3 cups bread flour
1/4 teaspoon salt
2 teaspoons sugar
1 cup Leinenkugel Harvest Patch Shandy
1 packet (2 1/4 teaspoons) dry active yeast
3 tablespoon whole milk
1 tablespoon olive oil (plus additional for bowl)
In the bowl of a stand mixer fitted with a dough hook, add the bread flour, salt and sugar, stir until well combined. In a microwave safe bowl, add the Leinenkugel Harvest Patch Shandy. Heat until 110 degrees. Add the yeast and wait 5 minutes or until the yeast foams.
Add the beer to the flour and stir until incorporated. Add the milk and 1 tablespoon oil, stir with the dough hook until it forms a sticky ball.
On a lightly floured surface, knead until smooth and no longer sticky.
Coat a large bowl with oil. Add the dough, cover and refrigerate for 12 hours or until doubles in size.
Punch down the dough and reform into a tight ball. Cover and refrigerate for another 8 to 12 hours and up to 3 days.
To bake, place a pizza stone in the oven and preheat to 425 for at least a half an hour prior to baking pizza.
Roll out the pizza dough to about the size of your pizza stone. Sprinkle a pizza peel with corn meal. Transfer the dough to the pizza peel. Top with your desired toppings, lots of them.
Open the oven and carefully transfer the pizza to the pizza stone. Bake for 8-12 minutes or until golden brown.