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1
In the bowl of a stand mixer fitted with a dough hook attachment, add the flour, yeast, and sugar. Mix until combined.
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2
In a microwave safe bowl add the beer. Microwave on high for 20 seconds, test temperature with a cooking thermometer and repeat until temperature reaches between 120 and 125 degrees Fahrenheit.
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3
Add the beer to the stand mixer and mix on medium speed. Once most of the dough has been moistened, sprinkle with the salt and add softened butter.
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4
Turn speed to medium-high and beat until dough is smooth and elastic, about 8 minutes.
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5
Transfer dough to a lightly oiled bowl, tightly wrap with plastic wrap. Allow to sit in a warm room until doubled in size, about 45 to 60 minutes.
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6
Add to a lightly flowered surface, knead for about 3 minutes. Cut dough into 32 pieces (cut dough in half to make 2 pieces, cut each of those in half to make 4, continue until you have 32 pieces).
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7
Add 8 tablespoons of melted butter to a large bowl along with the garlic and parmesan, stir to combine.
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8
Add the dough balls and gently toss until well coated.
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9
Add the dough, and all the melted butter mixture, to a large cast iron skillet or 9 inch glass pie pan.
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10
Preheat oven to 350.
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11
Allow the dough to rise for 20 minutes.
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12
Bake until golden brown, about 20 minutes.
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13
Brush with melted butter prior to serving.
