Beer Batter Pizza Dough

This week we decided to have homemade pizza. We haven't made it in such a long time. As I was reading various blogs, I came across this recipe for Beer Batter Pizza Dough.  I didn't follow it to a T, mostly because I ran out of flour, but it is delicious! I read somewhere, sometime that you can replace up to 1/3 of your flour in recipes with oatmeal. Sometimes, if I make this substitute, I grind up the oatmeal so it is oat flour. This time, I used ground oatmeal, then added a little bit of oatmeal for texture. I also made one deep dish pizza, instead of two thinner crust pizzas. I lowered the oven temp to 350* and baked it a little longer to make sure it was done.
I will definitely be making this again...after I use what we froze because it makes a ton! The thick crust was amazing, but it did take much longer to cook. Next time, I might make a thinner crust plus breadsticks. Seriously, this is the best pizza crust so breadsticks would be fantastic.
     We prefer to use a dark, hearty beer like Guinness. We usually use a Trader Joe beer (Black Toad Ale) for this recipe because you can buy one bottle at a time for only $1, but not everyone lives near a Trader Joe's. 

2c warm water
2 Tbl honey
2 Tbl yeast
7-8 c flour (I used about 2 c ground oatmeal and 6 c flour)
2 tsp salt
4 Tbl olive oil
12 oz beer, room temp
toppings of your choice (We used sauce, mushrooms, pepperoni, ham, and cheese)

• Mix the yeast with the water and honey in a small mixing bowl. Rest until foamy.
• Mix 4 cups of the flour with the salt in a large bowl. Pour yeast mixture into the bowl with the flour mixture. Add the olive oil and beer. Stir to combine.
• Add the remaining flour 1/2 cup at a time, stirring until the dough isn’t sticky. Once you’ve reached 7 cups of flour, turn the dough out of the bowl onto the tabletop and knead for a few minutes until smooth and elastic, sprinkling with flour as needed to keep it from sticking. You may not need the full 8 cups. Once the dough is soft, smooth and elastic.
• Place in a deep, greased bowl and let rise 45-60 minutes, or until double in size. 
• Once risen, you're ready to make pizzas! This makes 2 large or 4 medium pizzas. Divide the dough into 2 or 4 balls. This is the point where you would freeze any crusts you’d like to save for later—just wrap them well in plastic wrap. 
• Preheat oven to 425°. Have all the topping ingredients assembled before rolling out the crusts. If you are using a pizza stone make sure it is also heating in the oven. Sprinkle a flat surface with flour and gently roll out the dough and place the prepared crust on a pizza paddle sprinkled with cornmeal or a perforated pizza pan.
• Bake 5-7 minutes.
• Add the toppings to each pizza. 
• Bake for 10-15 minutes, or until the edges have browned.