Instructions

1. In the bowl of a stand up mixer, combine the flour, salt and sugar.
2. Heat the beer to 115 degrees and add the yeast. Let sit until the mixture is foamy on top.
3. Add the beer, milk and 1 tbsp of olive oil to the flour and combine with the mixers flat attachment. This will only take 20-30 seconds.
4. Remove the flat attachment and add the dough hook. Knead on speed two for 6-8 minutes, adding more flour until the dough is elastic like and barely sticking on the sides of the bowl.
5. Coat hands with all-purpose flour and remove the dough ball from the mixing bowl. Place in a greased bowl and cover and allow to rise for 1-2 hours or until double in size.
6. Coat a cast iron skillet with the remaining olive and lightly dust the bottom of the skillet with the cornmeal.
7. Coat hands and counter with all-purpose flour and roll the dough into a 12 inch circle. You may need to generously coat the dough with all-purpose flour in order to do this as it will be rather sticky.
8. Press the dough into the bottom of the cast iron skillet and form the outer crust by pressing up the sides.
9. Bake the crust at 350 for 10 minutes.
10. Remove from the oven and top with your desired toppings. Return to the 350 degree oven and bake for 25-35 minutes.
11. Remove from the oven and slice into 8 slices