It's been a while since I've been on; a while longer since I've contributed anything. My latest attempt:
100% AP Flour (supermarket brand)
16% beer (I used a Scottish Ale brewed by a local brewery: Two Kilts Brewing Co)
For this attempt I aimed for a 500g dough (345g flour, 82g water, 56g beer, 7g salt, 10g yeast), although I "accidentally" gave the dough an extra splash of beer, which probably added another 20-30g of beer.
I mixed everything in a food processor (got the cornmeal like consistency, then pressed it all together by hand). Fermented overnight at room temperature. Rolled it out by hand, folded it over (3-way letter fold one way, then in half the other way) and rolled it out again. I cut the round using a 14-inch cutter pan as a die. I refrigerated the crust while letting the oven heat and preparing the toppings - probably about a half hour.
Baked on a screen at the bottom of the oven, right over the element, at 400F for about 12 minutes. The bottom was a little undercooked, but there were a few spots where I'd rolled it a little "too thin" where it browned up nice and crispy like what I'm looking for. Most of it didn't laminate as well as I'd like.
So, next time I think I'll make a little more dough, 600-750g so that I don't have to roll it out as aggressively before cutting the round. With luck, this should take care of the lack of lamination. The other thing will be to bake on a preheated stone. The toppings were cooked properly, so increasing the bake time will probably overcook them. I need to get some extra heat to the bottom, which the stone should accomplish.
The wife said that this one is my best attempt to date, and we'd eaten the whole thing before we thought of taking any pictures (we'll try to restrain ourselves better next time round). On the right track!