Combine flours, grain, sugar, and yeast. Slowly add water and oil until dough forms and pulls slightly from the side of the bowl. Let the dough sit for 10 minutes.

Add salt to dough and mix thoroughly. The dough should be holding shape and clear the sides of the bowl.

Remove dough and place on a floured board. Knead for 1-2 minutes until smooth. Coat a bowl with spray oil. Put the dough in the bowl and cover tightly with plastic wrap. Refrigerate for at least 24 hours or up to 48 hours.

Preheat oven to 500 degrees. Spray one baking pan with oil. Put your dough in this pan and spread the dough out and up the edges of the pan.

Spray the top of the dough with oil, brush with Maxline Brewing’s IPA, and place a piece of plastic wrap on top of the dough.

Place the second pan over the dough of the first pan. This will allow the dough to rise for an hour without losing its shape.

After one hour of rising: Layer your favorite tomato sauce, toppings, and cheese over the crust. Lower the temperature to 450 degrees.

Bake 15-20 minutes rotating once at the 10-minute mark. Remove the pizza from the oven. Allow to rest five minutes before cutting.