Made this dough recipe for a trial to see how beer affected the taste. I dont like beer, except in Irish beef stew. Used Guiness Stout because thats what goes in the Irish stew. I did not add the baking powder, as I really dont understand why its needed. I added a extra tsp of yeast, and a tbs of honey (may not need either, but wanted to be safe). After the 2 hour rise, Split the dough in half and pressed/stretched out into two sheet pans, trying to preserve any bubbles. Let rise again for another 45 minutes. Did the parbake, then added toppings and moved to the middle rack. The dough was awesome!! Came out crisp, with just a great flavor. Didnt taste like beer at all, which was great, but it definiatly enhanced the flavor of the dough. Will definiately make this recipe again. I love the KA Pizza Dough Flavor, and the KA Italian Seasoning. I like to cut my fresh Roma or Cherry tomatoes early, mix with the italian seasoning and olive oil, to sweat, and drain before going on the pizza. Beer was a fantastic inclusion to the dough! Thanks so much

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