Think I posted this separately, but I should probably post it here so it's readily available.
Beer used in this recipe is whatever is to your liking. Sometimes I spring for something like a HopSlam, other times I go with Two Hearted. The more hop the better, I say.
Have 1 cup of your favorite IPA at room temp, add a packet of rapid rise yeast (~2.5 teaspoons if you buy in bulk), and 1 teaspoon of sugar. Let sit for about 10 minutes for the yeast to get to work. Add ~4 cups of flour and 1 teaspoon of salt to the beer mixture, knead the dough for 10 minutes, I suggest using a stand mixer. You may need a little more of the flour, it can depend on the type of flour you use. You basically want the dough to come together nicely and form into a ball. I usually let my dough sit out at room temp for a couple hours, and sometimes overnight. Keep the top covered with a moist cloth. You can also keep it in the fridge overnight if you know it's going to be a while before you use it, however, let it come to room temp if it's been in the fridge or it will be difficult to work with. Take half of the dough and roll out on a floured surface (you can use the whole thing if you want thicker crust and how big your cooking surface is).
I usually start with tomato paste (about 3 tablespoons) and add to it enough IPA to get to a good consistency for sauce. Usually I'll do this over heat and add some pizza spices and whatnot. Sometimes I'll add parmesan cheese to the sauce, think it gives it a good taste.
As far as the rest goes, it's pretty much up to you. Put the sauce on the dough and add the toppings you like. As far as baking, in the summer I use the grill and a grill safe pizza stone, temp is usually 500+ degrees. In the winter I use the oven and set it to 500 to preheat, once I put the pizza on the stone I turn down to 420 degrees. Sometimes I get crazy and throw that dough straight on the grill and go more so flatbread style. Gotta make sure the grates are piping hot, takes a bit of trial and error ;-)