Beer Pizza Dough

[sb 44 champs]

Made this dough today. Here's the recipe. Not sure if it will work but will give it a try.
Going to use it tomorrow so i placed the dough ball in a zip lock bag and into the fridge.
Don't have a stand mixer yet so I had to knead by hand. used Landshark Lager in place of the water
Flour (100%):    206.63 g  |  7.29 oz | 0.46 lbs
Beer(60%):    123.98 g  |  4.37 oz | 0.27 lbs
IDY (.3%):    0.62 g | 0.02 oz | 0 lbs | 0.21 tsp | 0.07 tbsp
Salt (1.75%):    3.62 g | 0.13 oz | 0.01 lbs | 0.65 tsp | 0.22 tbsp
Oil (.5%):    1.03 g | 0.04 oz | 0 lbs | 0.23 tsp | 0.08 tbsp
Sugar (.5%):    1.03 g | 0.04 oz | 0 lbs | 0.26 tsp | 0.09 tbsp
Total (163.05%):   336.91 g | 11.88 oz | 0.74 lbs | TF = 0.0772

[holdem]

Did it work?

[sb 44 champs]

Yes. the dough ball texture could have been a bit smoother but since I'm still a newbie, i settled for the rough texture.
It stayed in the fridge for approx 24 hrs and let it rise at room temp for about 2 hrs.
One of the first dough's I've made that I did not have trouble stretching and forming into a circle.
When I first began stretching, it had a bit of recoil so I let it sit on the counter for 15 minutes and it was good.
Flavor wise, better than using water. I may opt for a darker beer next time in an attempt to get a more malty flavor.

[pizzaneer]

Sounds interesting.  Try a hi-hopped / malted beer next time for more flavor, a dark ale (not stout) for more color.  Ron (Meatballs) has done extensive work with various types of beer in the dough.

Looking forward to your pics