This is a tried and true recipe. It only takes 2-3 hours to proof, about as long as the pizza oven takes to fire up and it freezes really well. The crust is always light and crispy.
4 cups high grade flour (or 2 cups oo or tipo flour and 2 cups normal high grade flour)
11/4 cups beer (or water)
1 tablespoon of yeast
8 tablespoons olive oil
¼ teaspoon salt.
Beer makes the dough flakier and lighter but water will do. Heat beer so its around body temperature, add yeast, add olive oil, egg and salt.
In kitchen mixer with dough hook attachment add liquid ingredients over flour and mix on lowest speed for 6 minutes. Increase speed by one and mix for a further 2 minutes. Place in oiled bowl and place in warm spot and let rise for 2 hours.