You will thank me for this pizza recipe.

The Penzey's catalog arrived in the mail the other day, and I was drawn to the homemade pizza recipe because the ingredients list included a 12 oz. can of beer. "Interesting," I thought. I get my yeast proofing and pull out the flour and start mixing things together, and upon reading, and re-reading, the recipe, find out that there is no beer used. So, thanks, Penzey's, for your poor editing, which led me to this amazing dough recipe. I found that I only needed about six and a half cups of flour, and swapped sugar for the honey so the baby could eat it. (And eat it he did - a slice and a half!)

Beerless pizza dough
If I had to hazard a guess, the beer was supposed to be for drinking. This makes two large or four medium pizza crusts.
2 c. warm water
2 T. yeast
2 T. sugar
6 c. all-purpose flour (may need a tad bit less or more)
4 T. olive oil
1 t. salt
Cornmeal for dusting

1. Combine the water, yeast, and sugar in your mixing bowl. Allow bubbles to form.
2. Add olive oil and salt, and begin adding flour. Continue to add flour until the dough is just past being sticky. 
3. Knead by machine or hand until the dough is soft, smooth, and elastic.
4. Place in bowl (I'm a rebel and use the same bowl I mixed in) and cover with a damp towel. Allow to rise 45-60 minutes or until doubled.
5. Dust a pizza peel or other smooth, rimless surface with cornmeal. Roll out and/or stretch half or a quarter of the dough until it's the desired thickness. Place on the cornmeal and add toppings. Slide onto a baking stone in a 450 degree oven and cook about 10 minutes, or until golden brown and bubbly.

The top pizza was made with olive oil, roasted garlic, sauteed spinach and mushrooms, and fresh mozzarella. The bottom one, which I would marry if it were legal, began with grape tomatoes tossed with olive oil, bouquet garni, and salt, roasted in a 200 degree oven for a few hours, with fresh mozzarella slices on top, and sprinkled with torn basil after coming out of the oven. Bliss.