I want to be clear that i did not get this idea on my own. A friend that has several Pizzerias and who has been in the business for 20 years gave me the specs for the amounts of beer and water. He was very clear to use 60 percent Beer and 40 percent water. it was recommended to use 12 oz of liquid for 4 cups of high gulten flour. This means breaking it down to 4.8 oz of warm water and 7.2 oz of beer. I also add 1 tablespoon of Olive Oil to the water mix.
While the recipe is on the thread, here is a quick recap. The 4.8 or 5 oz of water, is WARM water, and I mix 1 1/2 teaspoons of quick rising yeast. I also add 1 Tablespoon of sugar, then set it aside for 3 mins to do it's thing.
The Beer is poured into the measuring cup and I let it get a head of foam. This lets the beer release some of it's carbonation. I then spoon OFF the foam from the measuring cup and do not use the foam. Just straight beer that measure at 7.2 oz or just a little over. This is a measurement with the foam removed. When I did not remove the foam, my pizza dough really bubbled up in the oven.
Just as i am about to add the warm water with yeast/sugar, I add 1 tablespoon of Olive Oil and mix it up. I pour this into the flour as I mix it with my hand. (I have previously added 1 teaspoon of salt to the High gulten flour)
Then, I slowly pour in the beer and continue to mix it in the flour. I mix then kneed the dough for 5 to 10 mins till it becomes very Soft/ stretchy like texture. Coat the dough ball with a very very light amount of olive oil and them place into a 1 gallon Glad freezer bag. It is placed in my refrigerator for a min of 24 hours so it can COLD RISE. Later I divide the risen dough flat ball into three sections and make three smaller dough balls which will be used as needed.
ABOUT THE BEER: There is a flavor difference in the beer choice in my opinion. I ultimately Love the results and flavor when using Samuel Adams Double Bock Beer, but a lower cost beer that works well is the RED HOOK ESB. (Depends how much you can spend at the moment) While both these beers have amber / Darker yellow color, they are not what i consider DARK beers or stout. My advice is to avoid the really DARK beers, even a dark amber beer.
Finally, as you make the dough, if it seems to be too dry as your doing the mixing, just add a little bit more water. So far, it has turned out well for me. The more dough you make the easier it seems to get. Hope this helps.