2 1tSugar 0.25ozactive dry yeast 0.25ccornmeal 1tlawry's® seasoned salt 2TOlive Oil 1cbeer 3cbread flour Warm the beer to 100 degrees. Add the sugar and yeast to the warmed beer and let stand for five minutes to activate. Combine the bread flour, cornmeal and seasoned salt until blended evenly. Slowly mix in the yeast batter and olive oil until the dough forms into a smooth ball. Turn the dough out onto a floured surface and knead for 10 to 15 minutes until dough is smooth and elastic. Place the dough in another bowl greased with a small amount of olive oil. Turn the dough so that the ball is thoroughly oiled. Cover the bowl with plastic wrap and let the dough rise in a warm area until it doubles in volume, approximately 30 to 45 minutes. Preheat the oven (and baking stone) to 500 degrees F. Dump the dough back onto the floured surface and punch it down to remove air bubbles. Divide the dough in half and let it rest for a few minutes. Roll each half into a 10" to 12" circle, depending on your personal preference for how thick pizza crust should be. NOTE: The crust will puff slightly when baked. Transfer the dough to an oiled pizza pan, baking sheet or, if you have a baking stone, to a cornmeal-sprinkled pizza peel for transfer to the stone. Add sauce, cheese and toppings as desired. If you like, brush the exposed edges of the crust with olive oil for a crisper finish. Reduce the oven to 450 degrees F and bake each pizza for 18 to 22 minutes, or until the crust is nicely browned and cheese is melted.