Oktoberfest is a marathon of sorts, and we all know the key to endurance is proper carbo-loading. Beer acts as a leavener and flavoring agent in this pizza dough, creating the ultimate pre- or post-party snack.

Beer Drinkers' Pizza

This recipe for a delicious Beer Drinkers' Perfect Pizza comes courtesy of Santo Bruno.

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4 cloves garlic, unpeeled

One (28-ounce) can plum tomatoes, drained, and crushed by hand

1/4 cup plus 1 tablespoon olive oil

1/2 teaspoon dried oregano

6 fresh basil leaves, coarsely chopped

Coarse salt and freshly ground pepper

All-purpose flour, for dusting

Beer Drinker's Pizza Dough (see below)

1 pound part-skim mozzarella cheese, shredded

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1. Preheat oven to 400 degrees. Wrap garlic in a piece of parchment-lined foil. Roast until soft, 20 to 30 minutes. Let cool, and squeeze cloves to remove pulp.

2. In a medium bowl, stir to combine roasted garlic, tomatoes, 1 tablespoon olive oil, oregano, and basil. Season with salt and pepper; set aside.

3. On a pizza peel dusted with flour, place one-quarter of the dough. Using your fingers, begin to flatten and push dough evenly out from center until it measures about 12 inches in diameter. Crimp edges to form a rim. Sprinkle one-quarter of the mozzarella onto dough. Spoon 1/2 cup of the tomato mixture over mozzarella.

4. Heat 1 tablespoon olive oil in a 12-inch cast-iron skillet over high heat. When very hot but not smoking, reduce heat to low. Lift pizza peel and, using a slight jerking motion, slide pizza about one inch back and forth on the peel to loosen it. Slightly tilt the peel, and slide the pizza off the peel, centering it in the skillet. Cover skillet, and cook until pizza is golden on the bottom, about 10 minutes. Repeat with remaining ingredients.

Beer Drinker's Pizza Dough

1 cup warm (110 degrees to 120 degrees) beer

3 tablespoons olive oil

1 tablespoon sugar

1 1/2 tablespoons coarse salt

1 1/2 ounces fresh yeast

2 3/4 to 3 1/4 cups all-purpose flour, plus more for dusting

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1. In the bowl of an electric mixer, whisk to combine beer, 2 tablespoons olive oil, sugar, salt, and yeast. Fit bowl on electric mixer fitted with a dough hook, mix until incorporated, 1 to 2 minutes. Slowly add flour, and mix until dough is fairly stiff, about 10 minutes.

2. On a lightly floured work surface, knead dough until smooth and elastic, about 5 minutes. Brush the inside of a large bowl with remaining tablespoon olive oil; transfer dough to bowl, turning once to grease top. Cover bowl with plastic wrap, and leave in a warm place until dough has doubled in size, about 1 1/2 hours.

3. Punch down dough, and transfer to a clean surface. Using a bench scraper or sharp knife, divide dough into quarters; keep covered with plastic wrap.

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Of course, this ol' reliable dough recipe is always a hit, too.