For the Dough: I like to start this about 2 1/2 hours before I want to eat.

Run your stand-up mixer bowl through some hot water to warm it up a bit. Dry and put in your stand mixer fitted with the dough hook attachment.

Put the beer, yeast, honey and olive oil in the bowl of your mixer. Let them mingle and get frothy. Give them a little spin around the bowl with the dough hook to make sure they're nice and intertwined.

Once they are foaming up, add 3 cups of flour. Sprinkle in salt. Start your dough hook on a low speed and work your way up to a low medium. Set your timer for 10 minutes. During this time, periodically check in on your dough and sprinkle more flour (up to one cup) in the bowl to keep it from sticking. If it's humid out, you'll need more flour. If you live in the desert, you'll need less.

For the Sauce: Mix all of the sauce ingredients in a non-metallic bowl. Taste and adjust seasonings. Cover with plastic wrap and set aside.

Back to the Dough: Check on the dough. Has a ball formed? Is it smooth? Is it elastic? If it's sticky and not ball-like, keep the dough hook going and add flour. Don't be shy. As soon as a ball has formed and nothing is sticking to the sides, turn off your mixer. If it's sticking just a little to the sides (or to your hands), add a little more flour so that you have a nice, round, non-sticky ball.

Run hot water over another bowl, then dry it off. This is where your dough will rise. Pour a glug of olive oil in there and swirl it around so that the dough won't stick.

Put your beautifully warm dough ball in the warmed bowl. Cover with a clean towel. If it's dry where you live, dampen the towel a bit so the dough doesn't dry around the edges. Put your dough in a warm place. Take a quick photo of the dough with your phone.

Set the timer for 60 minutes and forget about it. After your timer has gone off, look at the picture you took and then look at your dough. Has it doubled in size? If no, cover it back up to rest a little more. If it has doubled, pull out a baking sheet and cover it with parchment paper. Give it a light dusting with flour.

Separate dough into 3 or 6 equally-sized dough balls. If it got a little sticky, very lightly sprinkle it with some flour so that it doesn't stick to anything. Cover it with the same towel and put it back in its resting spot. Set the timer for 60. After 60 minutes, you're ready for primetime. Either heat your oven up to 500 degrees F, or heat up your BBQ, with the pizza stone in it, to a medium flame.

To Assemble: I like to use my hands to get a decent disc shape with each dough. Then I put it down on a lightly floured surface (that has a sprinkling of cornmeal mixed in it) and roll out the rest. You don't want it paper thin. I love thin crust too, but it will end up soggy and seepy if you do this. You don't want to be able to see through it.

Cover with sauce, but not too much because you don't want the crust to be soggy here either.

Same rule goes with the cheese...you don't need as much as you think...it will just ooze over the sides and it won't be pretty anymore. I like to add some cheese, a little topping and then a little more cheese.

On the BBQ: Take your beer crust pizza out to the BBQ on a cutting board or cookie sheet. Make sure it is not sticking otherwise the transfer into the inferno-like grill will burn your eyebrows right off of your face. I use a spatula to help me do a combo slide and lift onto the pizza stone. Each beer crust pizza will take about 8 minutes. Adjust the heat as you go if they're getting a little too done or vice versa. And put the lid down for crying out loud...we're re-creating our very own pizza oven here. Let each beer crust pizza cool for about 5 minutes on a cooling rack. This also helps keep the soggy-crust blues away.

For the Oven: Put your beer crust pizza on the baking sheet, no parchment paper, with a sprinkle of cornmeal between the crust and the sheet. Bake for 12-15 minutes. Start watching around 12 minutes to gauge how your oven is cooking these guys. Same as the BBQ method, let cool a wee bit on the cooling rack to firm up and let the cheese calm down.