McGrauliegh's Beery Pizza Dough

This recipe is tried and true by both Alyssa & Randall. It's been adapted from several other recipes, and will probably continue to change as time moves on. Makes 2 small - medium pizzas (or 1 pizza and several rolls or breadsticks)

You will need:
-- 10 oz. of your favorite beer -- unchilled (a good IPA brings a lot of flavor, so that's what we use -- lately it's been a McGrauleigh's I.P.Anne - homebrew)

-- 2 - 1/2 teaspoons yeast

-- 1 tbsp sugar

-- 1 pinch of sea salt

-- 2 tbsp olive oil

-- 1.5 cups whole wheat flour

-- 1.5+ cups all purpose flour

-- (optional) 1 6-inch sprig of rosemary, minced

Open up your 12 oz. beer, and even though it's warm, take a small drink. Then take another. Mmmm, good, right? Now pour the rest into a medium mixing bowl.

Add the yeast and stir well with a fork. Then add the sugar and salt and oil. Add the rosemary (or any other seasonings you want) at this time.

Add the whole wheat flour and stir. Then slowly add the all purpose flour and keep stirring until it gets too thick to stir with a fork.

Sprinkle more flour on a clean, dry surface and flop the dough on it. Using your well-floured hands start kneading the dough, adding more flour as you do. Flip it, fold it, and flop it until it's not too sticky.

Wipe out the bowl you were using, cover the inside (duh) with olive oil, and then put the dough back in the bowl.

Cover the bowl with a towel and put it somewhere warm (in the winter we turned on the oven for a couple minutes and turned it off and that seemed to work).

Leave it alone for an hour. After the hour take a look and it should have doubled in size. If you have time and you really want to you can punch it down again and leave it for another hour...just for kicks (and punches).

When it's risen to your satisfaction put one half of it on a floured surface. Use flour and a floured rolling pin to roll it into the shape and thickness of your choosing. Top it with all your favorite stuff, cook for 10-15 minutes and eat 'em up, eat 'em up, YUM YUM!!

If you don't want to use all the dough at once, rub some oil on the leftover dough and wrap it in plastic wrap. It should keep in the refrigerator for a couple days.