Are you questioning my math skills? Well, frankly, I can’t say I blame you. But beer and whisky are two key ingredients any time I make pizza.

The beer is for the crust. I’ve tried many, but the absolute BEST for my crust is Waterloo Dark. I’ve tried lagers, IPAs, stouts, reds, even Guinness (my #2, if I was ranking them for pizza crust usage), but none have a flavour that carries through quite the way Waterloo Dark does. (Guinness a somewhat distant second.)

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