Thank you for all the great experiments TomN.

I became obsessed by this thread and had to read all of it this morning.

I have tried many of these beers-but never in pizza dough, and I can appreciate your use of "quality" ingredients for the fun and enjoyment of the process. Very cool.

Having some ready starter to experiment with, and a few

bud lights

there in the fridge, I decided to try a preferment beer dough.

Here's what I plugged into the preferment pizza dough calculator:

Calculated by dough weight

210 grams per ball

4 dough balls

Overall hydration 66%

Salt Kosher Morton's 2%

Yeast NONE

Preferment expressed as % of total dough weight

preferment amount 40%

preferment's percentage of water 50%

Oil 5%

Sugar 3%

Bowl residue compensation 1%

Total Formula:

Flour (100%):482.05 g | 17 oz | 1.06 lbs

Water (66%):318.15 g | 11.22 oz | 0.7 lbs

Salt (2%):9.64 g | 0.34 oz | 0.02 lbs | 2.01 tsp | 0.67 tbsp

Oil (5%):24.1 g | 0.85 oz | 0.05 lbs | 5.36 tsp | 1.79 tbsp

Sugar (3%):14.46 g | 0.51 oz | 0.03 lbs | 3.63 tsp | 1.21 tbsp

Total (176%):848.4 g | 29.93 oz | 1.87 lbs | TF = N/A

Single Ball: 212.1 g | 7.48 oz | 0.47 lbs (4 balls)

Preferment:

Flour: 127.26 g | 4.49 oz | 0.28 lbs

Water:127.26 g | 4.49 oz | 0.28 lbs

Total:254.52 g | 8.98 oz | 0.56 lbs

Final Dough (note that I used straight beer since my preferment contained about 125 grams of water):

Flour (Peter Pan Bread Flour):354.79 g | 12.51 oz | 0.78 lbs

Beer (Bud Light straight from the can):190.89 g | 6.73 oz | 0.42 lbs

Salt (Morton's Kosher) :9.64 g | 0.34 oz | 0.02 lbs | 2.01 tsp | 0.67 tbsp

Preferment (50/50 water to flour ratio):254.52 g | 8.98 oz | 0.56 lbs

Oil (EVOO):24.1 g | 0.85 oz | 0.05 lbs | 5.36 tsp | 1.79 tbsp

Sugar (basic table sugar):14.46 g | 0.51 oz | 0.03 lbs | 3.63 tsp | 1.21 tbsp

Total:848.4 g | 29.93 oz | 1.87 lbs | TF = N/A

I had the starter at room temp and the beer was almost room temp. I did not de-gas the beer, just poured it directly from the can. Since I wanted 4 balls @ 210 grams each (for my small 12" stone) I opted to mix by hand and incorporated 3 series of stretch and folds (the first after 15 minutes, 2nd 30 minutes later, and 3rd 30 minutes after that. The dough is rather sticky. but I'm used to high hydration dough, and it is acting really nice at this point. I then split, weighed and balled the dough immediately after the 3rd S&F and placed the balls in fridge for at least a day of cold ferment.

I intend at least 2 of these to be baked at 425 for 15 minutes tomorrow evening. And I'll bake the other 2 on Sunday. I'll let y'all know how it turns out.