Pizza Dough
12 cups lukewarm water (about 110°F, from the tap), plus extra as needed ½ tsp active dry yeast ¼ cup dark beer 3 tbsp olive oil 3¾ cups 00 flour 3¾ cups all-purpose flour, plus extra as needed 1½ tbsp salt
First mix: In a stand mixer fitted with the dough hook attachment, combine the water, yeast, beer, oil and 00 flour and mix for 5 minutes on low speed or until well incorporated. If you don’t have a stand mixer with a dough hook, you can mix the ingredients in a large bowl by hand: use one hand to mix the dough until it forms a ball and all the dough has pulled away from the sides of the bowl. Transfer to a clean, dry work surface (marble or granite is fabulous) and knead, using the heels of your palm, for about 5 minutes, then stretch and flip. Repeat, until the dough can’t be stretched any more. Cover and let rest for 10 minutes. (Never let your dough get a crust from the air.)
Second mix: Return the dough to the stand mixer or bowl and add the allpurpose flour and salt. Mix for 5 minutes on medium speed. If mixing by hand, it will take about 7 minutes. The dough should form a cohesive ball and pull away cleanly from the sides of the bowl. If it is too wet and sticking to the bowl, add more flour, 1 tsp at a time. If it is too dry and not all the flour is incorporated, add more lukewarm water, 1 tsp at a time, until you have a smooth, shiny dough.
Cover the bowl with plastic wrap or a plate and let rest for 20 minutes. Divide the dough into four pieces. One at a time, cup each piece of dough in your hand and roll it around in a circle on a clean, dry work surface until you’ve formed a smooth, round ball. Place the dough balls in a large container, spaced about 4 inches apart, to allow them room to expand. Seal the container tightly with its lid or plastic wrap and let the dough rest at room temperature for 1 hour. Then place in the fridge for at least 24 hours, and up to 72 hours. One hour before shaping and assembling the pizzas, remove the dough from the fridge and let it come to room temperature. Makes enough dough for four 10-inch pizzas.