Kenji’s detroit style w/brick cheese and pepperoni.

I followed Kenji's dough ratio (on Serious Eats), but because it was a same day dough I ended up trying the use of beer instead of water. The flavor was OK. I think an overnight cold ferment produces a much better flavor, though, so will do that next time. I also wonder if the alcohol and/or other things in beer does weird things to the lil glutens.