Pizza Dough

• In a stand mixer with the dough hook attachment, combine the instant yeast, water, beer, bread flour, olive oil and sea salt.
• Knead the dough for 8-10 minutes, or until a soft dough ball is formed.
• Cover the bowl and allow to rise for 2 hours.
• In a 2 quart saucepan, melt the butter over medium heat.
• Add the flour and whisk continuously for 3-4 minutes.
• Slowly add the milkto the saucepan, whisking continuously.
• Allow the roux to thicken, whisking to prevent burning, for about 5 minutes. Stir in the mustard to the saucepan and remove from the heat.
• Preheat the oven to 425℉.
• Once the dough has risen, punch down the dough, remove from the bowl, and form into a ball.
• Stretch the dough to a large 12-14 inch circle. Flour the bottom of the pizza pan and place the pizza dough on to the pan.
• Spread the sauce over the dough, leaving 1 inch unsauced around the edges.
• Using a pastry brush, brush the butter onto the outside crust.
• Sprinkle one cup of cheese over the sauce.
• Place the brat slices over the entire pizza, along with the sauerkraut.
• Add the remaining cheese.
• Bake in the preheated oven for 20 minutes, or until the bottom crust is brown and the cheese is hot and bubbly on top.
• Remove the pizza from the oven to a cooling rack and allow to cool for 10 minutes before slicing.
• While the pizza is cooling, sprinkle the diced yellow onion and diced pickles on top of the pizza.