In your stand mixer or large bowl, combine water, sugar, yeast, and one cup of flour. Gently combine and let stand for 3 minutes.
Following the rest period, pour in beer and begin to mix (use the hook attachment on your stand mixer) on low. Gently pour in flour, salt, and oil. Let mix for 5 minutes on medium low speed (scraping the bowl as needed to keep the dough in the bowl). The dough will be very tacky, that's good!
Transfer dough to a large bowl (sprayed with non-stick will help) and let rise on the counter for 4 hours, punching down once.
As dough rises, combine tomato paste, crushed tomatoes, pinch of salt, and Italian seasoning into small saucepot. Bring to just a simmer, whisking in the tomato paste. Set aside for future use.
Once dough is risen, preheat oven to 425 degrees. Divide dough in half and roll out onto 14" pizza pan*, using bench flour as needed to prevent sticking. I recommend using a clean, clear counter with a dusting of flour and a rolling pin to get there. IF the dough really starts to spring back and fight, go grab a glass of wine and come back in 5 minutes.
Top each pizza with sauce (I used just over a cup per pizza), 2 cups of mozzarella, half of the pepperoni, any optional toppings, and finished with a sprinkle of the parmesan. Make sure to sauce to the very edge of the pizza, and add a bit extra cheese on the rim to form a crust.
Bake pizza on the pan for 14-16 minutes or until very brown on all sides. Serve as soon as you won't burn the roof of your mouth.
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*You may have a bit extra dough, you may not. There are too many factors to tell. If there is a bit extra, stuff some pepperoni inside of it and bake it for 15 minutes for a chef snack calzone.