In a small saucepan, heat the beer over low heat until it's about 98 degrees - about 30 seconds to 1 minute (an instant read thermometer is nice to use for this). Remove from heat.

Using a sturdy spoon, mix all of the other dough ingredients in a medium bowl just until combined, and then continue stirring while you pour in the beer. Keep mixing for about 2 minutes until you get a decently-combined dough. It's fine if the dough is a bit loose/sandy at this point.

Lightly flour a cutting board, and dump the dough onto it. Combine the dough with your hands, and knead gently for about 3 minutes. Once you have a nicely-formed dough, split it into 2 equal pieces.

Roll each piece of dough into a roundish chunk. Dampen a light towel, and lay it over the dough. Let rest under the towel for 15 minutes.

Now you're ready to flatten the dough. Rip off 2 square pieces of parchment paper or wax paper (I prefer parchment paper, because it's wider). Pour a little olive oil on one side of each piece of parchment paper, and use your hand to spread it edge to edge.

Sandwich one of the dough balls between the paper with the olive oil toward the dough. Use your hands to flatten it a bit, and then use a rolling pin to roll it out into a 12-14 inch pizza crust, turning as you roll so that you get a nice circle. You can use your fingers to push in any imperfections on the edge if you want to get picky about having a perfect circle.

Repeat steps 5 and 6 for the other dough ball. Leave the crusts you just created sandwiched in the parchment paper for 30 minutes on the counter to let them rise slightly.

While the crust sits, preheat the oven to 500 degrees (with a pizza stone/steel inside if desired, but I just use a normal pizza pan), shred the cheese on the side of your grater with the biggest holes, and make the sauce: put all the sauce ingredients in a blender until well-combined, about 30 seconds. This is a double batch of sauce, so you can freeze the leftovers for your next pizza night.

Peel the top piece of parchment paper off each of the crusts. You'll leave the pizza laying on the bottom piece of parchment paper while it cooks.

Spread the sauce on the crusts as desired, going to about 1/4 inch from the edge of the crust, followed by the cheese and any other toppings.

Still on the parchment paper, put one of the pizzas in the oven on a pizza pan (or a pizza stone/steel if you preheated one with the oven).

Bake for about 7-8 minutes, or until the crust and cheese have browned to your liking. Repeat the cooking steps for the other pizza, and enjoy!