This is a small-batch recipe that will yield you enough dough for 2 pizzas for experimentation purposes only. If you want to go to a larger batch using, say, 20 pounds of flour, you would replace 3 cups of water with beer and scale up your other ingredients as well.
Ingredients
½ cup warm water
1 teaspoon sugar
2½ teaspoons active dry yeast
3 cups flour
¼ cup pale lager beer
2 teaspoons salt
Instructions
In a large bowl, combine the water, yeast, beer and sugar.
Stir to combine, then let stand for 10 minutes.
Add 2¾ cups of flour and salt to the yeast mixture and blend, incorporating as much of the remaining ¼ cup of flour as necessary to prevent the dough from sticking.
Knead the dough for 8 to 10 minutes.
Divide the dough evenly and form into two balls.
Dust lightly with flour, then cover to proof overnight.
Allow 2 hours out of the cooler for proofing the next day before making pizzas.
Recipe by Pizza Today at https://pizzatoday.com/topics/menu-development/tap-come-together