In a bowl of a kitchen aid (or large bowl) add all dry ingredients and whisk together. Then add the beer and mix to combine.
Knead dough until smooth and elastic and no longer sticks to your hands/side of the bowl.
If freezing, divide into two balls (3 for thinner crust) and transfer portioned ball(s) into an oiled container. Allow the dough to be used today to rest for 2 hours in an oiled bowl covered in plastic wrap.
Preheat oven to 500 F with a baking stone. Leave in a minimum of 30 minutes BEFORE starting to shape your pizza.
Shape pizza when oven and pizza stone are hot, using a dusting of cornmeal or semolina to prevent sticking. Add desired toppings.
Bake for 10 to 12 minutes until cooked and bubbly.
Notes
NOTE: If you’re beer is 12 oz, drop the amount of flour to 3 1/3 cup.