2 teaspoons kosher salt

3 cups all-purpose flour, plus more

as needed (see Note) 1 (12-ounce) beer

2 teaspoons instant yea st 1 tablespoon extra-virgin olive oil

In medium bowl, stir together the flour, yeast, and salt. Add the beer
O

and olive oil and mix with a wooden spoon until combined. Cover the
bowl with plastic wrap and let sit at room temperature until doubled in
size, 1to 2 hours.

-=-- TO BAKE AS BREAD ~

1. When ready to bake, place a 6-quart cast-iron Dutch oven or heavy

pot on a rack positioned in the center of the oven. Preheat the oven
to 450°F. Once it reaches temperature, let the Dutch oven warm for
30 minutes.
2. Turn the dough out onto a generously floured work surface. Using
your hands, form the dough into a ball and place it on a large piece
of parchment paper.

3. Carefully remove the Dutch oven from the oven and place the dough
with the parchment paper in the cente r of it. Transfer the pot back
to the oven, cover, and bake fo r 30 min utes. Carefully remove the lid
and continue baking until the brea d is a deep golden brown, about
15 minutes more.

It. Carefully lift the bread out of the pot a nd place it on a rack to cool
completely, abo ut 2 hours. (Don't sl ice into the bread right out of the
oven-you wa nt to let it continue to cook as it cools.)

-, TO USE AS PIZZA DOUGH ~

Turn the dough out onto a floured wo rk surface and divide it into
2 equal pieces. Use half of the dough as directed in any given pizza
recipe and save the remaining dough, wrapped in plastic wrap, for
another use.

To get the right consistency in your dough start w'i th

, your b a se amo unt
of
. flo ur, then add more as needed • 1 tablespoon at t'
O 1me , un t'I h d oug h
I t e
1s .smooth
. but not dry. It's better to have a doug h tha t 's on th e s 1·19 ht Iy
sticky side than a dough that's too dry Th e do ugh sh Id b
· ou e a b'1t 1oose · 1t•
should not feel dense or heavy . '