Preheat your oven to 425 to 450.

Beer Flavored Crust

Take your favorite crust mix such as “Pizza Quick” crust. However, substitute flat beer in place of the water. It’s best if you can have the open beer sit in the refrigerator overnight. The beer should be a good import or micro-brew that has a nice strong flavor. Don’t use something like Bud or Coors because you might as well just use water. Heat the beer in the microwave until it is very warm (not boiling — you don’t want to kill the yeast) and add to the pizza crust mix. Kneed the dough according to package directions.

Alternate crust: For a St. Louis-style crust, get the beer really hot to kill the yeast. St. Louis-style crust is traditionally yeast-less and will give you a thinner, crisper crust.

Coat the dough ball with olive oil and and set aside in a warm place. Let stand according to package directions.

Spread the dough on a pizza stone or pizza pan. If your results in the past have been a doughy crust, pre-bake the dough only (no toppings yet) for several minutes — maybe 5. You don’t want the dough browned, but just starting to cook.

If you’re feeling brave, you can flip the dough on the pan.

Top the dough with your favorite sauce.

Toppings (Meat)

Take the peperoni, sausage, or whatever and put them on a stack of several paper towels, and cook them in the microwave for a minute or two. The purpose of this step is to get the excess fat out of the peperoni. The end result is that the final pizza will have crisp peperoni and sausage and you won’t have grease all over.

You can add other meat toppings such as browned hamburger, cooked bacon, or whatever you have handy.

Toppings (Cheese)

Provel would be ideal, but it’s difficult to get it outside of Missouri. Mozzarella, fresh Parmesan and/or Romano work fine.

Add fresh herbs, green onions, or whatever else you like.

Cook the pizza according to the package directions, taking care not to go too long if you did a pre-cook of the dough.