Warm the beer to 120ºF-130ºF (warming the beer properly means your yeast will activate properly). Warm the bottle in a bowl of very warm (not boiling water) or by running it under hot water from the tap. A thermometer insures success – if you don’t have one handy, the beer should feel very warm (not too hot) to the touch.
In a 5 quart or larger bowl, combine flour, yeast, salt and oil.
Set dough aside to rise in a warm location, about 70ºF-80F is good. After dough has expanded/up to doubled in size (about 1-2 hours), gently remove from container and stretch to fit on a lightly greased 12” or 14” cookie sheet, pizza pan or pizza screen.
Top with your favorite toppings and bake in a 500ºF preheated oven until your crust and toppings are to your desired doneness (about 10 to 15 minutes).
Remove from the oven, allow a few minutes to cool. Then cut, serve and enjoy.
Notes: For a thicker crust, stretch to 12” and cook on cookie sheet, pizza pan or pizza screen. For a thinner crust, stretch to 14” and cook on cookie sheet, pizza pan or pizza screen.