This pizza dough recipe takes only about 30 minutes to rise and uses beer to help it rise and for great flavor.
Beer adds a nice flavor and fragrance to this easy to make pizza crust. We are baking flat breads with yeast for this month’s Bread Bakers. Our host for this month, Sonia Gupta (Sonilicious) wanted us to get creative and bake a single-layered or double-layered flat bread that is leavened with yeast. To be honest, there were way too many options to choose from but since pizza is always a hit with my family, I made this Quick Beer Crust Pizza.
As with any baking recipe, I went to King Arthur flour for flat bread recipes. There were a ton of recipes that I really wanted to try, but I chose this beer crust pizza in the end. My husband bought a case of beer from Costco for a dinner party couple of months ago and still had a few in the fridge. So I thought this would be the best chance to use one. 
The best part about this beer crust pizza is that it needs only 30 minutes of rising time. If you have time, then you can allow the dough to rise for up to 2 hours. You can make thin, medium or thick crust pizza, just let the dough rise for the second time, if you want thicker crust.
I don’t drink beer and so I was worried if the pizza would have a lingering alcohol taste. But I was pleasantly surprised that there was no tell-tale sign of beer. It adds a nice flavor and fragrance to the crust. I topped our pizza with pesto, zoodles (zucchini noodles, spinach and cheese). Do try this beer crust pizza recipe is you have a bottle of beer sitting in the fridge.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.
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Pizza Dough with Beer
- Total Time: 73 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Elevate your homemade pizza with this robust dough featuring a blend of flours and the complex, malty flavor of beer. It creates a crust that’s both chewy and crisp, perfect for any toppings.
Ingredients
- 1 1/2 cups (355ml) all purpose flour
- 1 cup (237ml) whole wheat flour
- 1 1/2 cups (355ml) Semolina flour Substitute with all purpose flour (if you don't have semolina flour)
- 1 tablespoon (15ml) Pizza dough flavor (optional)
- 2 teaspoons (9.9ml) Instant Yeast
- 1 teaspoon (4.9ml) baking powder
- 1 1/2 teaspoons (7.4ml) salt
- 2 tablespoons (30ml) olive oil
- 1 1/2 cups (355ml) Beer (at room temperature)
Instructions
- Combine all the ingredients in a large mixing bowl or the bowl of a stand mixer. Mix and knead until a smooth, soft dough forms.
- Cover and set aside to rise for 30 minutes or for up to 2 hours.
- Preheat the oven to 450°F (232°C) with a baking stone (if you have one) on a lower rack.
- Divide the dough in half and shape each half into a 10 inch (25 cm) or 12 inch (30 cm) round.
- Place the dough on parchment paper (if using the baking stone) or on a lightly greased baking sheet. Bake the pizzas right away for thin crust pizza, but for thicker crust, allow the crust to rise for 30-60 minutes.
- Transfer the pizzas along with the parchment paper to the baking stone, or place the baking sheet in the oven.
- Bake for 5 minutes. Remove from the oven and top as desired, and bake for an additional 8-12 minutes, or until the bottom crust is crisp and the cheese is melted and bubbling.
- Remove from the oven and serve hot.
Notes
- The initial rise time for the dough is 30 minutes to 2 hours, depending on how quickly you want to proceed.
- For a thin crust, bake the pizzas right away; for a thicker crust, allow the dough to rise for an additional 30-60 minutes after shaping.
- Preheating the oven to 450°F (232°C) with a baking stone, if available, is recommended for a crispier crust.
- Prep Time: 10 minutes
- Cook Time: 63 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of total dough
- Calories: 375
- Sugar: 2
- Sodium: 575
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Carbohydrates: 76
- Fiber: 6
- Protein: 12
Frequently Asked Questions
What type of beer should I use for the pizza dough?
You can use any type of beer you like, but a light lager or ale works best to enhance the flavor without overpowering the dough.
Can I let the dough rise for longer than 30 minutes?
Yes, you can allow the dough to rise for up to 2 hours if you prefer a thicker crust.
What toppings did you use on your beer crust pizza?
I topped my pizza with pesto, zoodles (zucchini noodles), spinach, and cheese for a flavorful combination.
