I have been using and will still be using my vacation time from work, during the month of August. So, I have not been on the forum that much this month. In regards to beer in the dough, this is not something that I invented, but learned from many Pizzerias in my area that use beer in their dough. I know of many pizzerias that use beer in their dough making, for the flavor and texture that it adds to the dough. Three pizzerias that come to mind use different beers. One uses ESB by Red Hook, a second pizzeria uses a different beer each month, but likes Blue moon the best. A third uses Bud light to cut the beer costs, but swears by the flavor and texture concept. i like to trade out beers for the fun of it and to experiment. I have also found good results by pairing the beer with the toppings on my pizza. Also, i have stood in the pizzerias and watched customers drink the same beer that the dough of the pizza was made with, as they eat their pizza. (So cool.) Finally, if you did a side by side comparison, a pizza made without beer and a pizza made with beer, you would notice the difference and choose the dough made with beer. At least that has been my experience. i am sure there are those that disagree and are entitled to their opinions and palate taste. Hope that helps.
I have another week of vacation coming up from my marketing job.