1. This recipe would suit a variety of pizza styles, but we think our classic pizza dough or sourdough would be a great fit.
2. Fire up your oven, aiming for 450 to 500°C on the baking stone inside.
Use an infrared thermometer to quickly and accurately check the temperature of the stone.
3. Melt the butter in a saucepan.
Add the flour and mix with a wooden spoon or spatula over medium heat to form a paste, stirring to prevent sticking. Continue cooking for at least 2 minutes to cook out the raw flour.
4. Add the beer a little at a time, stirring continuously until a thick sauce forms.
Add the cheese and stir to thoroughly combine it in the sauce. The melted cheese will thicken the sauce even more, so add a splash of milk or extra beer to loosen the mix until it is spreadable.
5. Add the Worcestershire sauce, mustard, and black pepper.
Stir to incorporate, then remove from the heat.
6. Place the dough ball on a lightly floured work surface.
Push the air from the center out to the edge with your fingers. Stretch the dough out to a 12-inch-round base, then lay the stretched dough over your lightly floured pizza peel. Spoon cheese sauce evenly over the base. Finish with a handful of extra cheddar cheese over the top.
7. Slide the pizza off the peel and into the oven.
Cook for 60 to 90 seconds, turning the pizza regularly to ensure an even bake.
8. Remove the cooked pizza and slice into 8 slices.
Garnish with a crack of freshly ground black pepper if you like, then enjoy right away for maximum cheesy effect.