1: This recipe would suit a variety of pizza styles, but we think our classic pizza dough or sourdough would be a great fit.
Make sure to prepare your dough ahead of time to ensure it rises at room temperature before heating your oven.
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.