For the dough:
For the pizza:
To make the dough overnight, just let it rise at room temperature for 2 hours, and then refrigerate for up to 24 hours. After dough has risen (either at room temperature or in the refrigerator), you can tightly wrap it and freeze it for a few months. Thaw in the refrigerator to use.
* In place of the beer: Measure 10g (2 tsp) apple cider vinegar. Top off with 165g water (to end up with ¾ cup liquid total).
** Can substitute 1 tablespoon (3g) dried basil.
*** If you don’t have a cast iron skillet, use another similar sized ovenproof skillet or pan. Depending on your pan, pizza might get more or less crispy on the bottom, and it might take more or less time to cook.