Several years ago I started acting on a longtime desire to make a great thin crust pizza at home that had the airy bubbles and that wonderful "beer" tasting dough. I started scouring the Internet for clues and was led to this forum. I spent days poring over the posts from pizza aficionados professional and otherwise obsessed with the art. After reading many posts from obvious experts on this topic I realized the "beer" taste was the alcohol from the yeast's long fermentation. I'm back again to learn more. Thank you all so much! There is so much knowledge here!
Letmework from the beautiful Pacific Northwest