In the bowl of a stand-up mixer equipped with the dough hook add 3 cups of the flour, the sugar, the yeast and the salt.

Warm up the beer to 100℉ and add it to the dry ingredients. Mix on low.

Continue mixing and one tablespoon at a time begin adding the remaining flour until the dough begins to pull away from the bowl and forms a nice compact ball.

Prepare a clean floured surface and place the dough on top. Dough should be slightly sticky.

Knead for about 3 minutes, adding flour as needed.

Cut into 8 equally sized portions and form them into balls. Use rolling pin to form mini pizza crusts.

At this point you can go ahead and add your toppings and cook your pizzas in a 425℉ oven.

Alternatively, you can parbake the crusts in a 425℉ oven or grill them making sure that the lid of the grill is closed and the temperature is high enough. Cook each side just until dough sets and begins to turn tan. This may take less than a minute per side. Take out/remove from grill to cool off.

(Any unused parbaked crusts can be frozen for later use. Use within 2 weeks.)

Add desired toppings to crusts and broil for about 5-7 minutes making sure broiler is at least 4 inches above the surface of the pizzas. Broiling time depends on how strong your oven's broiler is.