Sameul Adams infused pizza crust recipe

This year's Super Bowl celebrations once again return to New Orleans. In honor of this occasion, Mark Bello of www.pizzaschool.com has created a pizza worthy of Super Bowl honors to honor The Big Easy. The first step to an amazing pizza experience is the crust. Here is the recipe for the crust that Mark created for this amazing sounding pizza.

SAMUEL ADAMS BOSTON LAGER INFUSED PIZZA CRUST 
recipe by Mark Bello • www.pizzaschool.com
Makes: Two crusts to be dressed and baked on a cookie sheet or pizza pan
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 Prep time: 15 minutes Rise time: Between 1-2 hours in a warm spot (about 70ºF-80F)
Bake time: 10-15 minutes depending on your oven, toppings and desired doneness
Preheat: Oven to 500ºF

• Approx. 3½ cups (20 oz.) unbleached all-purpose flour plus more for dusting 
• 1 packet instant yeast aka: highly active or bread machine yeast 
• 1 Tablespoon (.65 oz.) fine granulation salt 
• 1 Tablespoon (.55 oz.) extra virgin olive oil plus more for greasing your rising container and oiling your cookie sheet, pizza pan or screen 
• 12 oz. bottle of Samuel Adams Boston Lager warmed up to 120ºF-130ºF 

Directions
1. 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.
2. In a 5 quart or larger bowl, combine flour, yeast, salt and oil.
3. Add beer to flour mixture, and stir with a fork (not stirring with your hands just yet – it’s too sticky at first) until the dough is lumpy. Then, go in with your hands. The dough will now still be a little sticky, so gradually add flour as you knead* to the point that the finished dough should be just slightly tacky and elastic. To tell when the dough is done, periodically poke it and when the dough gently springs back after you poke it, it is done. Don’t worry if it is not perfectly smooth – don’t overknead it! *kneading: press down, push, fold, repeat.
4. Your finished dough, if you have a scale, will weigh right around 2 pounds (30-34 oz.). Break into two equal pieces – use a scale or eyeball it.
 5. Ball each piece up and place each in a separate airtight container lightly greased with olive oil. Each container needs to be at least a quart in size to allow for each dough ball to double in size (deli quart containers work great for this).
6. 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.
7. Dress according to which football team pizza you favor, and bake in a 500ºF preheated oven until your crust and toppings are to your desired doneness (about 10 to 15 minutes).
8. Out of the oven, allow a few minutes to cool. Then cut, serve and enjoy.