Hello Chicago Bob,
As for the beer ratio, I use my dough recipe as I always use.
(Mix in a bowl)
4 cups Pendleton Power Flour
1 teaspoon salt
1 Tablespoon of Extra Virgin Olive oil (or a quick pour)
(Mix in a glass)
1 & 1/2 teaspoon Quick Rise Yeast
1/2 teaspoon of sugar
5 ounces warm water
(in a separate glass)
9 ounces of beer (beer of your choice, but do not use Stout Beers)
Mix all ingredients and knead for 10 mins. (add more beer if your dough is too dry during the kneading process)
Coat the finished dough ball with Extra virgin olive oil and place in zip lock bag. (One Gallon Size bag)
Place the bag in the Fridge for 24 hours.
Recipe makes enough for three 14" pizzas (Obviously, divide the large dough ball into three smaller dough balls after it rises for 24 hours )
Let the cold dough warm up a little bit to room temperature (or close to it). Then, I press the dough out by hand and cook them on a 14" pizza screen at 425 degrees for 15 minutes
(oven is a standard home oven with a heating element and be sure to preheat your oven)
On my white Pizza, I use the above dough recipe and then after I press out the dough and place it on a Pizza Screen, I just brush on an even amount of Extra Virgin Olive Oil that covers the entire pizza. If you do this and think that you have too much Olive Oil, just blot it a few times with a paper towel.
I sprinkle two cloves of freshly peeled Garlic which have been diced into small pieces. (As you make your white pizza, you will get a feel for how much garlic you like. Some people like more, others like less, thus I use two cloves.) Then, I cover the pizza with all the blends of Cheese, about equal amounts but using a higher percentage of the whole milk Mozzarella. Finally, sprinkle dry Basil over the Cheese and cover with thinly sliced Roma Tomatoes (or your favorite Tomatoes). Baked at 425 degrees for 15 mins.