Once again, i can be all over the place. I started the thread.
Also, I put together my best recipe earlier in the thread and now i am up to the experimentation stages. I am just sharing the different results for fun.
If someone learning to make pizza dough with beer, asked me point blank, what beers to use, my choices would be Samuel Adams Double Bock (if price is not an issue) or Red Hook ESB (if you want the best beer for a lower price) I would also tell them use 60 percent beer and 40 percent water. (with a some Olive oil, yeast, sugar, salt, High Gluten Flour, put together properly, see the recipe) Also, I list the ounce amounts in the recipe.
I must also point out that the Duvel beer made a great dough too.
Final thoughts: While the SA double bock adds some sweetness to the dough, I do not think beer changes the TASTE as must as it affects the TEXTURE of the dough. Of course, a really dark beer will change the dough color. AVOID using stouts.
OK everyone happy now??? Be nice or i will run down to my local beer store, buy out all their Trappistes Rochefort 10 and pour it on my lawn to water it and to kill the slugs.