Move your oven rack to the lowest spot in the oven. Place a large pizza stone on and preheat oven to 500 degrees F for at least 1 hour.

Pour the beer into a saucepan and cook over low heat until very warm, about 120 to 130 degrees F.

In the bowl of a stand mixer, fitted with the dough hook, stir together 3 cups flour with yeast, sugar and salt. Pour in the warm beer and stir until it comes together. Add in enough of the remaining flour, a bit at a time, until the dough pulls away from the sides and is smooth and somewhat sticky. Knead on high for about 5 minutes.

Transfer to a lightly floured work surface and knead one or two times to shape it into a ball. Cut in half and cover one half with a kitchen towel. Working with one dough at a time, roll out on a lightly floured work surface to a large circle about ¼-inch thick. Transfer the dough onto a pizza peel dusted with cornmeal or semolina. Top with sauce and/or desired toppings.

Carefully transfer the pizza from the peel onto the hot pizza stone in a swift motion. Bake until golden brown and the cheese is bubbly, about 8 to 10 minutes. Carefully transfer the pizza onto a pizza pan. Allow to cool slightly before cutting and serving. Repeat with the remaining dough. Enjoy!