Combine the flour, sugar, salt, and pizza yeast in a large bowl. Stir with a fork to combine dry ingredients. Make a well in the center of the flour and pour in the olive oil and the beer. Using a fork, gradually stir the flour into the yeast mixture until mostly combined, and then mix with your hands to bring the dough together.

Turn out onto a clean surface. Knead the dough until smooth (5-10 mins), dusting with flour as needed. Lightly oil a bowl; add the dough. Cut a small cross in the top of the ball. Cover with plastic wrap. Place in the fridge overnight.

After 24 hours, divide the dough into 4 rounds. Place these on a baking sheet, brush with olive oil and cover with plastic wrap. Allow them to proof in the fridge for another 12 to 24 hours. An hour before making the pizzas take them out of the fridge.

Preheat to 500 F/260 C.

Position 1 oven rack in the center and the 2nd rack on the bottom. Place the one ball on a floured surface.  Roll it out with a rolling pin always starting at the center and rolling outwards into an irregular oval, dusting with flour as needed. For cracker-thin crusts, use your hands to gently stretch the dough even more.

Place the dough on a lightly greased or foil-lined cookie sheet or pizza stone. Top with a tomato sauce, shredded mozzarella, and assorted toppings ****. Sprinkle with Italian spice and season well with salt and pepper. Drizzle with olive oil.

Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top. About 10-15 minutes for one pizza on the bottom rack or between 15-20 minutes for 2 pizzas on the bottom & middle rack.

MAKES 4 PIZZAS