle.  The dough will be very bubbly, sticky, and mushy . . . that is a good sign.  Using your finger tips gently press the dough in all directions to get it to fill in the circle . . . it is OK to dip your fingers in olive oil again if you need to do that . . . .it is also OK for your dough to look rustic . . . you do want the dough to be an even thickness where you will put the sauce and toppings, but I like to build up the outside crust edge so the pizza appears kind of thick on the outside.

Next, add your sauce and toppings.  Then carefully transfer the pizza on the parchment paper to your stone in the oven.....this is very easy to do with a peel, but it can also be done by pulling and guiding the paper off of a cutting board . . .make sure to center the pizza on the stone.

Finished Pizza

Your pizza will be done in 14 to 16 minutes.  Use a large spatula to help you get the pizza off the parchment paper or you can simply pick up the parchment paper and put it on your cutting board and then slide the pizza off the parchment paper.  Slice and enjoy.
  This recipe was adapted from Rick Bayless who lives in
Chicago . . . over time I have changed his recipe.
http://www.rickbayless.com/recipe/salsa-verde-pizza-with-goat-cheese-and-bacon/