Pizza Dough

I've been wanting to try making pizza, but I didn't have an interesting recipe until I got this, I ought to try this one.

Warning! Yield: 5.6kg dough.

4kg all purpose flour
2cans (330ml) pilsen beer
150ml olive oil
50g iodized salt
60g yeast

1. In a small bowl, sprinkle the yeast on the warm water, and stir to dissolve it. Set aside until the yeast starts forming bubbles in about 5 minutes.

2. In the bowl of an electric mixer, whisk to combine beer, 2 tablespoons olive oil, sugar, salt, and yeast. Fit bowl on electric mixer fitted with a dough hook, mix until incorporated, 1 to 2 minutes. Slowly add flour, and mix until dough is fairly stiff, about 10 minutes.

3. Sprinkle some flour on the work surface. Place the dough on the floured surface. Knead the dough briefly with your hands pushing and folding. Knead just long enough for the dough to take in a little more flour, and until it no longer sticking to your hands.

6. With your hand, spread a little olive oil inside a bowl. Transfer the dough into the bowl.

7. On the top of the dough, make two incisions that cross, and spread with a very small amount of olive oil. This last step will prevent the surface of the dough from breaking too much while rising.

8. Cover the bowl with a kitchen cloth, and set the bowl aside for approximately 1½ – 2 hours until the dough doubles in volume. The time required for rising will depend on the strength of the yeast and the temperature of the room.

9. When the dough is double its original size, punch it down to eliminate the air bubbles.

10. On a lightly floured work surface, cut the dough into desired proportion. (220g for a 12" thin crust)

11. On the work surface, using a rolling pin and your hands, shape one piece of dough into a thin round layer to desired diameter.

12. Transfer to a pan or pizza stone, add preferred topping. Cook at 500F for 20 to 25 mins.