1½ cups Semolina flour (Substitute with all purpose flour, if you don't have semolina flour)
1 tbsp Pizza dough flavor (optional)
2 tsp instant yeast
1 tsp baking powder
1½ tsp salt
2 tbsp olive oil ((divided))
1½ cups beer (at room temperature)
Combine all the ingredients in a large mixing bowl or the bowl of a stand mixer. Mix and knead until a smooth, soft dough forms.
Cover and set aside to rise for 30 minutes or for up to 2 hours.
Preheat the oven to 450°F with a baking stone (if you have one) on a lower rack.
Divide the dough in half and shape each half into a 10" or 12" round.
Place the dough on a parchment paper (if using the baking stone) or on a lightly greased baking sheet. Bake the pizzas right away for thin crust pizza, but for thicker crust, allow the crust to rise for 30~60 minutes.
Transfer the pizzas along with the parchment paper to the baking stone. Or place the baking sheet in the oven.
Bake for 5 minutes. Remove from the oven and top as desired, and baked for an additional 8~12 minutes, or until the bottom crust is crisp and the cheese is melted and bubbling.