Turn the oven on and preheat it as hot as it goes—ideally 260°C or higher. If using a pizza stone or The Pizza Steel, place it on the top rack.

Whisk the flour, instant yeast, sugar, and salt together in a large mixing bowl.

Pour in the warmed beer, vinegar, and olive oil.

Stir with a sturdy spoon until a shaggy dough forms and no dry pockets of flour remain.

Turn the dough out onto a lightly floured surface.

Knead vigorously for 8 to 10 minutes until the dough transitions from sticky to smooth, elastic, and slightly tacky.

If using a stand mixer, use the dough hook attachment on low speed for 6–7 minutes.

Coat a clean bowl with a thin layer of olive oil.

Place the dough inside, flipping it once so the top is lightly greased.

Cover the bowl tightly with plastic wrap or a damp towel.

Gently punch down the dough to release large air bubbles.

Divide the dough into 2 equal portions for medium, thin-crust pizzas. Shape each portion into a tight ball and let them rest on the counter for 5 minutes to relax the gluten.

Using your fingertips, gently press a dough ball outward from the center onto a piece of parchment paper or a pizza peel dusted with semolina flour. Avoid using a rolling pin if you want a puffy, airy rim.

Leave a 1 cm thick border around the edge for the crust.

Add your favorite sauce and toppings quickly so the dough doesn't get soggy or sticks.

Launch the pizza onto your stone or Pizza Steel and bake for 8–10 minutes until the edges are deeply golden brown and the cheese is bubbling.