I looked through my thread and recalled all the beers that I have used over the years. I can not really say that I have a favorite. I think it really depends on the topping that your trying to pair it with or the beer that your in the mood for at the moment. However, each beer has it's own flavor that come through in the dough. Also, some beers require more in the recipe and some less due to their structure. So, whether it is a Double Bock / Doppelbock, Belgian, ESB, Hefeweizen, Tripel or Quadrupel Ale, Barley Wine Ale, Octoberfest beer, IPA, or Beer Aged in Wine or Bourbon Barrels, or any other style, each provides a unique flavor in the dough. I have had a lot of fun doing this and I will continue to experiment.